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Charred Corn and Avocado Quinoa Salad

Quinoa Salad with charred corn, avocado, poblano peppers, cotija cheese, and a simple cilantro lime dressing. This gluten-free salad is a summer favorite!


For the Salad:

  • 2 cups water
  • 1 cup red quinoa
  • Pinch of salt
  • 2 ears grilled sweet corn kernels removed from cob
  • 2 roasted poblano peppers diced
  • 1/3 cup chopped cilantro
  • 1/3 cup cotija cheese
  • 2 avocados chopped, pit and skin removed

For the dressing:

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


  • Using a strainer, rinse the quinoa under cold water. Add quinoa, water, and salt to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork. Let quinoa cool to room temperature.
  • In a large bowl, combine quinoa, sweet corn, poblano peppers, cilantro, cotija cheese, and avocados.
  • To make the dressing, whisk together olive oil, lime juice, garlic, cumin, cilantro, salt, and pepper in a small bowl. Pour dressing over the salad and stir until mixed well. Taste salad and season with salt and pepper, if desired. Serve immediately or chilled.
  • Note-Place the corn and poblano peppers on a hot grill until they are black and charred. Remove the black skin on the peppers, and dice. If you can't find red quinoa you can use regular quinoa. Cotija cheese is a Mexican cheese and you can find it at most markets. If you can't find it, feta is a good substitution. This salad will keep in the refrigerator for up to 2 days.