Description
Elote Style Quinoa Salad is a delightful twist on the traditional Mexican street food known as elote, combining quinoa, sweet corn, fresh herbs, and zesty lime for a refreshing dish.
Ingredients
- Quinoa: 1 cup, rinsed
- Corn: 1 cup, fresh, frozen, or canned
- Red Onion: 1/2, finely chopped
- Cilantro: 1/4 cup, chopped
- Lime Juice: Juice of 2 limes
- Cotija Cheese: 1/2 cup, crumbled
- Chili Powder: 1 teaspoon
- Avocado: 1, diced
- Salt and Pepper: To taste
- Olive Oil: 2 tablespoons (optional)
- Jalapeños: Finely chopped (optional)
- Cherry Tomatoes: Halved (optional)
- Bell Peppers: Diced (optional)
- Garlic: Minced (optional)
Instructions
- Cook the quinoa by combining 1 cup of rinsed quinoa with 2 cups of water or vegetable broth in a medium saucepan. Bring to a boil, then reduce heat and simmer for 15 minutes. Fluff with a fork and let cool.
- Prepare the corn by grilling or sautéing fresh corn until slightly charred, or thaw frozen corn, or drain and rinse canned corn.
- In a large mixing bowl, combine the cooked quinoa, corn, red onion, and cilantro.
- Dress the salad with lime juice, chili powder, salt, and pepper. Optionally, drizzle with olive oil.
- Gently fold in the diced avocado and crumbled cotija cheese. Serve chilled or at room temperature.
Notes
- Rinse quinoa thoroughly before cooking to remove bitterness.
- Avoid overcooking quinoa; it should be fluffy, not mushy.
- Season the salad to taste as you go.
- Add avocado just before serving to keep it fresh.
- Store leftovers in an airtight container for up to three days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Mixing and Cooking
- Cuisine: Mexican
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: 6g
- Protein: 8g
- Cholesterol: 10mg
Keywords: Elote Style Quinoa Salad, Mexican Salad, Summer Salad, Healthy Salad