Quinoa Corn Salad with Cilantro Chives and Lemon Lime Dressing
Bright, zesty, and irresistibly fresh, this Quinoa Corn Salad with Cilantro Chives and Lemon Lime Dressing will be your new go-to for a healthy side or light main dish. Packed with fluffy quinoa, sweet bursts of golden corn, juicy cherry tomatoes, and the aromatic flavors of fresh cilantro and chives, this salad is a celebration of vibrant ingredients. The tangy lemon-lime dressing, balanced with a touch of honey or maple syrup for a vegan twist, ties everything together with a citrusy zing. Quick to prepare and naturally gluten-free, this dish is perfect for meal prep, picnics, or potlucks. Serve it chilled or at room temperature for an effortlessly refreshing meal that will have everyone coming back for seconds.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Quinoa
- 2 cups Water
- 1.5 cups Sweet corn kernels (fresh, frozen, or canned)
- 1 cup Cherry tomatoes
- 0.25 cup Cilantro, chopped
- 0.25 cup Chives, chopped
- 0.25 cup Red onion, finely diced
- 3 tablespoons Olive oil
- 2 tablespoons Lemon juice (freshly squeezed)
- 2 tablespoons Lime juice (freshly squeezed)
- 1 tablespoon Honey (or maple syrup for vegan option)
- 1 clove Garlic, minced
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper, freshly ground
Instructions
Rinse the quinoa under cold water in a fine-mesh sieve to remove any bitterness.
In a medium saucepan, 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 water is absorbed.
Remove the saucepan from heat and let the quinoa sit, covered, for 5 minutes. Fluff with a fork and set aside to cool.
If using fresh corn, bring a small pot of water to a boil and cook the corn for 2-3 minutes. Drain and let it cool. If using frozen corn, thaw it. If using canned corn, drain it well.
Halve the cherry tomatoes and place them in a large mixing bowl.
Add the cooled quinoa, corn, cilantro, chives, and red onion to the mixing bowl with the tomatoes. Toss to combine.
In a small bowl, whisk together the olive oil, lemon juice, lime juice, honey (or maple syrup), minced garlic, salt, and black pepper.
Pour the dressing over the quinoa mixture and gently toss until evenly coated.
Taste and adjust seasoning if needed. Refrigerate for at least 15 minutes to allow the flavors to meld together.
Serve the quinoa corn salad chilled or at room temperature. Enjoy!
Nutrition Facts
Calories |
1342 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.7 g | 75% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2453 mg | 107% | |
| Total Carbohydrate | 181.6 g | 66% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 40.0 g | ||
| Protein | 37.7 g | 75% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 165 mg | 13% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 1392 mg | 30% | |
*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.
