4.9 from 24 votes
Charred Corn & Avocado Quinoa Salad
Quinoa Salad with charred corn, avocado, poblano peppers, cotija cheese, and a simple cilantro lime dressing. This gluten-free salad is a summer favorite!
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
Servings:
8
Calories:
292 kcal
Course:
Salad
Cuisine:
Mexican
Ingredients
For the Salad:
- 2 cups water
- 1 cup quinoa
- Pinch salt
- 2 sweet corn ears
- 2 poblano pepper
- 1/2 cup cilantro chopped
- 1/2 cup cotija cheese
- 2 avocado chopped
For the dressing:
- 1/3 cup olive oil
- lime juice juice of 2 limes
- 2 cloves garlic minced
- 1 tablespoon cilantro chopped
- 1 teaspoon honey
- 1/4 teaspoon cumin ground
- black pepper to taste
- salt to taste
Instructions
- Using a strainer, rinse the quinoa under cold water. Add quinoa, water, and salt to a medium saucepan and bring to a boil. Cover, reduce heat to low, and simmer for 15 minutes, or until quinoa is tender. Remove from heat and let stand for 5 minutes, covered. Remove lid and fluff with a fork. Transfer to a large bowl and let the quinoa come to room temperature.
- While the quinoa is cooking, grill the corn on outdoor grill or on an indoor grill pan until lightly charred. Carefully remove kernels from the cob with a sharp knife and set aside.
- Char the poblano peppers over a high flame on the grill or over a flame on a gas stove. Use tongs to rotate the pepper every couple of minutes or so until all sides are black. You can also char the peppers under the broiler in the oven. Place the peppers on a baking sheet that has been lined with aluminum foil. Broil poblanos for 5 minutes, or until the skin is blackened and blistered. Carefully flip them over and broil for another 5 minutes, or until the skin is blackened and blistered.
- Once peppers are blackened, place them in a plastic bag or paper bag and seal. Allow them to steam in the bag for about 10 minutes to loosen the skin. Pull and rub off as much of the loose black skin as possible. Chop up the peppers.
- Add the sweet corn, poblano peppers, cilantro, cotija cheese, and avocados to the quinoa.
- To make the dressing, whisk together olive oil, lime juice, garlic, cilantro, honey, cumin, salt, and pepper in a small bowl.
- Pour dressing over the salad and stir until mixed well. Taste salad and season with salt and pepper, if desired. Serve immediately or chilled.
Cup of Yum
Notes
- This salad will keep in the refrigerator for up to 2 days.
Nutrition Information
Calories
292kcal
(15%)
Carbohydrates
25g
(8%)
Protein
6g
(12%)
Fat
17g
(26%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
12g
(60%)
Trans Fat
1g
(50%)
Cholesterol
8mg
(3%)
Sodium
117mg
(5%)
Potassium
492mg
(10%)
Fiber
6g
(24%)
Sugar
4g
(8%)
Vitamin A
340IU
(7%)
Vitamin C
31mg
(34%)
Calcium
70mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8 Serving
Amount Per Serving
Calories 292
% Daily Value*
| Calories | 292kcal | 15% |
| Carbohydrates | 25g | 8% |
| Protein | 6g | 12% |
| Fat | 17g | 26% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 8mg | 3% |
| Sodium | 117mg | 5% |
| Potassium | 492mg | 10% |
| Fiber | 6g | 24% |
| Sugar | 4g | 8% |
| Vitamin A | 340IU | 7% |
| Vitamin C | 31mg | 34% |
| Calcium | 70mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.