Dairy-Free Mexican Street Corn Quinoa Salad
Dairy-Free Mexican Street Corn Quinoa Salad is a vibrant and nutritious dish that transforms traditional flavors into a fresh, dairy-free delight. Perfect for summer picnics or as a side at BBQs, this salad combines hearty quinoa with charred corn, zesty lime, and creamy dairy-free feta. The smoky dressing enhances the fresh ingredients, making it a hit with everyone—dairy-free or not! Enjoy it as a standalone meal, filling for tacos or wraps, or paired with grilled meats. It’s quick to prepare, versatile, and ideal for meal prep.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Salad
- Method: Sautéing
- Cuisine: Mexican
Ingredients
Scale
- 1 cup uncooked quinoa
- 2 cups water
- 1-2 tablespoons olive oil
- 2 (15 ounce) cans of corn (or fresh/frozen)
- ⅓ cup diced red onion
- 1 cup dairy-free feta cheese
- ¼ cup minced fresh cilantro
- ¼ cup vegan mayonnaise
- ½ tablespoon apple cider vinegar
- 2 tablespoons lime juice
- ½ teaspoon cumin
- 1 teaspoon smoked paprika
- ¼ teaspoon kosher salt
- ¼ teaspoon cayenne pepper
Instructions
- Cook quinoa by boiling water in a small saucepan. Add quinoa and cook for about 15 minutes until water is absorbed.
- In a large skillet over medium-high heat, sauté corn in olive oil until slightly charred (7–10 minutes).
- Combine all dressing ingredients in a bowl; whisk until smooth.
- In a mixing bowl, combine cooked quinoa, sautéed corn, red onion, and half of the dairy-free feta. Toss with dressing.
- Let cool before adding remaining feta and cilantro. Serve garnished as desired.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 4g
- Sodium: 370mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
Find it online: https://moreana.org/dairy-free-mexican-street-corn-quinoa-salad/