Description
This Dairy-Free Mexican Street Corn Quinoa Salad is a vibrant, healthy, and flavorful dish that combines protein-packed quinoa with grilled or roasted corn and fresh vegetables. Tossed in a zesty lime and chili-spiced dressing, and enriched with creamy avocado, this salad offers a perfect balance of textures and bold Mexican-inspired flavors, making it an ideal light meal or side.
Ingredients
Scale
Salad Ingredients
- 1 cup quinoa
- 2 cups corn (fresh, grilled, or frozen)
- 1 small red bell pepper, diced
- 2 tablespoons cilantro, chopped
- 2 green onions, chopped
- 1 avocado, diced
Dressing Ingredients
- 3 tablespoons olive oil
- 2 tablespoons lime juice
- 1 tablespoon apple cider vinegar
- 1 teaspoon garlic powder
- ½ teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- Pinch of cayenne pepper (optional)
Additional
- 1 lime, juiced (for salad and dressing combined)
Instructions
- Cook Quinoa: Rinse the quinoa thoroughly under cold water to remove its natural bitterness. Cook it in a pot with 2 cups of water according to package instructions, usually about 15 minutes until water is absorbed. Fluff the quinoa with a fork and let it cool to room temperature.
- Prepare Corn: Grill the corn on each side for 5-7 minutes until nicely charred for smoky flavor, or alternatively roast it in a preheated oven at 400°F (200°C) for about 20 minutes until slightly blackened. Allow to cool, then cut the kernels off the cob.
- Prep Vegetables: Dice the red bell pepper, chop the fresh cilantro and green onions finely, and dice the avocado just before assembly to keep it fresh and vibrant.
- Make Dressing: In a small bowl, whisk together the olive oil, lime juice, apple cider vinegar, garlic powder, chili powder, cumin, salt, black pepper, and optional cayenne pepper. Adjust seasoning to your taste.
- Assemble Salad: In a large mixing bowl, combine cooled quinoa, roasted corn kernels, red bell pepper, green onions, and cilantro. Drizzle the prepared dressing over the mixture and toss gently to ensure even coating.
- Add Avocado & Serve: Carefully fold in the diced avocado to maintain its texture. Serve the salad immediately for a fresh taste or chill it in the refrigerator for about 30 minutes for a colder option. Garnish with extra cilantro or a sprinkle of chili powder if desired before serving.
Notes
- You can use fresh, frozen, or canned corn; grilling or roasting enhances flavor with slight char.
- Adjust the cayenne pepper amount based on your preferred spice level or omit for mild flavor.
- For a vegan version, this recipe is naturally dairy-free and does not contain animal products.
- This salad is best served fresh but can be refrigerated for up to 2 days; avocado may brown over time.
- Make sure to rinse quinoa well to remove saponins, which can cause bitterness.
