Memory Morsels:

Foods rich in vitamin E, like avocado, which is also high in vitamin C, are associated with a lower risk of developing Alzheimer’s.

Esquites Quinoa Salad with Avocado

Esquites Quinoa Salad with Avocado Prep time: 10 mins Cook time: 20 mins Serves: 4


  • 1 cup - quinoa
  • 1 3/4 cups - water or broth
  • 2 - tablespoons butter
  • 2 cups - corn (about 3 ears)
  • 1 - large avocado, diced
  • 1 - jalapeno, optionally seeded and finely diced
  • 3 TBSP - mayonnaise(or Greek Yogurt or oil)
  • 2 TBSP - lime juice (~1 lime)
  • 1/4 cup - cilantro, chopped
  • 1/4 cup - cotija (or queso fresco or feta), crumbled
  • 2 - green onions, sliced
  • Salt, pepper and chili powder to taste


  1. 1 Bring the water and quinoa to a boil, reduce the heat and simmer, covered, until the quinoa is tender and has absorbed the water, about 15 minutes, remove from heat and let sit for 5 minutes, covered.
  2. 2 Meanwhile, melt the butter in a heavy skillet over medium-high heat, add the corn, toss and let it sit cooking until charred, mix it up and let it char again, about 10-14 minutes.
  3. 3 Mix everything and serve warm or at room temperature.


A quinoa salad inspired by esquites, a Mexican corn salad, with charred corn, feta and chili powder along with some cool and creamy avocados.
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