Description
A vibrant salad that captures the essence of Mexican street markets with quinoa, charred corn, and a zesty lime dressing.
Ingredients
Scale
- 1 cup quinoa
- 2 cups water or vegetable broth
- 1 cup corn (frozen or fresh)
- 1 red bell pepper, diced
- 1/2 red onion, diced
- 1 avocado, diced
- 1 lime, juiced
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
Instructions
- Rinse quinoa under cold water to remove any bitterness.
- Cook quinoa in a medium pot with water or vegetable broth, bringing to a boil, then simmering for about 15 minutes.
- Char the corn in a skillet with olive oil over medium heat for about 5-7 minutes until lightly charred.
- Mix cooked quinoa, charred corn, bell pepper, onion, and avocado in a large bowl.
- Prepare the dressing by whisking lime juice, olive oil, chili powder, salt, and pepper in a small bowl.
- Garnish with fresh cilantro and serve chilled or at room temperature.
Notes
This salad is great for meal prep and can be made a day in advance. Avocado can be added right before serving to maintain freshness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 6g
- Cholesterol: 0mg
Keywords: salad, quinoa, Mexican, healthy, summer recipes