Description
Mexican Street Corn Quinoa Salad is a vibrant, flavor-packed dish that combines sweet corn, creamy avocado, and zesty lime in a nutritious base of fluffy quinoa. Perfect for any occasion, this salad impresses with its stunning colors and delicious taste. It’s a delightful crowd-pleaser that transforms simple ingredients into a restaurant-quality meal you’ll crave again and again.
Ingredients
Scale
- 1 cup quinoa
- 1 ½ cups fresh corn (or canned/frozen)
- ½ medium red onion, finely chopped
- 1 ripe avocado, diced
- ½ cup crumbled feta cheese
- 3 tbsp lime juice
- 2 tbsp extra virgin olive oil
- 1 tbsp fresh cilantro, chopped
- Salt and pepper to taste
Instructions
- Rinse quinoa under cold water. In a pot, combine quinoa with 2 cups of water or broth. Bring to a boil, then lower heat, cover, and simmer for 15 minutes or until liquid is absorbed. Fluff with a fork.
- While quinoa cools, prepare corn (cut from cob if fresh), chop red onion, and dice avocado.
- Whisk together lime juice, olive oil, cilantro, salt, and pepper in a small bowl to create the dressing.
- In a large mixing bowl, combine cooked quinoa, corn, red onion, avocado, and feta cheese. Drizzle with dressing and toss gently.
- Taste and adjust seasoning before serving in beautiful bowls.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 3g
- Sodium: 360mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 15mg