Dairy-Free Mexican Street Corn Quinoa Salad

• ▢ ½ cup quinoa, , uncooked
• ▢ ¾ cup water
• ▢ 1- 2 tablespoons olive oil
• ▢ 2 cups corn, (frozen, canned, or fresh)
• ▢ 1 ⁄3 cup red onion, , diced
• ▢ ¼ cup fresh cilantro minced, , a few leaves left for garnish
• ▢ 1 cup dairy-free feta cheese, (or other non-dairy cheese)

The Dressing

• ▢ ¼ cup mayonnaise
• ▢ ½ tablespoon apple cider vinegar
• ▢ 2 tablespoons lime juice, , more for garnishing if desired
• ▢ ½ teaspoon cumin
• ▢ 1 teaspoon smoked paprika
• ▢ ¼ teaspoon kosher salt
• ▢ ¼ teaspoon cayenne pepper

• Boil ¾ cup of water in a small saucepan and cook ½ cup of quinoa according to package directions (about 15 minutes until all the water is absorbed).
• While the quinoa is cooking, heat the olive oil in a large skillet over medium high heat. Add the corn and sauté until slightly charred, approximately 7-10 minutes. Transfer the corn to large bowl. Add the red onion, cilantro, and 1 cup of the cooked quinoa to the bowl. Mix to combine.
• In a separate small bowl, add all dressing ingredients and whisk/stir until smooth. Pour the dressing into the bowl with the corn, toss to mix well.
• Add half the dairy-free feta (or other dairy-free cheese of choice). Mix. Let the salad cool for at least 10-15 minutes. Add the remaining half of the cheese and mix. Garnish with more fresh cilantro and feta and serve!

Nutrition