Quinoa Corn Salad
Bright, zesty, and packed with wholesome ingredients, this Quinoa Corn Salad is a refreshing twist on a classic summer side dish. Combining fluffy quinoa, sweet corn kernels, juicy cherry tomatoes, crisp red bell peppers, and cool cucumber, this vibrant salad bursts with color and flavor in every bite. Tossed in a tangy lemon-cumin vinaigrette with a hint of sweetness from honey or maple syrup, it’s the perfect blend of savory and fresh. Ready in just 35 minutes, this versatile quinoa salad is not only gluten-free and vegetarian but also ideal for meal prepping or bringing to potlucks. Serve it as a light lunch, a healthy side, or a crowd-pleasing picnic dish—this salad is as versatile as it is delicious!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup quinoa
- 2 cups water
- 1 cup sweet corn kernels (fresh or frozen)
- 1 cup cherry tomatoes, halved
- 1 medium red bell pepper, diced
- 1 medium cucumber, diced
- 0.25 cup red onion, finely chopped
- 0.25 cup fresh parsley, chopped
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon honey or maple syrup
- 0.5 teaspoon ground cumin
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Rinse the quinoa under cold water using a fine mesh strainer to remove any bitterness.
In a medium saucepan, combine the rinsed quinoa and 2 cups of water. Bring to a boil, then lower the heat, cover, and simmer for 15 minutes or until the quinoa is cooked and the water is absorbed.
Remove the quinoa from the heat and let it sit, covered, for 5 minutes. Fluff with a fork and let it cool to room temperature.
If using frozen corn, blanch it in boiling water for 2-3 minutes, then drain and let it cool. If using fresh corn, cook the kernels as needed and allow them to cool.
In a large mixing bowl, combine the cooked quinoa, corn, cherry tomatoes, red bell pepper, cucumber, red onion, and parsley.
In a small bowl, whisk together the olive oil, lemon juice, honey or maple syrup, ground cumin, salt, and black pepper to create the dressing.
Pour the dressing over the quinoa mixture and gently toss to combine, ensuring all the ingredients are evenly coated.
Taste and adjust seasoning with additional salt, pepper, or lemon juice if needed.
Serve immediately or chill in the refrigerator for 30 minutes to let the flavors meld. Garnish with additional parsley if desired.
Nutrition Facts
Calories |
1282 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.0 g | 74% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1285 mg | 56% | |
| Total Carbohydrate | 163.8 g | 60% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 33.2 g | ||
| Protein | 36.6 g | 73% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 268 mg | 21% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 2182 mg | 46% | |
*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.
