Description
A flavorful and nutritious quinoa salad inspired by classic Mexican street corn, featuring fresh ingredients and zesty flavors.
Ingredients
Scale
- 1 cup quinoa (uncooked)
- 2 cups water
- 2 cups corn kernels (fresh, frozen, or canned and drained)
- 1/2 red onion, diced
- 1/3 cup cotija cheese, crumbled
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons lime juice (from 1–2 limes)
- 1/4 cup Greek yogurt (or mayo for a richer version)
- 1/2 teaspoon chili powder
- 1/2 teaspoon paprika
- Salt and pepper, to taste
Instructions
- Rinse the quinoa under cold water to remove bitterness.
- Combine quinoa and water in a pot, bring to a boil, then cover and simmer for 15 minutes or until water is absorbed. Let it cool.
- If using fresh corn, grill or sauté until lightly charred. If using frozen, thaw and lightly toast in a skillet.
- Dice the red onion and chop the cilantro.
- In a small bowl, whisk together the Greek yogurt, lime juice, chili powder, paprika, salt, and pepper to make the dressing.
- In a large bowl, combine cooled quinoa, corn, onion, cilantro, and dressing. Mix until well combined.
- Fold in the cotija cheese gently.
- Taste and adjust seasonings—add more lime, salt, or chili if needed.
- Serve immediately or chill for 30 minutes before serving.
Notes
- This salad can be served warm or cold.
- Feel free to add avocado or other veggies for extra flavor and nutrition.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 15mg