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Charred Corn & Avocado Quinoa Salad

Maria G. Brooks
A colorful and nutritious salad with smoky grilled corn, roasted poblano peppers, creamy avocado, and fluffy quinoa, tossed in a zesty cilantro-lime dressing.
High in plant-based protein and fiber, low in saturated fat, and perfect for easy weeknight meals or meal prep.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Main Dish, Salad, Side Dish
Cuisine Gluten-Free, Healthy, Mexican
Servings 8

Equipment

  • 1 Medium Saucepan
  • 1 strainer
  • 1 grill pan or outdoor grill
  • 1 Knife
  • 1 Cutting board
  • 1 Small bowl
  • 1 large mixing bowl
  • 1 Whisk

Ingredients
  

For the Salad:

  • 2 cups water
  • 1 cup quinoa
  • Pinch of salt
  • 2 ears sweet corn
  • 2 poblano peppers
  • 1/2 cup chopped cilantro
  • 1/2 cup cotija cheese
  • 2 avocados chopped

For the Dressing:

  • 1/3 cup olive oil
  • Juice of 2 limes
  • 2 cloves garlic minced
  • 1 tablespoon chopped cilantro
  • 1 teaspoon honey
  • 1/4 teaspoon ground cumin
  • Salt and black pepper to taste

Instructions
 

  • Rinse and Prepare Quinoa: Place the quinoa in a fine-mesh strainer and rinse it thoroughly under cold running water.
    This step removes the natural coating called saponin, which can taste bitter.
    After rinsing, drain well. Transfer the quinoa to a medium saucepan and add 2 cups of water along with a pinch of salt.
    Bring the mixture to a rolling boil over medium-high heat, then reduce the heat to low and cover the saucepan with a tight-fitting lid.
    Let the quinoa simmer gently for about 15 minutes, or until all the water is absorbed and the grains are tender.
    Once done, remove the saucepan from heat and allow it to sit, still covered, for 5 minutes.
    Then, remove the lid and fluff the quinoa with a fork to separate the grains.
    Transfer the cooked quinoa to a large mixing bowl and set aside to cool to room temperature.
  • Grill the Corn to Perfection: While the quinoa is cooking, prepare the corn.
    Preheat an outdoor grill or indoor grill pan over medium-high heat. Husk the corn and remove all silk strands.
    Place the corn directly on the grill and cook, turning occasionally, until the kernels are lightly charred and smoky, which should take about 8–10 minutes.
    The goal is to develop a golden-brown color with some blackened spots for maximum flavor, without burning the corn.
    Once charred, remove the corn from the grill and allow it to cool slightly.
    Using a sharp knife, carefully slice the kernels off the cob and transfer them to the bowl with the quinoa.
  • Char and Peel the Poblano Peppers: Next, char the poblano peppers.
    Place the peppers directly over a gas flame, on the grill, or under a preheated broiler.
    Turn them frequently using tongs to ensure the skin blackens and blisters evenly on all sides, about 10 minutes total.
    Once the peppers are fully charred, transfer them to a small paper bag or sealable plastic bag and let them steam for 10 minutes.
    This steaming step loosens the skin, making it easier to remove.
    Carefully peel off the blackened skin, remove the seeds, and chop the peppers into bite-sized pieces.
    Add them to the bowl with the quinoa and corn.
  • Chop and Add Fresh Ingredients: Chop the cilantro finely and dice the avocados into medium-sized cubes.
    Add both the cilantro and avocado to the bowl along with the crumbled cotija cheese.
    Gently fold all the ingredients together to combine evenly, taking care not to mash the avocado.
    This ensures the salad maintains a light, fluffy texture with distinct flavors in every bite.
  • Prepare the Cilantro-Lime Dressing: In a small mixing bowl, combine 1/3 cup of olive oil, the juice of 2 fresh limes, minced garlic, 1 tablespoon chopped cilantro, 1 teaspoon honey, 1/4 teaspoon ground cumin, and a pinch of salt and black pepper.
    Whisk vigorously until the dressing emulsifies and becomes slightly thickened.
    Taste and adjust seasoning, adding more salt, pepper, or honey as desired to balance tanginess and sweetness.
  • Dress the Salad: Pour the dressing evenly over the prepared quinoa mixture.
    Using a large spoon or spatula, gently toss the salad to coat all ingredients thoroughly.
    Make sure the dressing is evenly distributed without mashing the delicate avocado.
    Taste the salad and make final adjustments, adding additional salt, pepper, or lime juice if needed to brighten the flavors.
  • Serve or Store: This salad can be enjoyed immediately at room temperature, chilled in the refrigerator, or packed for meal prep.
    For best flavor, allow it to rest for 10–15 minutes so the dressing can fully soak into the quinoa and vegetables.
    If storing, transfer the salad to an airtight container and refrigerate for up to 2 days.
    Before serving, gently toss again to redistribute any dressing that may have settled.

Notes

  • Rinse quinoa thoroughly before cooking to remove the natural bitterness of saponin.
  • Char the corn and poblano peppers evenly for maximum smoky flavor.
  • Let the poblano peppers steam after charring to make peeling easier.
  • Use ripe, firm avocados to prevent them from turning mushy when mixed.
  • This salad can be enjoyed at room temperature or chilled for a refreshing twist.
  • Dressing can be made ahead of time and stored in the fridge for up to 3 days.
  • Adjust seasoning gradually, especially salt and lime juice, to balance flavors.
  • Ideal for meal prep, but best consumed within 2 days for freshness.
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