Mexican Corn and Quinoa Salad

mexican-corn-and-quinoa-saladWho else feels like the holidays always derail the healthy eating? I majorly do. So many good comfort foods and delicious sweets to sample! Quinoa is always one of those ingredients that I turn to when I’m looking for a healthy and filling option. This Mexican corn and quinoa salad option is insanely good, super easy to make and works as a side dish to grilled chicken or fish,or served alone as a light lunch. It stores really well in the fridge and makes a great, fast lunch throughout the week.

Mexican Corn and Quinoa Salad
via what’s gaby cooking

ingredients:
1 cup cooked quinoa
3 cups corn, cut from the cob
1/2 jalapeno, seeded and finely diced
2 green onions, sliced
1 handful chopped fresh cilantro
1 lime, juiced
2 tbsp crumbled feta
chili powder, to taste
1/2 c shredded monterey jack cheese

directions:
Combine all ingredients from the cooked quinoa through the chili powder in a large bowl and mix. Squeeze half of the lime over the mixture and stir to evenly coat. Scoop the inside of the avocado (toss the pit) and put in a food processor with the remaining lime half. Pulse into it has a smooth consistency, adding a tablespoon of water as needed. Dump the avocado ‘sauce’ into the quinoa mixture and stir. Add shredded jack cheese on top and serve!

xx

6 Comments

  1. December 13, 2016 / 7:29 am

    What’s Gaby cooking is such a great place for recipe inspiration, and this one looks absolutely delicious!
    xo, Whitney and Blaire
    Peaches In A Pod

  2. December 13, 2016 / 8:25 am

    seriously this looks so yummy! and not too heavy which is all up my alley. thanks for sharing!

    xoxo cheshire kat

  3. susy
    December 13, 2016 / 9:04 am

    Can’t wait to try! Thanks so much for sharing another delicious recipe!

  4. jillian
    December 13, 2016 / 2:33 pm

    yumm! this sounds amazing! xo jillian

  5. December 14, 2016 / 10:32 am

    This sounds great! I’ve become obsessed with Quinoa this year and I can’t get enough!