I have spent way too much money on elote salad from my favorite lunch spot near the office over the years. So when I decided to start saving a little more and eating out a little less, this elote quinoa salad was the first thing I set out to recreate at home.
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And honestly? It turned out even better than I expected.
This one is creamy, corny, packed with good crunch, and just a little spicy from the jalapeno in the dressing. If you already love a good corn salad, you are going to be obsessed with this quinoa version. It also happens to be one of those rare recipes that tastes just as good on day four as it does on day one, which makes it perfect for weekday lunches.
Alex is not usually a salad guy. He is twelve, and if it does not involve pasta or something breaded, he tends to push it around his plate. But he actually asked for seconds of this one, which tells you everything you need to know.
Why You'll Like This Elote Quinoa Salad
Here is the thing about this salad. It is not boring, and it is not one of those sad desk lunches you eat because you have to.
- It comes together in about 35 minutes, start to finish
- The cilantro lime dressing does double duty as a marinade and a sauce
- It holds up beautifully in the fridge, so it is ideal for meal prep
- The mix of kale, cabbage, and quinoa means it has real texture in every bite
- Goat cheese adds a creamy, tangy finish that ties everything together
- It works as a full meal or a side dish for a summer cookout
Plus, it is naturally gluten free and easy to make dairy free if you leave off the goat cheese or swap in a plant based version.
What You Need For This Elote Quinoa Salad
For the salad:
- 1 cup dry white or tricolor quinoa
- 9 ounces shredded cabbage or coleslaw mix
- 5 ounces finely chopped curly kale, about 4 cups
- 4 ounces shredded carrots, about 1 cup
- 15 ounce can corn, drained, or 1 and a half cups frozen and thawed
- 1 pint cherry tomatoes, halved, about 1 and a half cups
- 5 ounces crumbled goat cheese
- ½ cup roughly chopped cilantro leaves
For the cilantro lime dressing:
- ½ cup roughly chopped cilantro leaves
- 1 small jalapeno pepper, seeded and diced
- ¼ cup apple cider vinegar
- 3 tablespoons olive oil
- Juice and zest of 1 lime
- 1 tablespoon pure maple syrup
- 1 teaspoon garlic powder
- ¾ teaspoon kosher salt, plus more to taste
- ½ teaspoon ground black pepper
A quick note on the goat cheese. If it is not your thing, feta works great too, or you can leave it out completely for a dairy free version. I have made it all three ways and my family honestly cannot agree on a favorite.
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Elote Quinoa Salad
- Total Time: 35 minutes
- Yield: 6 servings 1x
Description
A creamy, corny quinoa salad with just a little spice from jalapeno in the dressing, packed with kale, cabbage, and goat cheese for real texture in every bite.
Ingredients
- 1 cup dry white or tricolor quinoa
- 9 ounces shredded cabbage or coleslaw mix
- 5 ounces finely chopped curly kale, about 4 cups
- 4 ounces shredded carrots, about 1 cup
- 15 ounce can corn, drained, or 1 and a half cups frozen and thawed
- 1 pint cherry tomatoes, halved, about 1 and a half cups
- 5 ounces crumbled goat cheese
- ½ cup roughly chopped cilantro leaves
- ½ cup roughly chopped cilantro leaves, for the dressing
- 1 small jalapeno pepper, seeded and diced
- ¼ cup apple cider vinegar
- 3 tablespoons olive oil
- Juice and zest of 1 lime
- 1 tablespoon pure maple syrup
- 1 teaspoon garlic powder
- ¾ teaspoon kosher salt, plus more to taste
- ½ teaspoon ground black pepper
Instructions
- Rinse the quinoa well under cold water, then cook according to package directions, about 15 minutes. Fluff with a fork and let cool for 10 minutes.
- While the quinoa cooks, prep the cabbage, kale, carrots, corn, and cherry tomatoes. Massage the kale with clean hands for a minute or two to soften it.
- If using canned corn, drain well and pat dry with a paper towel.
- Add the cilantro, jalapeno, apple cider vinegar, olive oil, lime juice and zest, maple syrup, garlic powder, salt, and pepper to a blender. Blend until smooth, about 30 seconds.
- In a large bowl, combine the cooled quinoa, cabbage, kale, carrots, corn, and cherry tomatoes. Pour the dressing over top and toss well.
- Fold in the goat cheese and cilantro last so they do not get crushed.
- Refrigerate for at least 15 minutes before serving to let the flavors settle.
