Recipes

Recipes · Diabetic Friendly

Salad, Quinoa, Mexican Street Corn

Diabetic Friendly · Quick & Easy · Salad · Vegetarian

Salad, Quinoa, Mexican Street Corn
Prep 10 mins
Cook 15 mins
Serves Yields: 3-4 servings
Level Easy

Ingredients

Chipotle-Lemon Dressing

  • 1 Garlic (clove)
  • 1/4 Cup Olive Oil
  • 2 tbsp Lime (juice)
  • 2 tsp Chipotle in Adobo (only adobo sauce, or use 1/2 tsp dried chipotle, adjust to taste)
  • 1 tsp Oregano
  • 1/2 tsp Salt and Black Pepper

Salad

  • 1 Cup Quinoa (cooked and cooled)
  • 2 Corn (on the cob)
  • 1 Mango (peeled, cubed)
  • 1/4 Cup Cotija Cheese (or use feta, crumbled)
  • 1 Cup Cherry Tomatoes (halved)
  • 3 Green Onion (thin sliced)
  • 1 Avocado (sliced)
  • 6-8 Strawberries (thin sliced)
  • small Bunch Mint

small Bunch Cilantro

  • 1 Serrano pepper (seeds removed, thin sliced, optional)

Directions

  1. Make Dressing - In a food processor, add all the dressing ingredients and pulse until smooth and emulsified. Taste and adjust salt. Transfer to a salad bowl.
  2. Grill both corn on the cob on open flame or a gas grill until nicely charred from all sides. Let them cool slightly, then run knife through to remove kernels from the cob. Set aside.
  3. In a wide salad bowl, add dressing, and quinoa. Mix well. Now, top with all salad ingredients - diced tomatoes, scallion, torn mint, cilantro, sliced mango, sliced avocado, strawberries, and serrano (if using). Mix just before ready to serve/eat.

Notes

Refrigerate leftovers for up-to 2 days.