Chile Quinoa Corn Salad. Behold, healthy Mexican Street Corn Salad with Quinoa, here to fulfill your street-food-for-dinner dreams! Mexican street corn, also called elote, is a traditional Mexican street food that consists of grilled corn slathered liberally with chile powder, salt, butter, cotija cheese, lime, and mayo. This Easy Mexican Quinoa Salad is gluten free and can easily be made vegan.
It's a comforting and satisfying Gluten-Free, Plant-Based, Protein-Packed chili with a vegan option. Scroll down to learn how to make chili with quinoa for my step by step photo essay. In a large bowl, combine the edamame, corn, quinoa, green onion, red pepper and cilantro. You can have Chile Quinoa Corn Salad using 9 ingredients and 3 steps. Here is how you achieve that.
Ingredients of Chile Quinoa Corn Salad
- You need 1 cup of Quinoa.
- You need 1 can of Corn (drained).
- Prepare 3 cup of Fresh spinach.
- Prepare 1/2 cup of Chopped/diced red onion.
- Prepare 1/4 cup of Ranch.
- You need 1 tbsp of New Mexico red chile (cayenne for substitute).
- It’s 1 of Lime salt (beer salt).
- It’s 1 of Oregano.
- Prepare 1 of Salt and pepper.
In a small bowl, whisk together the olive oil, lemon juice, lime juice, salt, chili powder, black pepper, thyme and cayenne until emulsified. Drizzle mixture over salad mixture and toss to coat. Cover and chill for at least two hours. After cooking, set aside to cool then add to the bowl with the corn, red onion, Pepperazzi™i peppers, black beans, cheese and cilantro.
Chile Quinoa Corn Salad step by step
- Cook quinoa according to directions..
- Mix all ingredients together in a large bowl. Stir well while warm to slightly wilt spinach..
- Enjoy hot or cold..
In a serving bowl, toss the quinoa with the olive oil, black beans, corn, poblano, cumin, chili powder, and salt and pepper to taste. Serve as a salad or a side, and top each serving with a. Once cooked, add the quinoa and raw corn to a large mixing bowl with the chopped jalapeño green onions, cilantro, half of the lime juice, cotija cheese and a dash of chili powder. Remove the avocado from the skin and discard the seed. This is a wonderful Southwestern-style salad with black beans, corn, and quinoa dressed with avocado oil that is quick to toss together.