Description
Elote quinoa salad is a delightful dish that combines the flavors of traditional Mexican street corn with nutritious quinoa, making it a colorful and nutrient-packed side dish or light meal.
Ingredients
- Quinoa: 1 cup (uncooked)
- Corn: 1 cup (fresh or frozen)
- Red onion: 1/2 cup, finely chopped
- Fresh cilantro: 1/4 cup, chopped
- Lime juice: 3 tablespoons (freshly squeezed)
- Cotija cheese: 1/2 cup, crumbled
- Chili powder: 1 teaspoon
- Avocado: 1 medium, sliced
- Olive oil: 2 tablespoons
- Salt and pepper: to taste
Instructions
- Rinse the quinoa under cold water, then combine it with 2 cups of water and a pinch of salt in a medium saucepan. Bring to a boil, reduce heat, cover, and simmer for about 15 minutes.
- While the quinoa is cooking, prepare the corn by grilling or boiling it until tender, then cut the kernels off the cob.
- In a large mixing bowl, combine the cooked quinoa, corn, red onion, and cilantro. Drizzle with olive oil and lime juice, then sprinkle with chili powder, salt, and pepper. Toss gently to combine.
- Fold in the crumbled cotija cheese, reserving some for garnish. Transfer to a serving dish, top with sliced avocado, reserved cotija cheese, and additional cilantro.
Notes
- Rinse quinoa to remove bitterness.
- Avoid overcooking quinoa for a fluffy texture.
- Season to taste before serving.
- Let the salad chill for 30 minutes to meld flavors.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 10mg
Keywords: Elote, Quinoa, Salad, Mexican, Vegetarian, Healthy