Description
Experience a burst of summer flavors with this Mexican Street Corn Quinoa Salad. Combining juicy corn, creamy avocado, and a zesty lime dressing, this dish is not just a salad; it’s a vibrant celebration of taste. Perfect for barbecues, potlucks, or as a refreshing side any time of year, it promises to impress with its colorful presentation and delightful crunch.
Ingredients
Scale
- 1 cup quinoa
- 1 cup corn (fresh or frozen)
- 1 red bell pepper, finely chopped
- 1 ripe avocado, diced
- ½ red onion, finely diced
- ¼ cup fresh cilantro, chopped
- Juice of 2 limes
- 1 tsp chili powder
- ½ cup feta cheese (optional)
Instructions
- Rinse quinoa under cold water until clear. Combine with 2 cups water in a pot and bring to a boil.
- Reduce heat to low, cover, and simmer for about 15 minutes until water is absorbed. Fluff with a fork.
- In a skillet over medium heat, add olive oil and sauté corn for 5–7 minutes until slightly browned.
- In a large bowl, mix cooked quinoa, sautéed corn, red bell pepper, avocado, red onion, and cilantro.
- Squeeze lime juice over the mixture along with chili powder and optional feta cheese. Stir gently to combine.
- Taste and adjust seasoning if needed.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 220
- Sugar: 3g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 10mg