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)

  • Chili powder

  • 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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