Mexican Corn Quinoa Salad

Last week, I had a Mexican themed dinner and made the most delicious corn quinoa salad! It was cheese-less, oil-less, but full of flavor, spunk, color, and taste. You must make it — even if you don’t like quinoa or corn, make it! (I served it along with a green salad, kale-chicken enchiladas, and salsa….yum!)


When I cook, I am a mess. But then I clean up. And hello tequila in the background. You must serve tequila when eating Mexican food.



  • * 1 cup red quinoa
  • * 4 ears of fresh corn, then cut from the cob
  • * 1/2 jalapeno, seeded and diced
  • * 3 green onions, sliced
  • * 1 cup of cilantro, chopped
  • * 2 limes, juiced
  • * 1 avocado
  • * salt and pepper




  • * Cook the quinoa according to the directions on the package.


Red quinoa adds some color.


  • * Cook the corn and then cut off the cob


Corn! More color!


  • * Once both are cooked, mix together in a large mixing bowl along with the jalapeno, green onions, and cilantro.


Red, yellow, green = colors of this salad, and colors of the Mexican flag (no coincidence).


  • * Then, in a blender (preferrably a Vitamix, obviously), place the meat of an avocado with the juice of two limes, and salt, pepper, and some water to make the mixture smooth. Blend!


Avocado with lime juice

The dressing, or avocado dip.


  • * Add the avocado dressing to the salad, and mix all together, and VOILA! Salad is ready!


Plop on top!

Beauty of a salad! And oh so good, too!


Enjoy this wonderful salad, and happy last week of September! My oh my, has it flown by….

Anika Yael Natori, aka, The Josie Girl

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