Best Pilates Classes in Paterson, NJ

🌽Dairy-free Mexican Street Corn Quinoa Salad 🥗 • • 1/2 cup quinoa, uncooked 3/4 cup water 1-2 tablespoons olive oil 2 cups corn (frozen, canned, or fresh) 1/3 cup red onion, diced 1 cup dairy-free feta cheese (or other non-dairy cheese, like Parmesan) 1/4 cup fresh cilantro minced, a few leaves left for garnish The Dressing 1/4 cup mayonnaise 1/2 tablespoon apple cider vinegar 2 tablespoons lime juice, more for garnishing if desired 1/2 teaspoon cumin 1 teaspoon smoked paprika 1/4 teaspoon kosher salt 1/4 teaspoon cayenne pepper INSTRUCTIONS Boil 3/4 cup of water in a small saucepan and cook 1/2 cup of quinoa according to package directions, about 15 minutes until all the water is absorbed. While the quinoa is cooking, heat the olive oil in a large skillet medium high heat. Add the corn and saute until slightly charred, approximately 7-10 minutes. Transfer the corn to large bowl. Next, add the red onion, cilantro, and 1 cup of the cooked quinoa to the bowl. Mix to combine. In a seperate small bowl, add all dressing ingredients and whisk/stir until smooth. Pour the dressing into the bowl with the corn, toss to mix well. Add 1/2 of the dairy-free feta (or other dairy-free cheese of choice), mix.