Quinoa Corn Salad
Quinoa Corn Salad combines fluffy quinoa, crisp corn, creamy avocado, and black beans, all tossed in a smoky chipotle-lime dressing.
Servings: 4 servings
Cost: $8.21
Equipment
Ingredients
- 1/2 cup uncooked quinoa
- 3 ears corn on the cob or 1-3/4 cups frozen/canned
- 3 cups coarsely chopped baby spinach
- 1 (15.25-ounce) can black beans drained and rinsed
- 1/4 cup chopped fresh cilantro
- 1/2 cup thinly sliced green onions 3 full onions
- 1 large ripe avocado diced
Dressing
- 3 tablespoons red wine vinegar
- 2 tablespoons honey
- 6 tablespoons vegetable oil
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon minced garlic
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 large chipotle pepper with surrounding sauce, see note 1
- 1 large lime
Instructions
- Prepare quinoa according to the directions in this post. Cool to room temperature or spread on a sheet pan and chill in the freezer for 15 minutes if in a hurry. You can prepare this in advance.
- Prepare Corn One Of These Ways:Raw: Cut kernels off the cob—no cooking needed.Charred (Canned or Frozen): Melt 2 tbsp butter in a hot pan. Add corn and cook for 10 minutes, stirring occasionally, until browned. Season with salt and pepper. Let fully cool.Grilled: Brush husked corn with oil, season lightly, and grill at 400°F, turning every 3 minutes until browned (about 12 minutes). Let fully cool, then cut off the cob.
- Zest the lime (1/2 teaspoon) and juice it (1 tablespoon). Blend all dressing ingredients until completely smooth. Adjust seasoning to taste.
- Chop spinach, cilantro, and green onions. Drain and rinse black beans. Dice avocado. In a large bowl, toss everything together with cooled quinoa and corn.
- For the best texture, add the dressing just before serving (see note 2). Shake well, pour about 3/4ths of the dressing (or to taste) over the salad, and toss. Serve immediately.
Video
Notes
Note 1: Grab a can of chipotles in adobo from the international aisle. Use 1 heaping tablespoon (1 pepper with surrounding sauce). Freeze leftovers by placing peppers on a parchment-lined pan, freezing for 1 hour, then transferring to a freezer bag. Store for up to 6 months.
Note 2: If not eating immediately, store the dressing and avocado separately.
Storage: The salad lasts up to 3 days in the fridge without dressing or avocado. Dressing lasts 1 week in the fridge.
Nutrition
Serving: 1serving | Calories: 463kcal | Carbohydrates: 40g | Protein: 11g | Fat: 32g | Saturated Fat: 19g | Sodium: 164mg | Potassium: 1559mg | Fiber: 11g | Sugar: 8g | Vitamin A: 18005IU | Vitamin C: 66mg | Calcium: 231mg | Iron: 7mg