Esquites Quinoa Salad with Avocado

Name: Esquites Quinoa Salad with Avocado
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 1 large avocado, diced; 2 Tbsps butter; 59 milliliters cilantro, chopped; 473 milliliters corn (about 3 ears); 59 milliliters cotija (or queso fresco or feta), crumbled; 1 clove garlic, chopped; 2 green onions, sliced; 1 jalapeno, optionally seeded and finely diced; 2 Tbsps lime juice ( - 1 lime); 3 Tbsps mayonnaise (or Greek Yogurt or oil); 237 milliliters quinoa; 4 servings salt, pepper and chili powder to taste; 414 milliliters water or broth

You can never have too many side dish recipes, so give Esquites Quinoa Salad with Avocado a try. Watching your figure? This gluten free and vegetarian recipe has 463 calories, 11g of protein, and 27g of fat per serving. This recipe serves 4. This recipe covers 20% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 30 minutes. If you have avocado, water, lime juice, and a few other ingredients on hand, you can make it.

Instructions

Bring the water and quinoa to a boil, reduce the heat and simmer, covered, until the quinoa is tender and has absorbed the water, about 15 minutes, remove from heat and let sit for 5 minutes, covered.Meanwhile, melt the butter in a heavy skillet over medium-high heat, add the corn, toss and let it sit cooking until charred, mix it up and let it char again, about 10-14 minutes.

Ingredients you will need

Butter