Mexican Corn and Quinoa Salad

x 1

Bright, chili-lime quinoa salad with fresh corn, avocado-lime dressing, cotija and Monterey Jack. Gluten-free and easily vegan adaptable.

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.

Prep Time

10 min

Cook Time

15 min

Total Time

25 min

Servings

4-6

blender
bowl
Vegetarian
Vegan
Salad
Gluten-Free
Quick
Side Dish
Mexican
Lunch
Healthy
Meal Prep

Ingredients

  • 1 cups quinoa rinsed
  • 3 cups corn about 4 ears, cut from the cob
  • 1/2 jalapeno seeded and finely diced
  • 2 green onions sliced
  • 1 handful cilantro chopped
  • 1 lime juiced
  • 2 tablespoons cotija or feta crumbled
  • chili powder to taste
  • 1/2 cups Monterey Jack shredded, added on top before serving
  • 1 avocado
  • Kosher salt to taste
  • freshly cracked black pepper to taste

Preparation

  1. Cook quinoa according to package directions. Let cool.
  2. 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.
  3. 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.
  4. Add the avocado dressing to the quinoa and corn mixture and toss until evenly coated.
  5. 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.