Dairy-Free Mexican Street Corn Quinoa Salad
Servings: 5
Calories: 365kcal
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: 365kcal | Carbohydrates: 28g | Protein: 9g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 10g | Trans Fat: 0.02g | Cholesterol: 31mg | Sodium: 535mg | Potassium: 310mg | Fiber: 3g | Sugar: 4g | Vitamin A: 597IU | Vitamin C: 7mg | Calcium: 169mg | Iron: 2mg