Description
A fresh and flavorful quinoa salad inspired by Mexican street corn, packed with bold flavors and textures.
Ingredients
Scale
For the Crust:
- 1 cup quinoa, rinsed
- 2 cups water
- 1 cup corn kernels (fresh or frozen)
- 1/2 cup crumbled cotija cheese
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 lime, juiced
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 cup chopped cilantro
- 1 small red onion, finely diced
- 1 jalapeño, seeded and minced
- Salt and pepper to taste
Instructions
1. Prepare the Crust:
- In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Fluff with a fork and let cool.
- In a large bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, salt, and pepper.
- Add cooked quinoa, corn, cotija cheese, red onion, jalapeño, and cilantro to the bowl. Toss until well combined.
- Refrigerate for at least 30 minutes before serving to allow flavors to meld.
- Garnish with extra cotija cheese and cilantro if desired.
Notes
You can customize the seasonings to taste.