SUMMER ELOTE QUINOA SALAD

Name: SUMMER ELOTE QUINOA SALAD
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: American, Latin American
Ingredients: 1 cup dry white or tricolor quinoa; 9 ounces shredded cabbage or coleslaw mix; 5 ounces finely chopped curly kale (about 4 cups); 6 ounces shredded carrots (about 2 cups); 15 ounce can corn, drained (or 1 1/2 cups frozen and thawed); 1 pint cherry tomatoes, halved (about 1 1/2 cups); 5 ounces crumbled goat cheese; 1/2 cup roughly chopped cilantro leaves; 1 small jalapeno pepper, seeded and diced; 1/4 cup apple cider vinegar; 1/4 cup olive oil; juice and zest of 1 lime; 1 tablespoon pure maple syrup; 1 teaspoon garlic powder; 3/4 teaspoon kosher salt, additional to taste; 1/2 teaspoon ground black pepper

Instructions

Prep:20minCook:15min

Please don't ask me how many dollars I have given to sweetgreen over the years during elote salad season. But in my journey to spend less money out, I'm trying to recreate some of my favorite meals that I typically order out, and this elote salad did not miss. Whether you've had the elote salad from sweetgreen or not (don't worry I've had enough for the both of us), you will LOVE this hearty, creamy, corny, and most importantly delicious salad. And regardless of if you're a sweetgreen fiend like me, you just might save a couple of dollars if you choose to make this instead of eating out. And because kale keeps well in the fridge, you can store this one for up to five days - perfect for meal prep!!

Updated at: Mon, 13 Apr 2026 00:47:34 GMT