Mexican Street Corn Quinoa Salad
This Mexican Street Corn Quinoa Salad is bursting with flavors and colors, perfect for summer gatherings and packed with nutrients.
Ingredients
Main ingredients
- 1 cup quinoa Rinse before cooking
- 2 cups water or vegetable broth Use broth for extra flavor
- 2 cups sweet corn Fresh, canned or frozen
- 1 medium red bell pepper, diced For added color and flavor
- 1/4 cup red onion, diced
- 1/4 cup fresh cilantro, chopped Can be omitted if not a fan
Dressing
- 1 medium lime, juiced
- 2 tablespoons olive oil Use high-quality for better flavor
- 1 teaspoon chili powder Adjust to taste
- to taste Salt and pepper
Instructions
Preparation
- Rinse quinoa under cold water.
- In a saucepan, combine quinoa and water or broth. Bring to a boil, then reduce heat to low and cover.
- Cook for about 15 minutes until grains are fluffy.
Mixing Salad
- In a large bowl, combine cooked quinoa, sweet corn, red bell pepper, red onion, and cilantro.
Preparing Dressing
- In a small bowl, whisk together lime juice, olive oil, chili powder, salt, and pepper.
- Pour the dressing over the salad and toss gently until well combined.
Serving
- Serve chilled or at room temperature.
Notes
This salad can be stored in an airtight container in the fridge for 3-4 days. Stir before serving as ingredients may settle.