Notes
This salad is a meal prep dream and keeps in the fridge for up to five days. If prepping ahead, keep the dressing separate and toss it in right before eating. Serve cold or at room temperature; it is not meant to be reheated.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: No cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 410mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 11g
- Cholesterol: 15mg
How To Make This Elote Quinoa Salad
Cook the quinoa
Rinse your quinoa well under cold water first. This step matters more than you think, since it gets rid of the slightly bitter coating that raw quinoa naturally has.
Cook it according to the package directions, usually about 15 minutes in a pot with water or broth. Once it is done, fluff it with a fork and let it cool for about 10 minutes before adding it to the rest of the salad. Warm quinoa will wilt your kale faster than you want.
Prep your veggies
While the quinoa cooks, get your cabbage, kale, carrots, corn, and cherry tomatoes ready. I like to give the kale a good massage with clean hands for a minute or two. It softens the leaves and makes the salad much easier to eat.
If you are using canned corn, drain it well and pat it dry with a paper towel. This little step keeps your salad from getting watery.
Make the dressing
Add the cilantro, jalapeno, apple cider vinegar, olive oil, lime juice and zest, maple syrup, garlic powder, salt, and pepper to a blender or food processor. Blend until smooth, about 30 seconds.
Taste it before you move on. If you want more heat, leave a few jalapeno seeds in. If you want it milder, use less jalapeno or swap in half a bell pepper instead.
Toss everything together
In a large bowl, combine the cooled quinoa, cabbage, kale, carrots, corn, and cherry tomatoes. Pour the dressing over top and toss well, making sure every bit of kale and quinoa gets coated.
Fold in the goat cheese and cilantro last, so it does not get crushed while you are mixing.
Let it sit before serving
Give the salad at least 15 minutes in the fridge before you dig in. The flavors need a little time to settle in together, and honestly, this salad tastes even better after a few hours.
Storage And Meal Prep Tips
This salad is a meal prep dream. Store it in an airtight container in the fridge for up to five days, and the kale and cabbage will actually hold up better than lettuce would.
If you are prepping it for the week, I recommend keeping the dressing separate and tossing it in right before you eat, especially if you plan to make it ahead by more than a day or two. That said, I have also tossed it all together right away plenty of times and it has never let me down.
This one is not meant to be reheated. It is meant to be eaten cold or at room temperature, which honestly makes it even easier on busy weeknights.
A Few Tips And Variations
Have you ever bitten into a salad and thought, why does this taste kind of flat? Usually it just needs more acid or more salt. Taste as you go and adjust the lime juice or salt at the end if needed.
- Swap the corn for grilled corn cut off the cob if it is summer and your grill is already fired up
- Add shredded rotisserie chicken or black beans if you want more protein
- Not a fan of cilantro? Swap it for parsley in both the salad and the dressing
- Toss in a diced avocado right before serving for extra creaminess, similar to what you would get in a pico de gallo
- If you like a little crunch, a handful of tortilla strips on top works really well
One thing I would avoid is adding the avocado ahead of time if you are meal prepping, since it browns fast and nobody wants a mushy, brown salad staring back at them on day three.
Frequently Asked Questions
How long does elote quinoa salad last in the refrigerator?
Stored in an airtight container, this salad keeps well in the fridge for up to five days. The kale and cabbage hold their texture much better than a lettuce based salad would, which is part of why I love this one so much for the week ahead.
Can I make elote quinoa salad ahead of time for meal prep?
Yes, and honestly, that is the whole reason I started making it. I usually cook the quinoa and prep the veggies a day or two before I plan to eat it, then toss everything with the dressing right before serving if I am prepping for several days at once.
What can I substitute for goat cheese in this salad?
Feta cheese is a great swap and gives a similar tangy bite. If you want to keep things dairy free, you can leave the cheese out entirely, or try a plant based feta or goat cheese alternative.
Can I use frozen corn instead of canned corn?
Absolutely. Just thaw about one and a half cups of frozen corn and pat it dry before adding it in. Fresh corn cut off the cob works great too, especially in the summer.
Recipes You May Like
If this elote quinoa salad hit the spot, here are a few more I think you will love:
- This easy quinoa salad is a great base recipe if you want something simple to build on
- This cowboy caviar is another one loaded with fresh veggies and perfect for summer gatherings
- This feta watermelon salad is a refreshing, sweet option that is great for hot days
Final Thoughts
This elote quinoa salad has become one of our regular weeknight dinners and one of my go to lunches for the week ahead. It is simple, it uses real ingredients, and it tastes like something you would pay a lot more for somewhere else.
I hope this one becomes a favorite in your house too. Let me know how it turns out for you, and if you make any fun swaps, I would love to hear about them!
