Description
Mexican Street Corn Quinoa Salad is a vibrant and refreshing dish that bursts with flavor in every bite. This delightful salad combines protein-rich quinoa with sweet corn, zesty lime, and tangy feta cheese, creating a deliciously colorful addition to any meal. Perfect for summer gatherings or meal prep, this easy-to-make salad will impress friends and family alike.
Ingredients
Scale
- 1 cup quinoa
- 1 cup fresh corn (or 1 can, drained)
- 1 red bell pepper, diced
- ½ cup fresh cilantro, chopped
- Juice of 1 lime
- ½ teaspoon chili powder
- ½ cup feta cheese, crumbled
Instructions
- Rinse quinoa under cold water and cook in 2 cups of water or vegetable broth; bring to a boil, then reduce heat and simmer for about 15 minutes until liquid is absorbed. Fluff with a fork.
- Grill fresh corn on medium-high heat for 10-15 minutes until charred; if using canned corn, drain well.
- Chop the red bell pepper and cilantro while the quinoa cooks and corn grills.
- In a large bowl, mix cooked quinoa, grilled corn (cut from the cob), red bell pepper, cilantro, lime juice, and chili powder; toss gently to combine.
- Crumble feta cheese over the top and toss again for even distribution.
- Chill in the fridge for at least 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: Approximately 1 cup (200g)
- Calories: 210
- Sugar: 3g
- Sodium: 320mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 20mg