Description
A fresh and flavorful quinoa salad inspired by Mexican street corn, with a creamy lime dressing and crunchy toppings.
Ingredients
Scale
For the Crust:
- 1 cup quinoa, rinsed
- 2 cups water
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 lime, juiced
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1 cup corn kernels (fresh or frozen)
- 1/4 cup cotija cheese, crumbled
- 2 tablespoons cilantro, chopped
- 1 jalapeño, finely diced (optional)
- Salt to taste
Instructions
1. Prepare the Crust:
- Cook quinoa: In a 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.
- Make dressing: In a small bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, and garlic powder.
- Assemble salad: In a large bowl, combine cooled quinoa, corn, and dressing. Mix well.
- Garnish: Top with crumbled cotija cheese, cilantro, and jalapeño (if using). Season with salt to taste.
- Serve chilled or at room temperature.
Notes
You can customize the seasonings to taste.