Chili-Lime Quinoa Salad with Roasted Corn and Avocado

📜 Intro:

This Chili-Lime Quinoa Salad brings heat, zest, and texture together in a colorful, refreshing dish. It’s packed with protein-rich quinoa, sweet roasted corn, creamy avocado, and a chili-lime vinaigrette that ties it all together with a zing. Perfect for meal prep, backyard BBQs, or a light lunch that actually satisfies.

🍽️ Icons + Info Layout:

• 🕒 Prep Time: 15 mins
• 🔥 Cook Time: 20 mins
• 🍴 Servings: 4
• 🌱 Diet: Vegan, Gluten-Free
• 🧑‍🍳 Difficulty: Easy
• 🌍 Cuisine: Mexican-Inspired
• 🥗 Course: Salad / Main / Side

📝 Ingredients:

For the Salad:

• 🌾 1 cup uncooked quinoa (or 3 cups cooked)
• 🌽 1 cup roasted corn kernels (fresh or frozen)
• 🥑 1 ripe avocado, diced
• 🍅 1/2 cup cherry tomatoes, halved
• 🧅 1/4 cup red onion, finely diced
• 🌿 1/4 cup fresh cilantro, chopped
• 🥒 Optional: 1/2 cup diced cucumber or bell pepper

For the Chili-Lime Dressing:

• 🍈 Juice of 2 limes
• 🌶️ 1/2 tsp chili powder
• 🧄 1 garlic clove, grated
• 🧂 1/2 tsp salt
• 🍯 1 tsp maple syrup or agave
• 🫒 2 tbsp olive oil

👨‍🍳 Instructions (Long & Detailed):

1. Cook the quinoa:
   Rinse quinoa under cold water. Cook in a saucepan with 2 cups water. Bring to boil, then simmer covered for 15 minutes or until fluffy. Let cool completely.
2. Roast the corn:
   Toss corn kernels in a bit of olive oil, spread on a baking sheet, and roast at 425°F (220°C) for 15–20 minutes until golden and slightly charred. Let cool.
3. Make the dressing:
   In a small bowl, whisk together lime juice, chili powder, garlic, salt, syrup, and olive oil until emulsified.
4. Assemble the salad:
   In a large bowl, combine cooled quinoa, roasted corn, avocado, cherry tomatoes, onion, cilantro, and optional veggies.
5. Dress & toss:
   Pour the chili-lime dressing over the salad and toss gently to combine. Taste and adjust seasoning if needed.
6. Serve or chill:
   Serve immediately or refrigerate for 30 minutes to let the flavors meld. Great served cold or at room temperature.