Description

A vibrant, flavorful Dairy-Free and Vegan Mexican Street Corn Quinoa Salad recipe that’s ideal for summer gatherings, picnics, or a light and satisfying meal. Packed with fresh ingredients and zesty flavors.

Ingredients

Scale

1 cup quinoa, rinsed
2 cups water or vegetable broth
3 cups corn kernels (fresh or frozen, grilled or pan-seared for best flavor)
1/2 cup red onion, finely chopped
1 small jalapeño, finely chopped (seeds removed for less heat, optional)
1/2 cup fresh cilantro, chopped
1 ripe avocado, diced
2 tablespoons fresh lime juice
2 tablespoons extra virgin olive oil
1 teaspoon chili powder
1/2 teaspoon ground cumin
Salt and freshly ground black pepper, to taste

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Instructions

1. Cook the Quinoa: Rinse quinoa under cold water. Combine with water or broth in a saucepan, bring to a boil, then simmer covered for 15 minutes. Let stand covered for 5 minutes, then fluff with a fork and cool completely.
2. Prepare the Corn: Grill or pan-sear corn kernels until lightly charred.
3. Make the Dressing: Whisk together lime juice, olive oil, chili powder, cumin, salt, and pepper in a small bowl.
4. Assemble the Salad: In a large bowl, combine cooled quinoa, prepared corn, red onion, jalapeño (if using), and cilantro. Pour dressing over and toss gently.
5. Add Avocado: Just before serving, gently fold in diced avocado.
6. Taste and Adjust: Season with additional salt, pepper, or lime juice as needed.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. For best results, store avocado separately and add just before serving. This salad is best served chilled or at room temperature.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Salad
Method: Mixed
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: Approx. 350
Sugar: Approx. 8g
Sodium: Approx. 300mg
Fat: Approx. 18g
Carbohydrates: Approx. 40g
Fiber: Approx. 10g
Protein: Approx. 10g