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Mexican Corn and Quinoa Salad (aka Esquites with Quinoa)

What's Gaby Cooking
  • minutes
  • Serves 4 to 6

INGREDIENTS

1 cup

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 tbsp

cotija (or feta), crumbled

chili powder

1/2 cup

shredded Monterey jack cheese

1

avocado

salt and pepper

1 person Recommend This Recipe