Description
This vibrant Mexican Street Corn Quinoa Salad combines the sweetness of fresh corn, the earthiness of quinoa, and the zest of lime for a delightful dish that’s perfect for any occasion. Bursting with colors and textures, this salad features crunchy veggies, creamy avocado, and a hint of chili powder to tantalize your taste buds. Whether it’s a summer barbecue or a cozy dinner at home, this easy-to-make salad is sure to impress your guests!
Ingredients
Scale
- 1 cup quinoa
- 2 cups fresh corn (grilled or boiled)
- 1 red bell pepper, diced
- 1/4 cup fresh cilantro, chopped
- Juice of 2 limes
- 1 avocado, diced
- 1 tsp chili powder (adjust to taste)
- Salt and pepper to taste
Instructions
- Rinse quinoa under cold water and cook in salted water according to package instructions (about 15 minutes) until fluffy.
- Grill or boil corn for 5-7 minutes until tender; cool and slice off kernels.
- Dice the red bell pepper and chop cilantro.
- In a large bowl, combine cooked quinoa, corn kernels, diced bell pepper, cilantro, and avocado. Toss gently.
- Squeeze lime juice over the mixture and add chili powder, salt, and pepper. Mix well.
- Serve immediately or refrigerate for an hour to enhance flavors.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling/Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 270
- Sugar: 3g
- Sodium: 240mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg