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!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

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

Directions

Step 1

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

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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

Step 6

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.

Step 7

Pour the dressing over the quinoa mixture and gently toss to combine, ensuring all the ingredients are evenly coated.

Step 8

Taste and adjust seasoning with additional salt, pepper, or lemon juice if needed.

Step 9

Serve immediately or chill in the refrigerator for 30 minutes to let the flavors meld. Garnish with additional parsley if desired.

Nutrition Facts

Serving size	1474 grams (1474.0g)

Amount per serving	% Daily Value*
Calories	1283

Total Fat 58.00g	74%
Saturated Fat 7.20g	36%
Polyunsaturated Fat 4.00g
Cholesterol 0mg	0%
Sodium 1285mg	56%
Total Carbohydrate 163.80g	60%
Dietary Fiber 13.60g	49%
Total Sugars 33.20g
Protein 36.60g	73%

Vitamin D 0IU	0%
Calcium 268mg	21%
Iron 12mg	67%
Potassium 2182mg	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.

Source of Calories

Fat: 39.4%

Protein: 11.1%

Carbs: 49.5%