Mexican Corn And Quinoa Salad (aka Esquites With Quinoa)
This vibrant quinoa corn salad is bursting with fresh flavors and textures. A mix of fluffy quinoa, sweet corn kernels, and spicy jalapeño is tossed with zesty lime juice, cotija cheese, and a hint of chili powder. Creamy avocado dressing ties all the ingredients together, creating a satisfying and nutritious dish perfect for a light lunch or flavorful side. Enjoy the medley of ingredients in every bite of this colorful and delicious salad.
— Constant Cookbook
Ingredients
- 1 cup cooked red or white quinoa
- 3 cups corn (about 4 ears), cut from the cob
- 1/2 jalapeno, seeded and finely diced
- 2 green onions, sliced
- 1 handful cilantro, chopped
- 1 lime, juiced
- 2 tablespoons cotija (or feta), crumbled
- chili powder to taste
- 1/2 cup shredded Monterey jack cheese
- 1 avocado
- salt and pepper to taste
Instructions
- Cook the quinoa according to the package directions.
- Once cooked, add the quinoa and raw corn to a large mixing bowl with the chopped jalapeño green onions, cilantro, half of the lime juice, cotija cheese and a dash of chili powder. Toss to combine.
- Remove the avocado from the skin and discard the seed. Place the flesh of the avocado in a blender or food processor with the remaining lime juice and blend until smooth. Add a few tablespoons of water as needed to make the mixture smooth, it should be a similar consistency to a mayonnaise.
- Remove the avocado mixture from the blender, toss it with the corn and quinoa mixture and top with the shredded jack cheese. Season with salt and pepper as needed and serve.
Nutrition
- Calories: 431 kcal
- Carbohydrate Content: 59 g
- Protein Content: 16 g
- Fat Content: 18 g
- Saturated Fat Content: 5 g
- Cholesterol Content: 20 mg
- Sodium Content: 200 mg
- Fiber Content: 10 g
- Sugar Content: 6 g
- Unsaturated Fat Content: 11 g
- Serving Size: 1 serving
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