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Dairy-Free Mexican Street Corn Quinoa Salad: A Fresh and Flavorful Twist!

Dairy-Free Mexican Street Corn Quinoa Salad
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A fresh and flavorful twist on traditional Mexican street corn, this quinoa salad is dairy-free and packed with vibrant ingredients.

Ingredients

Scale
  • 1 cup quinoa
  • 2 cups water
  • 1 can (15 oz) corn, drained
  • 1 red bell pepper, diced
  • 1/4 cup red onion, finely chopped
  • 1/4 cup fresh cilantro, chopped
  • 1 avocado, diced
  • 2 tablespoons lime juice
  • 1 teaspoon chili powder
  • Salt and pepper to taste

Instructions

  1. Rinse the quinoa under cold water.
  2. In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed.
  3. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
  4. In a large bowl, combine the cooked quinoa, corn, red bell pepper, red onion, cilantro, and avocado.
  5. In a small bowl, whisk together lime juice, chili powder, salt, and pepper.
  6. Pour the dressing over the salad and toss gently to combine.
  7. Serve immediately or refrigerate for later use.

Notes

  • For added flavor, consider grilling the corn before adding it to the salad.
  • This salad can be made a day in advance for the flavors to meld.
  • Adjust the spice level by adding more or less chili powder.

Nutrition

Find it online: https://www.glutenfreez.com/dairy-free-mexican-street-corn-quinoa-salad/