Description
Rich Mexican Street Corn Quinoa Salad is a vibrant and nutritious dish that brings the bold flavors of Mexican street food to your home. This delightful salad features protein-packed quinoa, sweet corn, and fresh vegetables, all tossed in a creamy dressing that adds a zesty kick. Perfect as a side dish for barbecues or as a hearty main course, this salad is not only delicious but also promotes health and wellness.
Ingredients
Scale
- 1 cup quinoa
- 2 cups water or vegetable broth
- 2 ears of fresh corn (or 1 cup canned/frozen corn)
- 1 red bell pepper, diced
- ½ red onion, finely chopped
- ¼ cup fresh cilantro, chopped
- Juice of 1 lime
- 3 tablespoons tahini
- Salt to taste
- 1 teaspoon chili powder
- ½ teaspoon cumin
- 1 avocado, diced (to be added just before serving)
- ¼ cup crumbled cotija cheese (or feta)
Instructions
- Rinse quinoa under cold water. Combine it with water or broth in a medium saucepan and bring to a boil. Reduce heat, cover, and simmer for about 15 minutes until fluffy. Let cool.
- If using fresh corn, grill it over medium-high heat until charred on all sides (about 10 minutes), then cut off kernels. If using canned or frozen corn, skip this step.
- In a large bowl, combine diced red bell pepper, chopped onion, and cilantro.
- Add the cooled quinoa and grilled corn to the vegetable mixture and mix gently.
- In a small bowl, whisk together lime juice, tahini, salt, chili powder, and cumin. Pour over the salad mixture and stir to coat evenly.
- Fold in diced avocado just before serving and top with crumbled cotija cheese.
Nutrition
- Serving Size: 1 cup (approximately 200g)
- Calories: 320
- Sugar: 3g
- Sodium: 220mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 10mg