Mexican Street Corn Quinoa Salad (Print Version)
# Ingredients:
01 -
1 cup quinoa, uncooked
02 -
2 cups water
03 -
1–2 tablespoons olive oil
04 -
2 (15 ounce) cans of corn, drained (or use frozen or fresh corn)
05 -
1/3 cup red onion, diced
06 -
1 cup dairy-free feta cheese
07 -
1/4 cup fresh cilantro, minced, plus a few leaves for garnish
→ Dressing
08 -
1/4 cup vegan mayonnaise
09 -
1/2 tablespoon apple cider vinegar
10 -
2 tablespoons lime juice, more for garnishing if desired
11 -
1/2 teaspoon cumin
12 -
1 teaspoon smoked paprika
13 -
1/4 teaspoon kosher salt
14 -
1/4 teaspoon cayenne pepper
# Instructions:
01 -
Boil 2 cups of water in a small saucepan and cook the quinoa according to package directions, about 15 minutes until all the water is absorbed.
02 -
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 if the corn is fresh or canned. If using frozen corn, it may take longer.
03 -
In a bowl, whisk together the vegan mayonnaise, apple cider vinegar, lime juice, cumin, smoked paprika, kosher salt, and cayenne pepper until smooth.
04 -
Place the cooked quinoa in a large bowl along with the charred corn. Add the red onion and 1/2 cup of the dairy-free feta cheese. Pour the dressing into the bowl and toss to mix the salad well. Let the salad cool for 10-15 minutes.
05 -
Add the remaining dairy-free feta cheese and minced cilantro. Toss to combine. Garnish with additional fresh cilantro and feta if desired. Serve and enjoy!
# Notes:
01 -
For added flavor, let the salad rest longer after mixing to allow the ingredients to meld together.