Mexican Quinoa Salad Recipe
This delicious Mexican Quinoa Salad is loaded with tender quinoa, poblano peppers, corn, cilantro, cotija cheese, and a homemade dressing.
Servings: 6
Calories: 261kcal
Ingredients
Salad Ingredients
- 1 cup uncooked quinoa, rinsed
- 2 cups water
- 1½ cups drained, corn kernels
- ½ cup cilantro, chopped
- ½ red onion, diced
- ½ cup poblano pepper, diced
- ½ cup red bell pepper, diced
- ½ cup cotija, queso fresco, or feta cheese
Dressing Ingredients
- 2 Tablespoons lime juice
- ¼ cup sour cream
- ¼ cup mayonnaise
- 1 teaspoon chili powder
- ½ teaspoon cumin
- 1 clove garlic, minced
- 1 teaspoon salt
- ¼ teaspoon pepper
Instructions
- Rinse quinoa in strainer. Then add quinoa and 2 cups of water in a 2 quart (or larger) saucepan, and bring to a simmer
- Simmer for about 20 minutes until quinoa is done.
- Remove from heat and let cool.
- While quinoa is cooking, whisk the dressing ingredients together until smooth.
- Once quinoa has cooled add to large bowl. Add the corn, cilantro, onion, peppers, and cheese.
- Drizzle with dressing and toss to combine.
Notes
Store the salad in a airtight container in the refrigerator for up to 2 days.
Nutrition
Calories: 261kcal | Carbohydrates: 28g | Protein: 8g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 21mg | Sodium: 690mg | Potassium: 322mg | Fiber: 4g | Sugar: 4g | Vitamin A: 770IU | Vitamin C: 29mg | Calcium: 99mg | Iron: 2mg