Salad Quinoa Gaya Elote
Elote Quinoa Salad made with velvety peppers confit, juicy sweet corn, homemade dressing, cotija cheese, lime, and spices. Perfect for summer and so, so good!
Foto: Pinch of Yum — Lindsay OstromBahan-bahan
- 1 cup Simple Nature Organic Quinoa, uncooked
- 5 ears sweet corn, cut off the cob
- 1 can Simply Nature Organic Black Beans, rinsed
- 1 package mini sweet peppers, sliced into small rings (about 2-3 cups)
- olive oil for cooking
- 1 lime
- 1 cup chopped fresh cilantro
- 1/3 cup Burman’s Mayonnaise
- 1/4 cup buttermilk
- 1 clove garlic, grated
- 1 teaspoon Stonemill Chili Powder
- 1/2 to 1 teaspoon salt
- juice and zest of two limes
- 1/4 cup Pueblo Lindo Grated Cotija Cheese
Langkah-langkah
Cook quinoa and prep ingredients.
Drizzle a generous amount of olive oil in a skillet and add the pepper rings. Cook over medium heat, stirring occasionally, for about 20 minutes or until very soft and roasty-looking. Squeeze a little lime juice in the pan to lift all the browned bits off the bottom of the pan when you’re done! More flavor!
Whisk up the dressing ingredients. Taste and adjust. It’s okay if it’s super salty – it’s going on a bunch of raw, unseasoned ingredients so we want it to have lots of flavor!
Toss ingredients or arrange in a bowl just before serving (quinoa, corn, beans, peppers, cilantro, and topped with dressing and cheese). Serve with grilled chicken, dip with chips, or on its own as a meal!
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