Quinoa Corn and Tomato Salad with Chive Infused Oil
Bright, fresh, and bursting with flavor, this Quinoa Corn and Tomato Salad with Chive-Infused Oil is a wholesome dish that’s as versatile as it is delicious. Cooked quinoa serves as a light yet hearty base, while sweet corn kernels and juicy cherry tomatoes add vibrant pops of color and natural sweetness. The real highlight, however, is the chive-infused olive oil, which lends a delicate, herbaceous aroma that elevates each bite. A tangy splash of lemon juice ties everything together, and optional crumbled feta adds a creamy, salty finish for a delightful contrast. Perfect as a main dish or a side, this gluten-free, vegetarian salad comes together in just 35 minutes and can be served either chilled or at room temperature, making it ideal for summer gatherings, meal prep, or a quick, healthy lunch.
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Recipe Information
Ingredients
- 1 cup quinoa
- 2 cups water
- 1 cup sweet corn kernels (fresh or frozen)
- 1.5 cups cherry tomatoes
- 0.25 cup chives
- 0.25 cup olive oil
- 2 tablespoons lemon juice
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.5 cup optional feta cheese (crumbled)
Instructions
Rinse the quinoa thoroughly under cold water using a fine-mesh strainer to remove any bitterness.
In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15 minutes or until the water is fully absorbed.
Once cooked, remove the quinoa from heat, fluff it gently with a fork, and let it cool to room temperature.
If using fresh sweet corn, bring a small pot of water to a boil. Add the corn kernels and cook for 3-4 minutes until tender. If using frozen corn, defrost it according to package instructions. Set aside to cool.
Halve the cherry tomatoes and set them aside.
To prepare the chive-infused oil, finely chop the chives and combine them with olive oil in a small bowl. Let the mixture sit for 10-15 minutes to allow the flavors to infuse.
In a large mixing bowl, combine the cooled quinoa, cooked corn kernels, and halved cherry tomatoes.
Drizzle the chive-infused oil over the salad, followed by the lemon juice, salt, and black pepper. Toss everything together gently until well combined.
If desired, sprinkle crumbled feta cheese on top for extra flavor and creaminess.
Serve immediately, or refrigerate for 1-2 hours to allow the flavors to meld together. This salad can be served chilled or at room temperature.
Nutrition Facts
Calories |
1597 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.8 g | 122% | |
| Saturated Fat | 26.0 g | 130% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 3690 mg | 160% | |
| Total Carbohydrate | 144.2 g | 52% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 23.8 g | ||
| Protein | 48.6 g | 97% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 654 mg | 50% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 1347 mg | 29% | |
*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.
