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Mexican Street Corn Quinoa Salad Without Dairy

A vibrant dairy-free quinoa salad packed with charred corn, lime, cilantro, avocado, and smoky Mexican-inspired flavors.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: Dairy-Free, Mexican-Inspired
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Salad
  • 1 cup uncooked quinoa
  • 2 cups water or vegetable broth
  • 3 cups corn kernels
  • 2 tbsp olive oil
  • 1 tsp chili powder
  • 0.5 tsp smoked paprika
  • 0.5 tsp garlic powder
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 0.5 red onion finely diced
  • 0.25 cup cilantro chopped
  • 1 jalapeño diced
  • 1 avocado diced
  • 2 limes juiced
Dairy-Free Dressing
  • 0.25 cup dairy-free mayonnaise
  • 2 tbsp lime juice
  • 1 tsp maple syrup
  • 1 tsp chili powder
  • 0.5 tsp cumin
  • 1 pinch salt

Equipment

  • Medium saucepan
  • Large skillet
  • Mixing bowls
  • Whisk

Method
 

  1. Rinse quinoa thoroughly under cold water.
  2. Cook quinoa with water or broth until fluffy.
  3. Heat olive oil in a skillet and char the corn until golden.
  4. Season corn with chili powder, smoked paprika, garlic powder, salt, and pepper.
  5. Whisk together dairy-free mayonnaise, lime juice, maple syrup, chili powder, cumin, and salt.
  6. Combine quinoa, corn, red onion, cilantro, jalapeño, and avocado in a bowl.
  7. Pour dressing over salad and toss gently.
  8. Finish with fresh lime juice and serve chilled or at room temperature.

Notes

For extra flavor, grill the corn before adding it to the salad. Best served fresh but keeps well refrigerated for up to 4 days.