Savor the flavors in this Street Corn & Quinoa Salad — a flavor explosion in every bite. Perfect for a hot summer day, it’s light, nutritious, and oh-so-delicious.

This recipe was born out of my love for street food and a desire to bring those bold, exciting flavors into a healthy, everyday meal. One summer afternoon, while wandering through my local farmer’s market, I was captivated by the aroma and vibrant presentation of street corn. That experience inspired me to recreate those flavors at home, and what better way to do it than combining it with protein-packed quinoa and a creamy avocado dressing?

Summer calls for fresh, light, and nutritious meals that are easy to prepare and even easier to enjoy. This Street Corn & Quinoa Salad checks all those boxes. It’s perfect for picnics, barbecues, or a quick lunch on a sunny day. Plus, it’s packed with plant-based goodness, making it a satisfying option for vegans and non-vegans alike.

Why You'll Love This Recipe

This salad isn’t just a meal; it’s a celebration of summer flavors and healthy eating. I love my layers of flavor and this Street Corn & Quinoa Salad is bursting with them! From the sweet and smoky taste of the Vegan Street Corn Off The Cob and the nutty undertones of perfectly cooked quinoa, to the refreshing zing of lime in the creamy avocado dressing, you’ve got a dish that’s bursting with flavor in every bite.

Not only is this salad delicious, but it’s also incredibly nutritious. Quinoa is a superfood, rich in protein, fiber, and essential amino acids, making it a fantastic base for any meal. The addition of chickpeas enhances the protein and fiber content even further, ensuring you stay full and satisfied. Avocado brings a wealth of healthy fats, vitamins, and minerals, while lime juice adds a dose of vitamin C and a burst of citrus freshness. Together, these ingredients create a balanced, nutrient-dense dish that’s as good for your body as it is for your taste buds.

One of the best things about this Street Corn & Quinoa Salad is how easy it is to prepare. With basic ingredients and straightforward cooking techniques, you can whip up this salad in no time. Simply cook the quinoa, mix in the pre-prepared Vegan Street Corn Off The Cob and Chickpea Salad, and blend the avocado dressing. Stir everything together, and you’re done! You can even prep several of the components ahead of time. Whether you’re a kitchen novice or a seasoned cook, this recipe is foolproof and delivers maximum flavor with minimal effort. Perfect for those busy summer days when you want something quick, healthy, and delicious.

What You Need To Make Street Corn & Quinoa Salad

Here’s everything you need to create this vibrant and delicious dish:

Quinoa: Quinoa is the perfect base for this salad, providing a nutty flavor and a fluffy texture that pairs wonderfully with the other ingredients.

Vegan Street Corn Off The Cob: This recipe component adds a smoky, sweet, and slightly spicy kick to your salad. It’s a must-have! Prep it ahead so you can toss this dish together in less time.

Chickpea Salad: This chunky, flavorful mix adds protein and a delightful crunch. Prep this ahead too to streamline the recipe.

Avocado: It’s the key to the creamy dressing that ties everything together.

Lime: Fresh lime juice brightens up the flavors.

Vegan Jack Cheese Shreds (optional): If you’re looking for an extra layer of creamy, cheesy goodness, vegan jack cheese shreds are a go-to topping.

How to Make Street Corn & Quinoa Salad

1. Cook the Quinoa: Follow the package directions for cooking 1 cup of quinoa. This usually means giving it a good rinse to get rid of any bitterness, then combining it with water (typically a 1:2 quinoa to water ratio). Bring it to a boil, reduce the heat, and let it simmer until all the water is absorbed and the quinoa is tender. Once it’s done, let it cool slightly. This will make it easier to mix with the other ingredients without getting mushy.

2. Make the Vegan Street Corn Off the Cob: Prep in advance, if possible, and store until ready to assemble the salad.

3. Make the Chickpea Salad: Prep in advance, if possible, and store until ready to assemble the salad.

4. Assemble the Salad: In a large serving bowl, combine the cooked quinoa with theVegan Street Corn Off The Cob and Chickpea Salad. This colorful combination not only looks amazing but also packs a punch of flavors and textures.

5. Make the Avocado Dressing: Scoop the flesh of the avocado into a blender or food processor. Add the lime juice and blend until smooth. This avocado dressing is the secret sauce that brings everything together with its rich, velvety texture.

