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Mexican Corn and Quinoa Salad (aka Esquites with Quinoa)


Mexican Corn and Quinoa Salad (aka Esquites with Quinoa) Recipe

Ingredients:
  • 1 cup cooked red or white quinoa
  • 3 cups corn (about 4 ears), cut from the cob
  • 1/2 jalapeno, seeded and finely diced
  • 2 green onions, sliced
  • 1 handful cilantro, chopped
  • 1 lime, juiced
  • 2 tablespoons cotija (or feta), crumbled
  • chili powder to taste
  • 1/2 cup shredded Monterey jack cheese
  • 1 avocado
  • salt and pepper to taste
  • InstructionsAdd the quinoa and raw corn to a large mixing bowl with the chopped jalapeo green onions, cilantro, half of the lime juice, cotija cheese and a dash of chili powder. Toss to combine.
Directions:
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