Description
This vibrant Elote Style Quinoa Salad blends the nutty flavor of quinoa with charred corn, tangy lime, creamy cotija cheese, and a hint of chili spice, capturing the essence of the popular Mexican street food in a wholesome, fresh salad perfect for a light lunch or side dish.
Ingredients
Scale
Grains and Vegetables
- 1 cup quinoa, rinsed
- 1 cup corn (fresh, frozen, or canned)
- 1/2 red onion, finely chopped
- 1/4 cup cilantro, chopped
- 1 avocado, diced
- Optional: jalapeños, finely chopped
- Optional: cherry tomatoes, halved
- Optional: bell peppers, diced
- Optional: garlic, minced
Dressings and Seasonings
- Juice of 2 limes
- 1/2 cup cotija cheese, crumbled
- 1 teaspoon chili powder
- Salt and pepper, to taste
- 2 tablespoons olive oil (optional)
Instructions
- Cook Quinoa: Combine 1 cup of rinsed quinoa with 2 cups of water or vegetable broth in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until quinoa is tender and water is absorbed. Fluff with a fork and allow it to cool.
- Prepare Corn: Grill or sauté fresh corn until slightly charred to add smoky flavor. If using frozen corn, thaw it; if using canned corn, drain and rinse thoroughly.
- Mix Ingredients: In a large mixing bowl, combine the cooked and cooled quinoa, prepared corn, finely chopped red onion, and chopped cilantro. Stir gently to mix evenly.
- Dress Salad: Add the lime juice, chili powder, salt, and pepper to the quinoa mixture. Optionally, drizzle with olive oil for a richer texture and flavor. Toss well to coat all ingredients with the dressing.
- Add Creaminess and Serve: Gently fold in the diced avocado and crumbled cotija cheese to the salad to preserve their textures. Serve the salad chilled or at room temperature, optionally garnished with jalapeños, cherry tomatoes, bell peppers, or minced garlic for added flavor and color.
Notes
- For extra smoky flavor, use fresh grilled corn rather than frozen or canned.
- Adjust chili powder and jalapeños based on your preferred spice level.
- This salad can be made ahead and refrigerated; add avocado just before serving to prevent browning.
- Substitute cotija cheese with feta if cotija is unavailable.
- Use vegetable broth instead of water when cooking quinoa for enhanced flavor.
