Mexican Street Corn Quinoa Salad
A refreshing and hearty quinoa salad featuring vibrant flavors of Mexican street corn, lime, and fresh herbs, perfect for warm evenings or casual gatherings.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegan
Ingredients
- 1 cup quinoa
- 2 cups corn (fresh or frozen)
- 1/2 cup cilantro, chopped
- 1 lime, juiced
- 1 teaspoon chili powder
- Salt to taste
- Olive oil for cooking
Instructions
- Rinse the quinoa under cold water.
- Cook the quinoa in a pot with 2 cups of water until tender, about 15 minutes.
- Heat olive oil in a pan and cook the corn until slightly charred, about 5-7 minutes.
- Combine cooked quinoa and corn in a bowl.
- Add chopped cilantro, lime juice, chili powder, and salt.
- Stir well and adjust seasoning to taste.
Notes
This salad can be served cold or at room temperature. Garnish with extra lime wedges and cilantro.