Description
Mexican Street Corn Quinoa Salad is a vibrant, protein‑packed side that blends sweet corn, fluffy quinoa, crisp red bell pepper, fresh cilantro, creamy avocado, and a tangy lime‑olive oil dressing. Perfect for summer gatherings, this easy recipe delivers bold Mexican street‑food flavors with wholesome nutrients, making it ideal for picnics, lunchboxes, or a light dinner. Ready in just 30 minutes, it serves four and offers a refreshing, colorful dish that impresses every palate. It adds color.!!
Ingredients
Scale
- 1 cup quinoa
- 2 cups water
- 2 cups corn
- 1 red bell pepper
- diced
- 1/2 cup green onions
- chopped
- 1/4 cup fresh cilantro
- chopped
- 1 avocado
- diced
- 1 lime
- juiced
- 2 tablespoons olive oil
- Salt to taste
- 1 teaspoon chili powder
Instructions
- Rinse quinoa thoroughly. Combine quinoa and water in a saucepan, bring to a boil, then cover and simmer 15 minutes. While quinoa cooks, sauté corn in a skillet until lightly charred. Dice red bell pepper, chop green onions and cilantro, and cube avocado. Whisk lime juice, olive oil, salt, and chili powder for dressing. In a large bowl combine cooked quinoa, charred corn, vegetables, and avocado. Pour dressing over salad and toss gently. Serve chilled or at room temperature.
Notes
- For extra protein
- add black beans or grilled smoked beef strips. Adjust chili powder for desired heat level. Store dressing separately if preparing ahead to keep avocado fresh.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stovetop, No‑Cook
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 0 mg
Keywords: Mexican Street Corn Quinoa Salad, easy quinoa salad, corn quinoa recipe, summer side dish, Mexican street food salad, healthy quinoa lunch, quick vegetarian salad, lime dressing salad, fresh corn salad, quinoa side dish