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Mexican Street Corn Quinoa Salad

A vibrant and flavorful salad that combines quinoa with fresh corn, colorful veggies, and a tangy lime dressing, perfect for gatherings or meal prep.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Mexican
Calories: 250
Ingredients Method Notes

Ingredients
  

Salad Base
  • 1 cup quinoa Rinsed before cooking
  • 2 cups water For cooking quinoa
  • 1 cup corn Fresh or canned
  • 1 medium red bell pepper, diced
  • 1/2 cup red onion, diced
  • 1 cup cherry tomatoes, halved
  • 1 medium avocado, diced
  • 1/4 cup fresh cilantro, chopped
Dressing
  • 2 tablespoons olive oil
  • 1 teaspoon chili powder
  • Salt and pepper to taste

Method
 

Preparation
  1. Rinse the quinoa under cold water.
  2. Cook it in a pot with 2 cups of water, bringing it to a boil.
  3. Reduce heat and let it simmer for about 15 minutes or until the water is absorbed. Fluff with a fork and let it cool.
Combine Ingredients
  1. In a large bowl, combine the cooked quinoa, corn, diced bell pepper, red onion, cherry tomatoes, avocado, and cilantro.
Make Dressing and Serve
  1. In a small bowl, whisk together lime juice, olive oil, chili powder, salt, and pepper.
  2. Pour the dressing over the quinoa salad and mix gently to combine.
  3. Serve chilled or at room temperature.

Notes

Allow the salad to chill before serving to let the flavors meld together. Store in an airtight container in the fridge for up to 3-4 days. Customize your veggies or add black beans for extra protein.