Summer Quinoa Salad, Mexican-Style Recipe

Name: Summer Quinoa Salad, Mexican-Style
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 tablespoon olive oil; 3 ears fresh corn, kernels cut from cob; 1/2 tablespoon chipotle powder (or another smoky chili powder); 1 ripe avocado; 1/2 cup fresh cilantro, divided; 1/4 cup sliced green onions, divided; 1 serrano pepper, seeded and minced; juice of 2 limes, divided; 2 cups cooked quinoa (from 1/2 cup uncooked); 1 cup cherry tomatoes, halved; salt and pepper, to taste

Servings: persons

1/2 tablespoon olive oil
3 ears fresh corn, kernels cut from cob
1/2 tablespoon chipotle powder (or another smoky chili powder)
1 ripe avocado
1/2 cup fresh cilantro, divided
1/4 cup sliced green onions, divided
1 serrano pepper, seeded and minced
juice of 2 limes, divided
2 cups cooked quinoa (from 1/2 cup uncooked)
1 cup cherry tomatoes, halved
salt and pepper, to taste

1
Heat the olive oil in a large skillet until shimmering. Add the corn kernels and cook on medium-high heat for 3 minutes, letting them brown (do not touch or stir them). After one side is charred, toss the kernels and let another side cook, undisturbed, for 2-3 minutes, repeating until the kernels are evenly charred on all sides. Toss with the chipotle or chili powder, then set aside to cool.
2
In a large bowl, make a basic guacamole: mash the avocado, half of the cilantro, half of the green onions, serrano pepper and juice of one lime.
3
Stir in the cooled corn, quinoa and cherry tomatoes into the guacamole. Toss with the remaining cilantro, green onions and lime juice, then add salt and pepper, to taste. Serve at room temperature or chilled.

106

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 tablespoon olive oil, 3 ears fresh corn, kernels cut from cob, 1/2 tablespoon chipotle powder (or another smoky chili powder), 1 ripe avocado, and more.

Yes, Summer Quinoa Salad, Mexican-Style falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Summer Quinoa Salad, Mexican-Style

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