Chile Quinoa Corn Salad. Pour dressing over quinoa mixture; toss to coat. When quinoa has finished cooking, stir in the honey lime mixture into the quinoa and using a wooden spoon, turn over a few times to combine. Combine quinoa, corn, tomatoes, and parsley in a medium bowl.
Cook the quinoa according to the package directions. 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. You can have Chile Quinoa Corn Salad using 9 ingredients and 3 steps. Here is how you cook that.
Ingredients of Chile Quinoa Corn Salad
- It’s 1 cup of Quinoa.
- You need 1 can of Corn (drained).
- It’s 3 cup of Fresh spinach.
- Prepare 1/2 cup of Chopped/diced red onion.
- You need 1/4 cup of Ranch.
- Prepare 1 tbsp of New Mexico red chile (cayenne for substitute).
- You need 1 of Lime salt (beer salt).
- You need 1 of Oregano.
- Prepare 1 of Salt and pepper.
Cilantro Quinoa Corn Salad is a light and refreshing salad perfect for an easy packed lunch or a side salad for a cookout. This salad is a healthy combination of quinoa, corn, avocado and a light Cilantro Lemon dressing with a kick of spice from fresh jalapeños for a dish you will love! Cilantro Quinoa Corn Salad Happy Memorial Day! Turn the quinoa into a medium saucepan and cook over medium heat, stirring constantly.
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..
The quinoa will dry, then start to stick a bit. Set quinoa and corn/pea mixture aside and let cool. Drain and rinse chickpeas and chop other veggies. Mix quinoa, pinto beans, kidney beans, corn, red onion, brown rice, red bell pepper, and cilantro together in a glass or plastic container with a lid. Boil the water in a small saucepan and add corn; reduce heat and simmer until corn is tender.