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Mexican Elote Grain Salad
4 Serving Plantry

Mexican Elote Grain Salad

Tags: Gluten-Free, Soy-Free, Nut-Free
SERVINGS
4
PREP & COOK TIME
25 min
CALORIES
FAT
g
CARBOHYDRATES
g
PROTEIN
g


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INGREDIENTS

  1. 1 cup red quinoa
  2. 1 lime
  3. 2 ears sweet corn
  4. 1 oz fresh cilantro
  5. 1 red bell pepper
  6. 8 oz cherry tomatoes
  7. 2 tbsp olive oil
  8. Salt and pepper
Allergens: N/A
Tools: Small saucepan
SERVINGS
4
PREP & COOK TIME
25 min
CALORIES
FAT
g
CARBOHYDRATES
g
PROTEIN
g


Get Recipes Delivered

INSTRUCTIONS

1
Cook the quinoa

Add the red quinoa, 1½ cups water, and a pinch of salt to a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until all of the water is absorbed and grains are tender, about 12 to 15 minutes.

2
Prepare the vegetables

Halve the lime. Peel the husks from the corn and cut the kernels away from the cob. Chop the cilantro. Trim, deseed, and chop the bell pepper. Halve the cherry tomatoes.

3
Serve

Add the cooked quinoa to a large bowl and toss to cool. Add the corn kernels, chopped bell pepper, cherry tomatoes, juice from the lime, 2 tbsp olive oil, ¼ tsp salt and a pinch of pepper. Top with chopped cilantro. Enjoy!

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