Description
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.
Ingredients
Scale
For the Salad:
- 1 cup red or white quinoa, rinsed well
- 2 cups Vegan Street Corn Off The Cob (recipe below)
- 2 cups Chickpea Salad (recipe below)
- 1 avocado
- 1 lime, juiced (plus more to taste)
- 1/2 cup vegan jack cheese shreds (optional)
- salt and pepper, to taste
For the Vegan Street Corn Off the Cob:
- 2 ears fresh corn
- 2 tsp vegan butter (or vegetable broth)
- 1 cloves garlic, minced
- juice of 1/4 lime
- 1 Tbsp + 1 tsp vegan mayo
- 1/8 tsp sea salt
- dash chile powder
- 2 Tbsp cilantro, chopped
For the Chickpea Salad:
- 1 14.5-oz cans chickpeas, drained and rinsed
- 1 large red onion, finely minced
- 1 roma tomato, finely chopped
- 1/4 bunch flat-leaf parsley (about 1 cup), finely chopped
- 1 Tbsp red wine vinegar
- juice of 1/2 lemon
- 1 Tbsp olive oil (optional)
- salt and pepper, to taste
Instructions
For the Salad:
- Cook the quinoa: Make according to the package directions.
- Assemble the salad: In a large serving bowl, combine the quinoa, Vegan Street Corn Off The Cob and Chickpea Salad.
- Make the dressing: In a blender or a food processor, combine the flesh of the avocado and lime juice. Process and slowly stream in ¼ cup of water, 1 tablespoon at a time, as needed to smooth out the mixture to the consistency of mayonnaise.
- Dress the salad: Stir the avocado mixture into the salad and top with vegan cheese, if using. Season with salt and pepper, and more lime juice to taste.
For the Vegan Street Corn Off the Cob:
- Cut the corn: Slice the kernels off of the cobs.
- Cook the corn: In a large skillet over medium heat, melt the butter and add the corn and garlic. Saute for about 10 minutes until slightly charred.
- Season the corn: Remove from the heat and stir in the lime juice, vegan mayo, salt and chile powder. Stir well and garnish with the cilantro.
For the Chickpea Salad:
- Combine the ingredients: In a large bowl, combine the chickpeas, onion, tomatoes and parsley.
- Make the dressing: In a small bowl, whisk together the red wine vinegar, lemon juice, olive oil (if using), salt and pepper. Pour it over the chickpea mixture and stir well to combine.
Notes
Spoiler Alert: Street Corn & Quinoa Salad is best eaten when served, but will stay fresh in an air-tight container in the refrigerator for 3 to 4 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Latin
- Method: Stove
- Cuisine: Latin