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Bright, chili-lime quinoa salad with fresh corn, avocado-lime dressing, cotija and Monterey Jack. Gluten-free and easily vegan adaptable.
10 min
Prep Time
15 min
Cook Time
25 min
Total Time
4-6
Servings
Rinse the quinoa well to remove bitterness. Cook quinoa in broth for more depth. Let quinoa cool before mixing to protect herbs. Hold avocado dressing until serving if making ahead.
Cook quinoa according to package directions. Let cool.
In a large bowl, combine cooked quinoa, corn kernels, jalapeño, green onions, cilantro, half of the lime juice, cotija, and a generous dash of chili powder. Toss to combine.
Remove avocado flesh and place in a blender or food processor with the remaining lime juice. Blend until completely smooth, adding a few tablespoons of water as needed to reach a mayonnaise-like consistency.
Add the avocado dressing to the quinoa and corn mixture and toss until evenly coated.
Top with shredded Monterey Jack. Season with salt, pepper, and additional chili powder to taste. Serve immediately or refrigerate up to 30 minutes for flavors to meld.