Elote Quinoa Salad

Ingredients

• Quinoa

  Uncooked

  1 cup or 170g

• Corn

  Sweet, yellow, raw

  3 cup or 435g

• Jalapeno peppers

  Raw

  1 pepper or 14g

• Onions

  Young green, tops only

  2 stalk or 24g

• Fresh cilantro

  Coriander leaves, raw

  4 tbsp or 4g

• Lime juice

  Raw

  1 lime yields or 44g

• Mexican cheese

  Queso anejo

  1 oz or 28g

• Chili powder

  Spices

  ½ tsp or 1g

• Monterey cheese

  Includes Pepper Jack

  2 oz or 57g

• Avocados

  Raw, All commercial varieties

  1 fruit or 201g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Cook the quinoa according to the package instructions.
2. In a large mixing bowl, combine the cooked quinoa, corn, jalapeno, green onions, cilantro, half of the lime juice, crumbled queso anejo, and chili powder to taste. Toss to combine.
3. Scoop the avocado flesh into a blender or food processor with the remaining lime juice. Blend until smooth, adding water as needed to achieve a mayonnaise-like consistency.
4. Mix the avocado dressing with the corn and quinoa mixture. Top with shredded Monterey Jack cheese.
5. Season with salt and pepper to taste, then serve.

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