Mexican Street Corn Quinoa Salad

Ingredients

1/2 cup quinoa, uncooked

3/4 cup water

1-2 tablespoons olive oil

2 cups corn (frozen, canned, or fresh)

1/3 cup red onion, diced

1 cup dairy-free feta cheese (or other non-dairy cheese, like Parmesan)

1/4 cup fresh cilantro minced, a few leaves left for garnish

The Dressing

1/4 cup mavonnaise

1/2 tablespoon apple cider vinegar

2 tablespoons lime juice, more for garnishing if desired

1/2 teaspoon cumin

1 teaspoon smoked paprika

1/4 Teaspoon kosher salt

1/4 teaspoon cayenne pepper

Directions

Boil 3/4 cup of water in a small saucepan and cook 1/2 cup of quinoa according to package directions, about 15 minutes until all the water is absorbed.

While the quinoa is cooking, heat the olive oil in a large skillet medium high heat. Add the corn and saute until slightly charred, approximately 7-10 minutes. Transfer the corn to large bowl. Next, add the red onion, cilantro, and 1 cup of the cooked quinoa to the bowl. Mix to combine.

In a seperate small bowl, add all dressing ingredients and whisk/stir until smooth. Pour the dressing into the bowl with the corn, toss to mix well.

Add 1/2 of the dairy-free feta (or other dairy-free cheese of choice), mix. Let the salad cool for at least 10-15 minutes and then add the remaining half of the cheese and mix.

Garnish with more fresh cilantro and feta and serve! You may make this salad a few hours ahead of time, just be sure to cover and chill until you're ready to serve.