Ingredients:

  • 1 cup (185g) White or Tri-color Quinoa, rinsed thoroughly
  • 1.5 cups (355ml) Vegetable broth
  • 1/2 tsp (3g) Sea salt
  • 3 cups (450g) Corn kernels, fresh or thawed frozen
  • 1 tbsp (15ml) Neutral oil
  • 1 large Red bell pepper, finely diced
  • 1/2 small Red onion, finely minced
  • 1 Jalapeño, seeded and minced
  • 1/2 cup (15g) Fresh cilantro, chopped
  • 1/4 cup (60g) Plain Greek yogurt
  • 2 tbsp (30ml) Light mayonnaise
  • Juice of 2 medium limes
  • 1 tsp (2g) Smoked paprika
  • 1/2 tsp (1g) Ancho chili powder
  • 1 clove Garlic, grated into a paste
  • 1/2 cup (60g) Cotija cheese, crumbled
  • 1 ripe Avocado, diced

Instructions:

  1. In a medium saucepan, add the rinsed quinoa and toast over medium heat for 2-3 minutes until fragrant and nutty.
  2. Add the vegetable broth and sea salt to the saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, for 5 minutes before fluffing with a fork.
  3. Heat neutral oil in a large cast-iron skillet over high heat. Add corn kernels and spread in an even layer. Cook undisturbed for 3 minutes until deeply charred, then stir and cook for another 3 minutes.
  4. In a small bowl, whisk together the Greek yogurt, light mayonnaise, lime juice, smoked paprika, ancho chili powder, and grated garlic to create the crema dressing.
  5. In a large mixing bowl, combine the fluffed quinoa, charred corn, diced red bell pepper, minced red onion, jalapeño, and chopped cilantro.
  6. Pour the dressing over the salad ingredients and toss thoroughly to ensure even coating.
  7. Gently fold in the crumbled Cotija cheese and diced avocado immediately before serving to maintain texture.