Description
This quinoa street corn salad is a great make-ahead recipe. Packed with nutritious ingredients and tossed in a spicy homemade dressing, this recipe makes a perfect side dish or filling lunch!
Ingredients
Units
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- 1 cup quinoa, uncooked
- 2 cups vegetable broth
- 1 (15oz) can sweet corn, drained
- 1/4 cup crumbled cotija or queso fresco
- 1/4 cup diced red onion
- 1 small jalapeño, diced
- 1 avocado, diced
- 1/4 cup fresh cilantro
For the dressing
- 2 tablespoons chopped chipotle chilies in adobo sauce
- 2 tablespoons mayonnaise
- 2 tablespoons lime juice
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- chopped cilantro, optional
Instructions
- Cook the quinoa in the vegetable broth according to the package directions.
- Heat the olive oil in a large non-stick skillet over medium heat.
- Add the corn and cook for 3-4 minutes, stirring occasionally. Allow the corn to cool slightly.
- Fill a small bowl with ice water and add the diced onions. Allow the onions to soak for 2-3 minutes. This will help tame the bite and give them a more mild flavor.
- Whisk together the chopped chipotle chili peppers in adobo sauce with mayonnaise, lime juice, garlic powder, and salt.
- In a large bowl, add the quinoa and stir to combine with the dressing.
- Top the quinoa with the corn. Drain the onions and add the onions, cotija cheese, jalapeño, and cilantro.
- Once you’re ready to enjoy it, add the avocado and serve immediately.