Quinoa and Corn Salad
Elevate your mealtime with this vibrant and nutrient-packed Quinoa and Corn Salad! Featuring fluffy quinoa, sweet bursts of corn, juicy cherry tomatoes, crisp diced cucumber, and the zesty punch of fresh lime and cumin dressing, this recipe strikes the perfect balance between wholesome and flavorful. Fresh herbs like parsley and cilantro bring aromatic brightness, while red onion adds just the right amount of bite. Simple to prepare in just 30 minutes, this gluten-free and vegetarian salad is ideal as a refreshing side dish or a light, satisfying main course. Serve it chilled for a delicious and healthy option that’s perfect for picnics, potlucks, or meal prep.
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Recipe Information
Ingredients
- 1 cup quinoa
- 2 cups water
- 1.5 cups sweet corn kernels (fresh, frozen, or canned)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 small red onion, finely chopped
- 0.25 cup fresh parsley, chopped
- 0.25 cup fresh cilantro, chopped
- 3 tablespoons olive oil
- 2 tablespoons lime juice (freshly squeezed)
- 0.5 teaspoons ground cumin
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
Rinse the quinoa thoroughly under cold water using a fine mesh strainer to remove any bitterness.
In a medium pot, combine the rinsed quinoa and water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa has absorbed all the water.
Remove the quinoa from the heat and allow it to cool completely, fluffing it with a fork once cooled.
While the quinoa cools, prepare the other salad ingredients. If using fresh corn, cook the kernels in boiling water for 3-4 minutes, then drain and cool. If using frozen or canned corn, simply drain and set aside.
In a large mixing bowl, combine the cooked quinoa, corn kernels, cherry tomatoes, cucumber, red onion, parsley, and cilantro.
In a small bowl, whisk together the olive oil, lime juice, ground cumin, salt, and black pepper to make the dressing.
Pour the dressing over the salad ingredients and toss everything together gently to coat evenly.
Taste and adjust the seasoning, adding more salt or lime juice if desired.
Cover and refrigerate the salad for at least 30 minutes to allow the flavors to meld together.
Serve chilled or at room temperature, and enjoy your Quinoa and Corn Salad as a light meal or a flavorful side dish!
Nutrition Facts
Calories |
236 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.2 g | 16% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 271 mg | 12% | |
| Total Carbohydrate | 30.2 g | 11% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 9.0 g | ||
| Protein | 5.4 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 67 mg | 5% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 638 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
