Go Back

Mexican Street Corn Quinoa Salad

A vibrant and nutritious salad featuring quinoa, corn, avocado, and fresh vegetables, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
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.