Description
A vibrant and refreshing Mexican Corn and Quinoa Salad combining nutritious quinoa, fresh corn, and a creamy avocado-lime dressing, topped with cheese and chili powder for a perfect balance of flavors. This easy 25-minute recipe is ideal as a light lunch or a colorful side dish.
Ingredients
Salad
- 1 cup quinoa (rinsed)
- 3 cups corn (about 4 ears, cut from the cob)
- 1/2 jalapeño (seeded and finely diced)
- 2 green onions (sliced)
- 1 handful cilantro (chopped)
- 1 lime (juiced, divided)
- 2 tablespoons cotija cheese (or feta, crumbled)
- Chili powder (to taste)
- 1/2 cup shredded Monterey Jack cheese
- Kosher salt (to taste)
- Freshly cracked black pepper (to taste)
Avocado Dressing
- 1 avocado
- Few tablespoons of water (as needed for blending)
Instructions
- Cook Quinoa: Rinse 1 cup of quinoa under cold water, then cook it according to the package instructions until fluffy. Set aside to cool slightly.
- Mix Salad Ingredients: In a large mixing bowl, combine the cooked quinoa, 3 cups of fresh corn kernels, finely diced 1/2 jalapeño, sliced green onions, chopped cilantro, half of the lime juice, crumbled cotija cheese, and a generous dash of chili powder. Toss well to integrate all ingredients.
- Prepare Avocado Dressing: Remove the avocado flesh from its skin, discard the pit, and place the flesh in a blender or food processor. Add the remaining half of the lime juice and blend until smooth. Gradually add a few tablespoons of water to reach a creamy consistency similar to mayonnaise.
- Toss Salad with Dressing: Pour the avocado dressing into the quinoa and corn mixture and toss thoroughly to coat all components evenly.
- Finish and Serve: Garnish the salad with shredded Monterey Jack cheese, then season with kosher salt, freshly cracked black pepper, and additional chili powder to taste. Serve immediately or refrigerate for up to 30 minutes to allow the flavors to meld.
Notes
- You can substitute cotija cheese with feta if preferred.
- If you like it spicier, leave jalapeño seeds or add extra chili powder.
- For a vegan version, omit the cheeses or use vegan cheese substitutes.
- This salad is best served fresh but can be kept refrigerated for up to a day.
- Adding a little cumin powder can enhance the Mexican flavor profile.
