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.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

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

Directions

Step 1

Rinse the quinoa thoroughly under cold water using a fine mesh strainer to remove any bitterness.

Step 2

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.

Step 3

Remove the quinoa from the heat and allow it to cool completely, fluffing it with a fork once cooled.

Step 4

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.

Step 5

In a large mixing bowl, combine the cooked quinoa, corn kernels, cherry tomatoes, cucumber, red onion, parsley, and cilantro.

Step 6

In a small bowl, whisk together the olive oil, lime juice, ground cumin, salt, and black pepper to make the dressing.

Step 7

Pour the dressing over the salad ingredients and toss everything together gently to coat evenly.

Step 8

Taste and adjust the seasoning, adding more salt or lime juice if desired.

Step 9

Cover and refrigerate the salad for at least 30 minutes to allow the flavors to meld together.

Step 10

Serve chilled or at room temperature, and enjoy your Quinoa and Corn Salad as a light meal or a flavorful side dish!

Nutrition Facts

Serving size	1633.5 grams (1633.5g)

Amount per serving	% Daily Value*
Calories	1348

Total Fat 60.00g	77%
Saturated Fat 7.30g	37%
Polyunsaturated Fat 4.00g
Cholesterol 0mg	0%
Sodium 2491mg	108%
Total Carbohydrate 178.30g	65%
Dietary Fiber 16.60g	59%
Total Sugars 31.90g
Protein 40.70g	81%

Vitamin D 0IU	0%
Calcium 305mg	23%
Iron 14mg	77%
Potassium 2503mg	53%

*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.

Source of Calories

Fat: 38.1%

Protein: 11.5%

Carbs: 50.4%