Description
Dive into the vibrant flavors of Mexican Street Corn Quinoa Salad, a colorful blend of fluffy quinoa, sweet corn, creamy avocado, and zesty lime. This refreshing salad is perfect for summer gatherings, offering a deliciously balanced taste that will leave everyone asking for more. Quick to prepare and visually stunning, it’s an ideal dish for any occasion!
Ingredients
Scale
- 1 cup quinoa
- 2 cups fresh corn kernels (about 2 ears of corn)
- 1 ripe avocado, diced
- 1/2 cup fresh cilantro, chopped
- Juice of 2 limes
- 1/2 small red onion, finely diced
- 1/2 cup crumbled feta cheese
- 1 tsp chili powder
- 1 tbsp extra virgin olive oil
- Salt to taste
Instructions
- Rinse quinoa under cold water until clear. In a medium saucepan, combine rinsed quinoa with 2 cups water and a pinch of salt. Bring to a boil, then reduce heat to low and cover for about 15 minutes until fluffy.
- While quinoa cooks, heat olive oil in a skillet over medium-high heat. Sauté fresh corn for about 5-7 minutes until slightly caramelized.
- In a large bowl, mix cooked quinoa with sautéed corn, diced avocado, cilantro, red onion, crumbled feta cheese, lime juice, chili powder, and salt. Stir gently until thoroughly combined.
- Taste the salad and adjust seasoning as desired before serving chilled or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: Approximately 1 cup (150g)
- Calories: 220
- Sugar: 3g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 15mg