Description
A refreshing and flavorful salad that combines quinoa with the vibrant tastes of Mexican street corn.
Ingredients
Scale
- 1 cup quinoa
- 2 cups water
- 1 cup corn (fresh or frozen)
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, diced
- 1/4 cup cilantro, chopped
- 1 avocado, diced
- 1 lime, juiced
- 1/4 cup feta cheese, crumbled
- Salt and pepper to taste
Instructions
- Rinse the quinoa under cold water.
- In a pot, combine quinoa and water, bring to a boil, then reduce heat and simmer for 15 minutes or until water is absorbed.
- In a skillet, cook corn over medium heat until slightly charred.
- In a large bowl, combine cooked quinoa, corn, cherry tomatoes, red onion, cilantro, and avocado.
- Drizzle with lime juice and toss gently to combine.
- Top with feta cheese and season with salt and pepper to taste.
- Serve chilled or at room temperature.
Notes
- For a vegan option, omit the feta cheese.
- This salad can be made ahead of time and stored in the refrigerator for up to 3 days.
- Feel free to add other vegetables like bell peppers or cucumbers for extra crunch.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing and Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 10mg
Keywords: Mexican Street Corn Quinoa Salad, Quinoa Salad, Mexican Salad, Healthy Salad