Summer quinoa salad, mexican-style

Discover the vibrant flavors of a Mexican-inspired summer quinoa salad. Packed with fresh ingredients that burst with color and taste.

Ingredients:

• 1/2 tablespoon olive oil
• 3 ears fresh corn, kernels cut from cob
• 1/2 tablespoon chipotle powder (or another smoky chili powder)
• 1 ripe avocado
• 1/2 cup fresh cilantro, divided
• 1/4 cup sliced green onions, divided
• 1 serrano pepper, seeded and minced
• juice of 2 limes, divided
• 2 cups cooked quinoa (from 1/2 cup uncooked)
• 1 cup cherry tomatoes, halved
• salt and pepper, to taste

Instructions:

1. Heat up the olive oil in a spacious frying pan until it glistens. Put in the corn kernels and cook over medium-high heat for about 3 minutes, allowing them to become slightly browned (avoid moving or stirring them). Once one side is nicely charred, mix the kernels around and let another side cook without disturbance for 2-3 minutes, repeating this process until all sides are evenly charred. Sprinkle with the chipotle or chili powder, then put aside to cool down.
2. Create a simple guacamole in a generous bowl: squish the avocado, along with half of the cilantro, half of the green onions, serrano pepper, and the juice from one lime.
3. Mix in the cooled corn, quinoa, and cherry tomatoes into the guacamole. Blend in the remaining cilantro, green onions, and lime juice, then season with salt and pepper, according to your preference. Can be served at room temperature or chilled.

Summary:

• Calories: 1192 kcal
• Fat: 49 g
• Protein: 34 g
• Carbs: 181 g
• Potassium: 3246 mg
• Magnesium: 456 mg