Mexican Corn & Quinoa Salad
by Experience Momentum Nutrition
Adapted from What’s Gaby Cooking
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1 cup quinoa
3+ cups raw corn (roughly 4-5 stalks), cut from the cob
1/2 jalapeño, seeded and finely diced
3 green onions, sliced
1 handful cilantro, chopped
Juice of 1 lime
2 T. cotija cheese (or feta)
1avocado, cut into cubes
1/2 cup shredded Monterey jack cheese
Salt & pepper to taste
Cook the quinoa according to package instructions.
Combine cooked quinoa, corn, jalapeño, green onions, cilantro, lime juice, cheese, and chili powder into a large mixing bowl. Toss to combine.
Top with shredded jack cheese and avocado. Season with salt and pepper as desired and serve.
RD Tip: This makes the perfect side dish at a summer BBQ or you could add a protein and serve it as a main at home!
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