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

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

• 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 package instructions.
2. In a large bowl, combine the cooked quinoa, corn, jalapeno, green onions, cilantro, half of the lime juice, crumbled queso anejo, and chili powder. Toss well.
3. Blend the avocado flesh with the remaining lime juice in a blender or food processor until smooth, adding water as needed for a creamy consistency.
4. Mix the avocado dressing into 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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