Description
A vibrant twist on traditional Mexican street corn, this quinoa salad is packed with flavor and nutrients, perfect for any occasion.
Ingredients
Scale
- 1 cup quinoa
- 2 cups water
- 1 can corn (drained)
- 1 red bell pepper (diced)
- 1/4 cup red onion (finely chopped)
- 1/4 cup fresh cilantro (chopped)
- 1 avocado (diced)
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 1 teaspoon smoked paprika
- Salt and pepper to taste
Instructions
- Rinse the quinoa under cold water to remove any bitterness.
- Combine the rinsed quinoa and water in a medium saucepan and bring to a boil over medium-high heat.
- Reduce the heat to low, cover, and let it simmer for about 15 minutes or until the quinoa is cooked and the water is absorbed.
- Remove from heat and let it cool.
- Combine the cooked quinoa, drained corn, diced red bell pepper, finely chopped red onion, chopped cilantro, and diced avocado in a large mixing bowl.
- Whisk together the olive oil, lime juice, smoked paprika, salt, and pepper in a separate small bowl until well combined.
- Pour the dressing over the quinoa mixture and toss gently to coat all ingredients evenly.
- Serve the salad chilled or at room temperature.
Notes
For best freshness, add avocado right before serving. This salad can be enjoyed chilled or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 0mg