Salad #33 - Mexican Street Corn Inspired Quinoa and Corn Salad
- 2 cups cooked red or white quinoa
- 2 ears grilled corn cut from the cob (or you could just use frozen kernel corn or roast the corn in the oven)
- squirt of sriracha sauce (or other hot sauce)
- 1 lime, juiced (optional)
- 1-2 tablespoons feta cheese, crumbled (optional)
- chili powder to taste
- 1 TBSP of mayo
- drizzle of olive oil
- salt and pepper to taste
- 1 handful cilantro, chopped (optional)
- Mix up the mayo, olive oil, chili powder, salt and pepper (and lime if using).
- Mix the dressing with the quinoa, corn, a squirt of sriracha sauce (and the feta and cilantro if using).
- Adjust the heat as you like with the chili powder and sriracha sauce.
- Best served at room temperature, but generally just delicious.
Recipe by Talking in ALL CAPS at https://talkinginallcaps.com/2013/09/salad-31-mexican-street-corn-inspired-quinoa-and-corn-salad.html
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