Mexican Street Corn Salad with Quinoa

Name: Mexican Street Corn Salad with Quinoa
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings, about 3 cups
Ingredients: ½ cup uncooked quinoa; 1 cup vegetable broth; 2 tablespoons plain hummus; 1 teaspoon chili powder; 1 garlic clove; 4 tablespoons ghee; ½ teaspoon kosher salt; 2 tablespoons nutritional yeast; 1 small yellow onion; 2 ears of corn; Grated zest and juice of 1 lime; ½ cup fresh cilantro; 1 green onion

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Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
2 servings, about 3 cups
Calories
583 kcal

Mexican Street Corn Salad with Quinoa

Iris Warren

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Healthy Mexican street corn quinoa salad is an easy lightened-up version of elote. Made with quinoa and NO MAYO!

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Ingredients

Servings

½ cup uncooked quinoa
1 cup vegetable broth
2 tablespoons plain hummus at room temperature
1 teaspoon chili powder plus additional for garnish
1 garlic clove minced
4 tablespoons ghee melted (or swap unsalted butter)
½ teaspoon kosher salt divided
2 tablespoons nutritional yeast
1 small yellow onion diced (or 1/2 medium)
2 ears of corn kernels sliced from the cobs, or 1 1/2 cups frozen corn, thawed (I used frozen)
Grated zest and juice of 1 lime
½ cup fresh cilantro roughly chopped, to garnish
1 green onion roughly chopped

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Instructions

Rinse the quinoa well and drain. Combine the quinoa and vegetable broth in a small pot. Bring to a boil over medium-high heat, then cover and reduce the heat to low. Simmer for 15 minutes, or until the liquid is absorbed. Remove the pot from the heat, uncover, and fluff with a fork.
Meanwhile, in a small bowl, whisk together the hummus, chili powder, garlic, 2 tablespoons ghee, 1/4 teaspoon salt, and nutritional yeast until smooth and creamy.
Heat the remaining 2 tablespoons ghee in a large skillet over medium heat. Add the yellow onion and corn and cook, stirring occasionally, until both are golden brown, 7 to 10 minutes. Remove the pan from the heat, and transfer to a medium bowl. Add the quinoa, lime juice and zest, and the remaining 1/4 teaspoon salt, and toss to combine well.
Divide the mixture evenly between 2 bowls, then top with the hummus mixture. Garnish with cilantro, green onion, and a sprinkle of chili powder.

Notes

TO STORE: Refrigerate leftovers for up to 5 days. (Store the hummus mixture separately.)
TO REHEAT: Reheat in a nonstick skillet over medium heat and top with an extra squeeze of lime.
TO FREEZE: Freezing this recipe is not recommended since it may negatively impact the texture of the ingredients.
Recipe originally published in Healthier Together by Liz Moody.

Nutrition Information

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Serving 1of 2 Calories 583kcal (29%) Carbohydrates 57g (19%) Protein 14g (28%) Fat 35g (54%) Saturated Fat 19g (95%) Cholesterol 76mg (25%) Fiber 8g (32%) Sugar 9g (18%)