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Mexican Street Corn Quinoa Salad

A zesty and colorful salad combining quinoa with classic street corn flavors, perfect for potlucks and quick meals.
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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: 320
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 cup quinoa Rinse under cold water
  • 2 cups water
  • 1 cup corn (fresh or canned) Drain if canned
  • 1 red bell pepper, diced
  • 1/2 cup red onion, diced
  • 1 cup cherry tomatoes, halved
  • 1 avocado, diced Add just before serving
  • 1/4 cup fresh cilantro, chopped
Dressing
  • 2 tablespoons olive oil
  • 2 tablespoons lime juice Juice of 2 limes
  • 1 teaspoon chili powder
  • to taste Salt and pepper

Method
 

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

Notes

This salad is flexible; feel free to add seasonal veggies or substitute black beans for more protein. Make sure to let the quinoa cool before mixing to keep veggies crisp.