Dairy-Free Mexican Street Corn Quinoa Salad
This Dairy-Free Mexican Street Corn Quinoa Salad is a vibrant and nutritious twist on a classic favorite. Bursting with bold flavors from smoked paprika, lime, and fresh herbs, this salad is perfect for summer picnics, barbecues, or as a light meal. The quinoa serves as a hearty base, providing protein and fiber, while the dairy-free feta cheese adds a creamy touch without any dairy. Easy to prepare in just 30 minutes, it’s an ideal option for gatherings or meal prep during busy weeks. Enjoy it as a standalone dish or pair it with grilled chicken or beef for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Salad
- Method: Sautéing
- Cuisine: Mexican
Ingredients
Scale
- 1 cup quinoa
- 2 cups water
- 2 cans corn (15 oz each) or fresh/frozen corn
- ⅓ cup red onion
- 1 cup dairy-free feta cheese
- 1–2 tablespoons olive oil
- ¼ cup fresh cilantro, minced, a few leaves left for garnish
- ¼ cup vegan mayonnaise
- ½ tablespoon apple cider vinegar
- 2 tablespoons lime juice
- ½ teaspoon cumin
- 1 teaspoon smoked paprika
- ¼ teaspoon kosher salt
- ¼ teaspoon cayenne pepper
Instructions
- Cook quinoa in boiling water according to package directions (about 15 minutes).
- Sauté corn in olive oil over medium-high heat until slightly charred (7-10 minutes).
- Mix dressing ingredients: vegan mayo, apple cider vinegar, lime juice, cumin, smoked paprika, salt, and cayenne.
- Combine cooked quinoa and sautéed corn in a bowl; stir in diced red onion and half of the feta.
- Pour dressing over the salad and mix well. Let cool before adding remaining feta and cilantro.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 250
- Sugar: 4g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg