Mexican Street Corn Quinoa Salad
Ingredients
The base
-
½
cup
uncooked quinoa
-
1
cup
vegetable broth
The dressing
-
2
tablespoons
plain hummus
-
1
teaspoon
chili powder
-
1
clove
garlic, minced
-
4
tablespoons
ghee, melted
-
½
teaspoon
kosher salt
-
2
tablespoons
nutritional yeast
The vegetables
-
1
small
yellow onion, diced
-
2
ears
corn, kernels sliced from the cobs (or 1 ½ cups frozen corn, thawed)
The garnish
-
1
lime
zest and juice
-
½
cup
fresh cilantro, roughly chopped
-
1
green onion
roughly chopped
Instructions
- Rinse and drain the quinoa, then combine it with vegetable broth in a pot and bring to a boil.
- Cover and reduce heat to low, simmering for 15 minutes until liquid is absorbed, then fluff with a fork.
- In a bowl, whisk together hummus, ghee, chili powder, garlic, ¼ teaspoon salt, and nutritional yeast until smooth.
- In a skillet, heat remaining ghee and cook onion and corn until golden brown, about 7 to 10 minutes.
- Transfer cooked vegetables to a bowl, add quinoa, lime juice and zest, and remaining salt, then toss to combine.
- Divide the mixture into bowls, top with the hummus mixture, and garnish with cilantro, green onion, and chili powder.
Nutrition Facts (estimated)
Servings
2 servings
Calories
583
Total fat
35g
Total carbohydrates
57g
Total protein
14g
Sodium
20mg
Cholesterol
76mg
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