Dairy-Free Mexican Street Corn Quinoa Salad
Ingredients
- 1/2 cup quinoa, uncooked
- 3/4 cup water
- 1-2 tablespoons olive oil
- 2 cups corn (frozen, canned, or fresh)
- 1/3 cup red onion, diced
- 1 cup dairy-free feta cheese (or other non-dairy cheese, like Parmesan)
- 1/4 cup fresh cilantro minced, a few leaves left for garnish
Dressing
- 1/4 cup mayonnaise
- 1/2 tablespoon apple cider vinegar
- 2 tablespoons lime juice, more for garnishing if desired
- 1/2 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/4 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper
Preparation
Boil 3/4 cup of water in a small saucepan and cook 1/2 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 a large bowl.
Add the red onion, cilantro, and 1 cup of the cooked quinoa to the bowl and mix to combine.
In a separate small bowl, add all dressing ingredients and whisk or stir until smooth.
Pour the dressing into the bowl with the corn and toss to mix well.
Add half of the dairy-free feta and 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.
Tips
You may make this salad a few hours ahead of time, just be sure to cover and chill until you are ready to serve.
