Description
A vibrant and refreshing quinoa salad inspired by traditional Mexican street corn, perfect for summer gatherings or meal prepping.
Ingredients
Scale
- 1 cup quinoa
- 2 cups water
- 2 cups corn kernels
- 3 tablespoons vegan mayonnaise
- 1 tablespoon lime juice
- 1 teaspoon lime zest
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- 1/4 cup chopped cilantro
- 1/4 cup diced red onion
- 1 jalapeño pepper, minced
- 1 ripe avocado, diced
- Salt and black pepper to taste
Instructions
- Rinse quinoa under cold water to remove any bitter residue, then drain.
- Combine the rinsed quinoa and water in a saucepan over medium-high heat. Bring to a boil.
- Reduce the heat to low and cover. Simmer for about 15 minutes until the quinoa has absorbed all the liquid.
- Fluff the cooked quinoa with a fork and spread it out to cool.
- Heat a skillet over medium-high heat and cook the corn kernels until lightly charred, about 5–7 minutes.
- In a large bowl, whisk together vegan mayonnaise, lime juice, lime zest, chili powder, and smoked paprika until smooth.
- Add the cooled quinoa and charred corn to the bowl, tossing gently.
- Fold in the chopped cilantro, diced red onion, minced jalapeño, and diced avocado.
- Season with salt and black pepper to taste.
- Chill the salad in the refrigerator for about 20 minutes before serving.
Notes
Great for potlucks or as a meal prep option. Best enjoyed fresh within 48 hours.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 0mg