Dear Dusty,The pleasure is all mine  
Dusty CallahanDelicious Eggplant Appetizer 5 days ago
Please continue to send easy & tasty recipes… Than...
Thank you, Rita! I'm glad to know you enjoy the re...
Trust me, Carol, you'll love them! :)
Rita LeannaApple Pie Cookies 12 days ago
thank you so much for all your recipes     I love ...
CarolStuffed Baked Paccheri 20 days ago
have to try some of these recipes!
Blossom LadyFried Corn 1 month ago
Thank you, Rita!
Rita LeannaFried Corn 1 month ago
I love your recipes   
Dear Jacqui, so glad that you loved the Mango Chic...
JacquiMango Chicken Curry 1 month ago
I chanced across your Mango chicken curry recipe a...

Elote Style Quinoa Salad

Blossom Lady
Jun 02, 2022 09:24 AM
Elote Style Quinoa Salad

Elote Quinoa Salad made with velvety peppers confit, juicy sweet corn, homemade dressing, cotija cheese, lime, and spices. Perfect for summer and so, so good! Alright, let’s get this summer star ready. Quinoa and prep. Use your fave method to cook quinoa and get your sweet corn shaved from the cobs.

Pepper confit. Drizzle a generous amount of olive oil in a skillet and add the pepper rings. Cook, stirring occasionally, for about 20 minutes or until very soft and roasty-looking. For a flavor bonus, you can squeeze a little lime juice in the pan to lift all the browned bits off the bottom of the pan when you’re done! Homemade dressing! You’ll whisk all the ingredients up and then taste and adjust as necessary. It might taste super salty and that’s okay! It’s going on a bunch of raw, unseasoned ingredients so you’re going to want it to have lots of flavor. Toss and serve. Throw everything in a bowl (or okay fine, arrange nicely if you are a star) just before serving. Drizzle with all that beautiful creamy dressing. Yum! That’s it! Pretty easy peasy. Then you can continue to doll it up as you like.



  • 1 cup Simple Nature Organic Quinoa, uncooked
  • 5 ears sweet corn, cut off the cob
  • 1 can Simply Nature Organic Black Beans, rinsed
  • 1 package mini sweet peppers, sliced into small rings (about 2–3 cups)
  • olive oil for cooking
  • 1 cup chopped fresh cilantro


  • 1/3 cup Burman’s Mayonnaise
  • 1/4 cup buttermilk
  • 1 clove garlic, grated
  • 1 teaspoon Stonemill Chili Powder
  • 1/2 to 1 teaspoon salt
  • juice and zest of two limes
  • Pueblo Lindo Grated Cotija Cheese for topping
Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Add to bookmarks
Assign tags
No comments