Mexican Street Corn Quinoa Salad

Instructions

1. 1

   Rinse the quinoa thoroughly under cold water. In a medium saucepan, combine 1 cup quinoa with 2 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed. Remove from heat and let it cool.

2. 2

   While the quinoa is cooking, if using fresh corn, cook the corn kernels in a skillet over medium-high heat for 3-4 minutes until slightly charred. Let cool.

3. 3

   In a large mixing bowl, combine the cooked quinoa, corn kernels, diced red onion, and chopped cilantro.

4. 4

   In a small bowl, whisk together the mayonnaise, lime juice, and chili powder until smooth.

5. 5

   Pour the dressing over the quinoa mixture and toss until everything is evenly coated.

6. 6

   Add the cotija cheese and gently mix to combine.

7. 7

   Taste and adjust seasoning if needed. Serve chilled or at room temperature. Enjoy your Mexican Street Corn Quinoa Salad!