Description
A quick and easy one-bowl salad loaded with fresh flavors, perfect for busy weeknights or meal prep.
Ingredients
Scale
- 1 cup quinoa
- 2 cups water
- 1 cup corn (fresh or canned)
- ½ cup cotija cheese (crumbled)
- ¼ cup fresh cilantro (chopped)
- 1 lime (juiced)
- ½ cup plain yogurt
- 1 teaspoon smoked paprika
- Salt and pepper to taste
Instructions
- Cook the Quinoa: In a saucepan, combine 1 cup of quinoa and 2 cups of water. Bring to a boil over medium heat. Once boiling, reduce heat to low, cover, and let simmer for about 15 minutes. Remove from heat and let it sit, covered, for another 5 minutes. Fluff quinoa with a fork and set aside.
- Mix the Salad: In a large mixing bowl, combine the cooked quinoa, 1 cup of corn, ½ cup of crumbled cotija cheese, and ¼ cup of chopped cilantro.
- Prepare the Dressing: In a separate bowl, whisk together the juice of 1 lime, ½ cup of plain yogurt, 1 teaspoon of smoked paprika, and a couple of pinches of salt and pepper until well combined.
- Combine: Pour the dressing over the quinoa salad and gently toss until evenly coated.
- Serve: You can serve this immediately or chill in the refrigerator for about 30 minutes if desired.
Notes
This salad keeps well in the refrigerator for up to 5 days. Best served cold.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 15g
- Cholesterol: 30mg