Elote Style Quinoa Salad
Elote Quinoa Salad made with velvety peppers confit, juicy sweet corn, homemade dressing, cotija cheese, lime, and spices. Perfect for summer and so, so good!
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 1 cup Simple Nature Organic Quinoa uncooked
- 5 ears sweet corn cut off the cob
- 1 can Simply Nature Organic Black Beans rinsed
- 1 package mini sweet peppers sliced into rings (2–3 cups)
- Olive oil for cooking
- 1 lime
- 1 cup chopped fresh cilantro
- ⅓ cup Burman’s Mayonnaise
- ¼ cup buttermilk
- 1 clove garlic grated
- 1 teaspoon Stonemill Chili Powder
- ½ to 1 teaspoon salt
- Juice and zest of two limes
- ¼ cup Pueblo Lindo Grated Cotija Cheese
Instructions
Instructions
- Rinse the quinoa to remove bitterness. Cook in pressure cooker using 1 ½ cups water, set to high pressure for 1 minute, and let it naturally release for 12 minutes.
- Heat olive oil in a skillet over medium heat. Sauté the corn for 5 to 7 minutes until charred.
- In a large mixing bowl, combine cooked quinoa, charred corn, rinsed black beans, and sliced mini sweet peppers.
- Whisk together mayonnaise, buttermilk, lime juice, grated garlic, and chili powder to make the dressing.
- Pour dressing over the salad mixture and toss well.
- Season with salt and additional chili powder if desired. Sprinkle with fresh cilantro.
- Top with grated Cotija cheese and serve chilled or at room temperature.
Notes
Serve with grilled chicken, chips, or on its own. Store leftovers in an airtight container for up to 3 days. Do not freeze.