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Colorful Mexican Street Corn Quinoa Salad topped with cilantro and lime

Mexican Street Corn Quinoa Salad

A fresh and vibrant dish that combines the flavors of traditional Mexican street corn with nutritious quinoa, perfect for a light lunch or side dish.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Lunch, Salad, Side Dish
Cuisine: Mexican, Vegan
Calories: 250
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 1 cup quinoa Rinse before cooking
  • 2 cups water For cooking quinoa
  • 1 cup corn Can be fresh, frozen, or canned
  • 1 red bell pepper, diced
  • 1/4 cup red onion, finely chopped
  • 1/2 cup cherry tomatoes, halved
  • 1 avocado, diced
  • 1/4 cup cilantro, chopped
Dressing
  • 2 tablespoons olive oil
  • Juice of 2 limes lime juice
  • Salt and pepper to taste

Method
 

Preparation
  1. Rinse the quinoa under cold water.
  2. Cook the quinoa in a pot with water according to package instructions.
  3. Let the cooked quinoa cool.
Mixing Salad
  1. In a large bowl, combine the cooked quinoa, corn, red bell pepper, red onion, cherry tomatoes, avocado, and cilantro.
Making Dressing
  1. In a small bowl, whisk together the lime juice, olive oil, salt, and pepper.
Combining
  1. Pour the dressing over the quinoa salad and toss to combine.
  2. Serve chilled or at room temperature.

Notes

You can add crumbled queso fresco or cotija cheese on top just before serving for an extra touch. Store leftovers in an airtight container in the refrigerator and consume within 2 to 3 days. Add a splash of lime juice to freshen it up before serving again.