Happy Wednesday friends! I made this (easy) Roasted Corn & Mango Quinoa Salad last week and it’s theee perfect salad to any dish you’re cooking up for dinner this summer! Or grilling! I’m grilling cause it’s too dang hot to have our oven on (no a/c)! Unless it’s for brownies. On Sundays. Yeah, that’s the time my oven is ever on.
Wow. I digress.
Back to this quinoa salad. I actually tried a similar salad at one of my fav restaurants and just had to try and recreate it. I think I did pretty good.
It’s loaded with all the good toppings- corn, mango, avocado, jicama, onion. And made with the easiest dressing. If you want, there’s the option to give it a little kick with some cayenne pepper too… you know, if you’re feelin’ that! Grill up some chicken or steaks, toss this salad together and dinner is served!
Okay…running to the store now so I can make it again. ASAP.
Roasted Corn & Mango Quinoa Salad
1 cup uncooked quinoa, rinsed
2 cups chicken broth
1 cup corn, cooled (I used the trader joe's bag of frozen roasted corn, sauted then cooled)
1 cup diced mango
1 avocado, diced
2 green onions, diced
1/2 cup diced jicama
1/3 cup chopped cilantro
2 1/2 tbs avocado oil
1 tbsp rice wine vinegar
2 limes, juiced
1/2 tsp cumin
1/2 tsp garlic
pinch of salt and pepper
1/4 tsp garlic
pinch of cayenne (optional for some kick)
- Rinse quinoa using a mesh strainer. Bring the chicken broth to a boil in a pot over medium heat. Add quinoa, reduce heat to low, cover and let simmer for 15 minutes. Remove and place in the fridge.
- Quickly "roast" the corn by sautéing it in a saucepan over medium heat until heated (can use 2-3 ears of grilled corn too)
- Once the quinoa is chilled add the roasted corn, mango, avocado, green onion, jicama, and cilantro to it.
- Whisk everything for the dressing together in a separate bowl. Pour over the quinoa and gently stir to combine.
- Chill before serving
Quick prep shortcuts:
Buy the frozen bag of roasted corn, fresh sliced mangos, and jicama from Trader Joe's!