Description
A vibrant and flavorful Elote-style quinoa salad combining the smoky, tangy elements of Mexican street corn with nutritious quinoa, fresh vegetables, and creamy cotija cheese. Perfect as a light meal or a refreshing side dish, this salad balances zest, spice, and creaminess with a delightful texture.
Ingredients
Scale
Base Ingredients
- 1 cup quinoa, rinsed
- 1 cup corn (fresh, frozen, or canned)
Vegetables and Herbs
- 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 teaspoon chili powder
- Salt and pepper, to taste
- 2 tablespoons olive oil (optional)
- 1/2 cup cotija cheese, crumbled
Instructions
- Cook the quinoa: Combine 1 cup of rinsed quinoa with 2 cups of water or vegetable broth in a medium saucepan. Bring to a boil over medium-high heat, then reduce the heat to low and simmer covered for about 15 minutes or until the quinoa is tender and the liquid is absorbed. Remove from heat, fluff with a fork, and let it cool to room temperature.
- Prepare the corn: If using fresh corn, grill or sauté it until slightly charred for a smoky flavor. Alternatively, thaw frozen corn, or drain and rinse canned corn if using those options.
- Mix the salad base: In a large mixing bowl, combine the cooled cooked quinoa, prepared corn, finely chopped red onion, and chopped cilantro. Stir gently to combine.
- Dress the salad: Pour the fresh lime juice over the mixture. Add chili powder, salt, and pepper to taste. Optionally, drizzle with olive oil for added richness, then toss gently to evenly coat all ingredients with the dressing.
- Add creamy elements and serve: Gently fold in the diced avocado and crumbled cotija cheese. Mix carefully to keep the avocado intact. Serve the salad chilled or at room temperature for the best flavor combination.
Notes
- Using vegetable broth instead of water for cooking quinoa adds extra flavor.
- Char the corn slightly on a grill or skillet for authentic smoky elote flavor.
- Customize the spice level by adjusting the amount of chili powder or adding jalapeños.
- For a vegan option, omit cotija cheese or substitute with a vegan cheese alternative.
- This salad can be prepared ahead but add avocado just before serving to prevent browning.
