Description
A vibrant and zesty Mexican Street Corn Quinoa Salad packed with fresh vegetables, smoky spices, and a tangy lime dressing—perfect as a healthy side or light meal.
Ingredients
- 1 cup quinoa
- 2 cups water or vegetable broth
- 2 cups corn kernels (fresh, grilled, or frozen)
- 1 red bell pepper, diced
- 1 avocado, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- Juice of 2 limes
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 3 tablespoons olive oil
- 1 tablespoon honey or agave syrup
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Optional: crumbled feta cheese or dairy-free alternative
Instructions
1. Rinse the quinoa under cold water. In a saucepan, combine quinoa and water or broth, bring to a boil, reduce heat, cover, and simmer for about 15 minutes until liquid is absorbed. Fluff with a fork.
2. Prepare the corn by grilling or boiling fresh corn until tender, then cut off kernels, or heat frozen corn in a pan until warmed through.
3. In a large bowl, combine cooked quinoa, corn, diced red bell pepper, avocado, red onion, and cilantro.
4. In a separate bowl, whisk together lime juice, olive oil, honey or agave, chili powder, cumin, garlic powder, smoked paprika, salt, and pepper.
5. Pour the dressing over the salad and toss gently to combine. Adjust seasoning to taste.
6. Top with crumbled feta if desired. Serve immediately or chill for 30 minutes before serving.
Notes
Use grilled or charred corn for extra smoky flavor.
Swap quinoa with brown rice if preferred.
Cherry tomatoes or cucumbers can replace bell pepper for variation.
Lemon juice can substitute lime juice if needed.
This salad tastes even better the next day after flavors meld.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 6g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 5mg