Dairy-Free Mexican Street Corn Quinoa Salad
Published Feb 23, 2023
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Dairy-Free Mexican Street Corn Quinoa Salad
Ingredients
- ½ cup quinoa, , uncooked
- ¾ cup water
- 1- 2 tablespoons olive oil
- 2 cups corn, (frozen, canned, or fresh)
- 1 ⁄3 cup red onion, , diced
- ¼ cup fresh cilantro minced, , a few leaves left for garnish
- 1 cup dairy-free feta cheese, (or other non-dairy cheese)
The Dressing
- ¼ cup mayonnaise
- ½ tablespoon apple cider vinegar
- 2 tablespoons lime juice, , more for garnishing if desired
- ½ teaspoon cumin
- 1 teaspoon smoked paprika
- ¼ teaspoon kosher salt
- ¼ teaspoon cayenne pepper
Instructions
- Boil ¾ cup of water in a small saucepan and cook ½ cup of quinoa according to package directions (about 15 minutes until all the water is absorbed).
- While the quinoa is cooking, heat the olive oil in a large skillet over medium high heat. Add the corn and sauté until slightly charred, approximately 7-10 minutes. Transfer the corn to large bowl. Add the red onion, cilantro, and 1 cup of the cooked quinoa to the bowl. Mix to combine.
- In a separate small bowl, add all dressing ingredients and whisk/stir until smooth. Pour the dressing into the bowl with the corn, toss to mix well.
- Add half the dairy-free feta (or other dairy-free cheese of choice). Mix. Let the salad cool for at least 10-15 minutes. Add the remaining half of the cheese and mix. Garnish with more fresh cilantro and feta and serve!
Notes
Note: You may make this salad a few hours ahead of time, just be sure to cover and chill until you're ready to serve.
Nutrition
Calories: 365kcalCarbohydrates: 28gProtein: 9gFat: 25gSaturated Fat: 7gPolyunsaturated Fat: 7gMonounsaturated Fat: 10gTrans Fat: 0.02gCholesterol: 31mgSodium: 535mgPotassium: 310mgFiber: 3gSugar: 4gVitamin A: 597IUVitamin C: 7mgCalcium: 169mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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