Mexican Street Corn Quinoa Salad

Why make this recipe

Mexican Street Corn Quinoa Salad is a delicious and healthy dish filled with vibrant flavors and textures. It combines the nuttiness of quinoa with the sweetness of corn and the creaminess of avocado, making it a perfect meal for any time of the year. This salad is not only easy to make but also great for meal prep, picnics, or potlucks. You’ll love how this dish gives you a taste of Mexico, and it’s packed with nutrients too!

How to make Mexican Street Corn Quinoa Salad

Ingredients :

• 1 cup quinoa
• 2 cups water or vegetable broth
• 1 cup corn (fresh or frozen)
• 1 red bell pepper, diced
• 1 avocado, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup cilantro, chopped
• Juice of 1 lime
• 2 tablespoons olive oil
• Salt and pepper to taste

Directions :

1. Rinse the quinoa under cold water and drain. In a pot, combine quinoa and water or vegetable broth; bring to a boil. Reduce heat, cover, and simmer for 15 minutes or until quinoa is fluffy.
2. While the quinoa cooks, heat a skillet over medium heat and add corn, sautéing until slightly charred.
3. In a large bowl, combine cooked quinoa, corn, red bell pepper, avocado, red onion, and cilantro.
4. In a small bowl, whisk together lime juice, olive oil, salt, and pepper. Pour the dressing over the salad and toss to combine.
5. Serve immediately or chill for later.

How to serve Mexican Street Corn Quinoa Salad

You can serve this salad on its own as a light meal or as a side dish with grilled chicken or fish. It’s also wonderful with tortilla chips or as a filling in tacos. If you’re serving it as a main dish, consider adding some grilled shrimp or beans for extra protein.

How to store Mexican Street Corn Quinoa Salad

Store any leftovers in an airtight container in the fridge. The salad will stay fresh for up to 3 days. If you want to keep the avocado from browning, add it just before serving.

Tips to make Mexican Street Corn Quinoa Salad

• Make sure to rinse the quinoa well to remove its natural bitter coating.
• For extra flavor, consider adding crumbled feta cheese or a sprinkle of chili powder.
• If you’re short on time, you can use canned corn instead of fresh.

Variation

You can customize this salad by adding black beans, diced tomatoes, or even some jalapeños for a bit of heat. Feel free to adjust the ingredients based on what you have at home or your personal preferences.

FAQs

Can I use white or brown rice instead of quinoa?
Yes! Both rice options can be used, but quinoa provides more protein and fiber.

Is this salad vegan?
Yes, this salad is completely vegan as it contains no animal products.

Can I make this salad ahead of time?
Absolutely! You can prepare the salad in advance, but it’s best to add the avocado just before serving to keep it fresh and green.

Mexican Street Corn Quinoa Salad

A vibrant and nutritious salad featuring quinoa, corn, avocado, and fresh vegetables, perfect for any occasion.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Course: Salad, Side Dish

Cuisine: Mexican, Vegan

Calories: 250

Ingredients Method Notes

Ingredients

  

Salad Ingredients

• 1 cup quinoa Rinsed well to remove bitterness
• 2 cups water or vegetable broth
• 1 cup corn Fresh or frozen
• 1 medium red bell pepper, diced
• 1 medium avocado, diced Add just before serving to prevent browning
• 1/4 cup red onion, finely chopped
• 1/4 cup cilantro, chopped
• Juice of 1 lime
• 2 tablespoons olive oil
• to taste salt and pepper

Method

 

Preparation

1. Rinse the quinoa under cold water and drain.
2. In a pot, combine quinoa and water or vegetable broth; bring to a boil.
3. Reduce heat, cover, and simmer for 15 minutes or until quinoa is fluffy.
4. While the quinoa cooks, heat a skillet over medium heat and add corn, sautéing until slightly charred.
5. In a large bowl, combine cooked quinoa, corn, red bell pepper, avocado, red onion, and cilantro.
6. In a small bowl, whisk together lime juice, olive oil, salt, and pepper. Pour the dressing over the salad and toss to combine.
7. Serve immediately or chill for later.

Notes

For extra flavor, consider adding crumbled feta cheese or a sprinkle of chili powder. Store any leftovers in an airtight container in the fridge for up to 3 days.