I do know, I sort of have a quinoa salad obsession, however I’m not going to apologize for sharing one other quinoa salad recipe as a result of I do know you will LOVE this one.

This Charred Corn & Avocado Quinoa Salad is unimaginable! It’s loaded with taste and the proper facet dish for summertime.

The flavors are BEYOND! I’m blown away each time I take a chew. Quinoa is the bottom after which the salad will get charred corn, roasted poblano peppers, avocado, cilantro, cotija cheese, and a refreshing cilantro lime dressing.

The salad is satisfying, contemporary, and so scrumptious. It’s the excellent facet to take to summer time cookouts, BBQ’s, picnics, and pool events. Everybody at all times loves this recipe!

Salad Elements

To make the salad, you will want:

• Quinoa– you should use any shade of quinoa.
• Candy corn– contemporary candy corn is greatest, that’s the reason this salad is ideal for summertime.
• Poblano peppers– Poblanos are sometimes bought when they’re unripe and inexperienced in shade, making them delicate in taste. Roasting poblanos mellows them out much more, making them barely candy and filled with taste.
• Cilantro– contemporary cilantro compliments each ingredient on this dish!
• Cotija cheese– Cotija is a Mexican cow’s milk cheese. It’s white in shade, agency and dry in texture, and salty and milky in taste. Yow will discover it at most grocery shops. When you can’t discover it, you should use feta cheese or queso fresco.
• Avocados– use ripe avocados!

Salad Dressing

The cilantro lime salad dressing is simple to whisk up and it actually brightens up the salad.

You have to: olive oil, contemporary lime juice, cilantro, garlic, honey, cumin, salt, and pepper. That’s it! Nearly too simple!

How one can Make Charred Corn & Avocado Quinoa Salad

• Let’s begin with the quinoa. Be sure to at all times rinse your quinoa earlier than cooking to do away with the bitter-tasting compound (saponin) that coats the tiny seeds.
• Prepare dinner the quinoa and put aside.

• Grill the corn on outside grill or on an indoor grill pan till evenly charred. Fastidiously take away kernels from the cob with a pointy knife and put aside.

• Char the poblano peppers over a excessive flame on the grill, over a flame on a gasoline range, or within the oven.
• As soon as peppers are blackened, place them in a plastic bag or paper bag and seal. Permit them to steam within the bag for about 10 minutes to loosen the pores and skin. Pull and rub off as a lot of the unfastened black pores and skin as attainable. Chop up the peppers.

• Add the candy corn, poblano peppers, cilantro, cotija cheese, and avocados to the cooked quinoa.
• To make the dressing, whisk collectively olive oil, lime juice, garlic, cilantro, honey, cumin, salt, and pepper in a small bowl.
• Pour dressing over the salad and stir till blended nicely. Style salad and season with salt and pepper, if desired. Serve instantly or chilled.

Variations

• As a substitute of quinoa use rice, farro, or couscous.
• If you wish to add greens, arugula, spinach, Romaine, or kale can be nice.
• Add further veggies. Zucchini, bell peppers, or candy potatoes can be tasty.
• Stir in just a few handfuls of halved grape tomatoes.
• If you wish to make this extra of a most important dish salad, you’ll be able to toss in some grilled hen or rotisserie hen.
• Black beans or chickpeas would even be a superb protein enhance.
• Garnish with pepitas for a salty crunch!
• My cilantro lime French dressing or creamy cilantro lime dressing can be good too!

Serving Ideas

This can be a nice facet dish to any meal, however listed here are just a few of our favorites to make with this salad.

How one can Retailer

The salad is greatest the day it’s made due to the avocado, however it can hold in an hermetic container within the fridge for as much as 2 days. The avocado would possibly brown just a little, but it surely ought to be okay as a result of the lime juice within the dressing will assist forestall browning. I at all times eat the leftovers and I feel they’re nice:)

Extra Quinoa Salad Recipes

Discover extra SALAD RECIPES HERE!

Salads

Charred Corn & Avocado Quinoa Salad

Quinoa Salad with charred corn, avocado, poblano peppers, cotija cheese, and a easy cilantro lime dressing. This gluten-free salad is a summer time favourite!

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For the Salad:

• 2 cups water
• 1 cup quinoa
• Pinch of salt
• 2 ears candy corn
• 2 poblano peppers
• 1/2 cup chopped cilantro
• 1/2 cup cotija cheese
• 2 avocados, chopped

• Utilizing a strainer, rinse the quinoa below chilly water. Add quinoa, water, and salt to a medium saucepan and convey to a boil. Cowl, scale back warmth to low, and simmer for quarter-hour, or till quinoa is tender. Take away from warmth and let stand for five minutes, lined. Take away lid and fluff with a fork. Switch to a big bowl and let the quinoa come to room temperature.

• Whereas the quinoa is cooking, grill the corn on outside grill or on an indoor grill pan till evenly charred. Fastidiously take away kernels from the cob with a pointy knife and put aside.

• Char the poblano peppers over a excessive flame on the grill or over a flame on a gasoline range. Use tongs to rotate the pepper each couple of minutes or so till all sides are black. You can even char the peppers below the broiler within the oven. Place the peppers on a baking sheet that has been lined with aluminum foil. Broil poblanos for five minutes, or till the pores and skin is blackened and blistered. Fastidiously flip them over and broil for an additional 5 minutes, or till the pores and skin is blackened and blistered.

• As soon as peppers are blackened, place them in a plastic bag or paper bag and seal. Permit them to steam within the bag for about 10 minutes to loosen the pores and skin. Pull and rub off as a lot of the unfastened black pores and skin as attainable. Chop up the peppers.

• Add the candy corn, poblano peppers, cilantro, cotija cheese, and avocados to the quinoa.

• To make the dressing, whisk collectively olive oil, lime juice, garlic, cilantro, honey, cumin, salt, and pepper in a small bowl.

• Pour dressing over the salad and stir till blended nicely. Style salad and season with salt and pepper, if desired. Serve instantly or chilled.

This salad will hold within the fridge for as much as 2 days.

Energy: 292kcal, Carbohydrates: 25g, Protein: 6g, Fats: 17g, Saturated Fats: 3g, Polyunsaturated Fats: 3g, Monounsaturated Fats: 12g, Trans Fats: 1g, Ldl cholesterol: 8mg, Sodium: 117mg, Potassium: 492mg, Fiber: 6g, Sugar: 4g, Vitamin A: 340IU, Vitamin C: 31mg, Calcium: 70mg, Iron: 2mg

Key phrases avocado, corn, quinoa

Have you ever tried this recipe?

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