Description
Mexican Street Corn Quinoa Salad is a vibrant, refreshing dish that combines the sweet, smoky flavors of grilled corn with the nutty goodness of quinoa. Tossed with creamy avocado, zesty lime, and a sprinkle of feta cheese, this salad is not only visually stunning but also packed with nutrients. Perfect for picnics, potlucks, or as a delightful side for any meal, it’s bound to impress your guests and elevate your culinary repertoire.
Ingredients
Scale
- 1 cup tri-color quinoa
- 2 ears of corn (grilled)
- 1 medium red bell pepper (diced)
- 1 ripe avocado (cubed)
- 1/4 cup fresh cilantro (chopped)
- Juice of 1 lime
- 3 tbsp extra virgin olive oil
- 1/2 cup crumbled feta cheese
- 1 tsp chili powder
- Salt and pepper to taste
Instructions
- Rinse quinoa under cold water until clear. Combine with 2 cups water in a saucepan. Bring to boil, then reduce heat to low, cover, and simmer for about 15 minutes until fluffy.
- Grill corn until charred (about 10 minutes). Cool slightly and cut off kernels.
- In a large bowl, mix cooked quinoa, grilled corn, diced red bell pepper, chopped cilantro, and cubed avocado gently.
- Whisk together olive oil, lime juice, chili powder, salt, and pepper in a small bowl until creamy.
- Drizzle dressing over the salad mixture and toss gently until evenly coated. Top with crumbled feta before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 310
- Sugar: 3g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 15mg