6. Dress and Season the Salad: Pour the avocado dressing over the salad and stir everything together until well combined. Add salt and pepper to taste, and don’t be shy about adding more lime juice if you love that zesty kick. If you’re feeling a bit extra, sprinkle the vegan jack cheese shreds on top. Give everything one last gentle toss, and voila – your Street Corn & Quinoa Salad is ready to serve!

Meal Prep & Recipe Tips

Make-Ahead: Prepare the salad in advance and store it in an airtight container in the refrigerator for 3 to 4 days.
To Serve: Serve the salad chilled or at room temperature, making it perfect for picnics, potlucks, or weekday lunches.
Tips for Non-Vegans:
- Add grilled chicken or shrimp to the salad for extra protein.
- Cheese Substitution: If non-vegans prefer dairy cheese, they can use their favorite shredded cheese instead of vegan jack cheese.

Ways to Serve Street Corn & Quinoa Salad

There are so many ways to enjoy this salad:

1. As a Main Dish

Enjoy the Street Corn & Quinoa Salad as a satisfying and nutritious main course. It’s packed with protein, fiber, and healthy fats, making it a complete meal on its own. Serve it with a side of warm, crusty bread to soak up any extra dressing.

2. In a Wrap or Pita

Transform this salad into a portable meal by stuffing it into a whole-grain wrap or pita bread. Add some extra greens like spinach or arugula, and a drizzle of hot sauce or your favorite dressing for an extra kick. It’s perfect for a quick lunch or an on-the-go meal.

3. As a Side Dish

Pair the Street Corn & Quinoa Salad with grilled vegetables or plant-based protein like tofu, tempeh, or veggie burgers. It complements smoky and savory flavors beautifully, making it a great side for your summer barbecues or family dinners.

4. Topped with Extras

Customize your salad with additional toppings for extra flavor and texture. Some great options include:

Sliced radishes for a peppery crunch.
Cherry tomatoes for added sweetness and juiciness.
Pickled red onions for a tangy twist.
Pumpkin seeds or sunflower seeds for a nutty crunch.

5. As a Taco Filling

Use this salad as a vibrant and flavorful filling for tacos. Simply spoon the salad into warm corn tortillas and top with a dollop of vegan sour cream or guacamole. Add a sprinkle of fresh cilantro and a squeeze of lime juice for the perfect finishing touch.

6. On a Bed of Greens

For a lighter option, serve the Street Corn & Quinoa Salad over a bed of mixed greens or baby spinach. This adds an extra layer of freshness and a satisfying crunch. Drizzle with a little extra lime juice or a light vinaigrette to tie everything together.

7. In a Mason Jar

Make your salad portable and meal-prep friendly by layering it in a mason jar. Start with the avocado dressing at the bottom, followed by the quinoa, Vegan Street Corn Off The Cob, Chickpea Salad, and any extra toppings you like. When you’re ready to eat, just shake the jar to mix everything together and enjoy!

FAQs

Can I use regular corn instead of the homemade Vegan Street Corn Off the Cob recipe?

While street corn adds a unique flavor, you can substitute regular corn kernels if you prefer not to make the homemade recipe. Consider adding a sprinkle of chili powder for added heat.

Can I omit the vegan cheese?

Absolutely! The salad is delicious even without vegan cheese. Feel free to customize the toppings according to your preference.

Can I make this salad ahead of time?

Yes, you can! To make this salad in advance, prepare all the components separately (cook the quinoa, make the Vegan Street Corn Off The Cob, and Chickpea Salad), and store them in the fridge. When you're ready to serve, simply combine everything and add the avocado dressing. This way, your salad will taste fresh and vibrant.

Can I use a different type of grain instead of quinoa?

Absolutely! While quinoa adds a nice nutty flavor and fluffy texture, you can substitute it with other grains like farro, bulgur, or couscous. Just follow the cooking instructions for the grain you choose, and let it cool slightly before combining with the other ingredients.

How long will the Street Corn & Quinoa Salad stay fresh?

This salad is best enjoyed fresh, but it will stay delicious in an airtight container in the refrigerator for 3 to 4 days. If you plan to store it, consider keeping the avocado dressing separate and mixing it in just before serving to maintain the freshest taste and texture.

Street Corn & Quinoa Salad

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