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Dairy-Free Mexican Street Corn Quinoa Salad

A vibrant and creamy quinoa salad with corn, avocado, and zesty spices, perfect for BBQs and family gatherings.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: Mexican
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Salad
  • 1 cup quinoa Rinsed and drained
  • 2 cups water For cooking quinoa
  • 2 cups corn kernels Charred
  • 1 tablespoon lime juice Freshly squeezed
  • 1 teaspoon lime zest Freshly grated
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon smoked paprika
  • 1/4 cup chopped cilantro
  • 1/4 cup diced red onion
  • 1 piece jalapeno pepper, minced Adjust amount for spice level
  • 1 piece ripe avocado, diced
  • Salt to taste
  • Black pepper to taste
For the Dressing
  • 3 tablespoons vegan mayonnaise Creamy base for the salad

Method
 

Preparation
  1. Rinse the quinoa under cold water and drain.
  2. Combine the quinoa and water in a saucepan. Bring to a boil.
  3. Reduce heat to low, cover, and simmer for 15 minutes until the liquid is absorbed.
  4. Fluff the cooked quinoa with a fork and set aside to cool.
Cooking
  1. Heat a skillet over medium-high heat and add corn kernels; cook until lightly charred, about 5 minutes.
Mixing
  1. In a large bowl, whisk together the vegan mayonnaise, lime juice, lime zest, chili powder, and smoked paprika.
  2. Add the cooled quinoa and charred corn to the bowl and toss to coat.
  3. Gently fold in the chopped cilantro, diced red onion, minced jalapeno, and diced avocado.
  4. Season with salt and black pepper, adjusting to taste.
  5. Chill the salad in the refrigerator for 20 minutes before serving for best flavor.

Notes

This salad keeps fresh in the fridge for up to 3 days. Store the dressing separately if making ahead of time. You can swap quinoa for brown rice or farro, and add more jalapeño for spice. Try topping with toasted nuts for extra crunch.