Skip to main content

Corn-Quinoa Salad

If your corn is very fresh and tender, you can skip the blanching step in this recipe; just stir the raw kernels into the salad.

Ingredients: 

Ingredient Set Name: 

Salad

Ingredients: 

Ingredient Line: 
1 cup quinoa, rinsed and drained
Ingredient Line: 
½ tsp. salt
Ingredient Line: 
1 ½ cups fresh or frozen corn kernels (from 2 ears)
Ingredient Line: 
1 ½ cups halved cherry or grape tomatoes
Ingredient Line: 
1 cup finely chopped red cabbage
Ingredient Line: 
1 cup diced cucumber

Ingredient Set Name: 

Dressing

Ingredients: 

Ingredient Line: 
½ cup olive oil
Ingredient Line: 
¼ cup fresh lemon juice
Ingredient Line: 
3 Tbs. maple syrup
Ingredient Line: 
1 Tbs. Dijon mustard
Ingredient Line: 
1 tsp. salt

Instructions: 

1. To make Salad: Bring quinoa, salt, and 1½ cups water to a boil in saucepan. Reduce heat to medium-low, cover, and simmer 20 minutes, or until water is absorbed. Set aside, covered, 10 minutes.

2. Bring 2 cups water to a boil in separate saucepan. Add corn, and cook 1 minute. Drain, and rinse under cold water. Drain again. Stir together corn, tomatoes, cabbage, cucumber, and quinoa in bowl.

3. To make Dressing: Mix all ingredients in blender until smooth. Stir into Salad.

Nutrition Information: 

Calories: 
255
Protein: 
4 g
Total Fat: 
15 g
Saturated Fat: 
2 g
Carbohydrates: 
27 g
Cholesterol: 
0 mg
Sodium: 
492 mg
Fiber: 
3 g
Sugar: 
8 g
Yield: 
Serves 8

Comments on this Recipe

Super yummy with a jalapeno and cilantro chopped into it too. Also, during the height of summer there is no need to cook the corn if you are scraping it off the cob. Leaving it raw means it is crunchier (easier to prepare) and still perfectly sweet. Take a cup of it for lunch over a bed of lettuce.

I made this salad and loved it. It's the perfect salad for a picnic or barbecue.

This also works beautifully with edemame instead of corn!

For a kick I added some chopped pepperoncinis, pepper, and fresh basil. Delicious!!

So easy and delicious! I couldn't stop eating it. Perfect to bring to a potluck or picnic.

Delicious salad! I chopped the red cabbage in my blender (cover with water to chop and then drain water out when done) to get the cabbage pieces really small so my 2- and 3-year olds would eat it. It worked! Works great as a meal with a side of prepared baked tofu.

Very Good! I have made it several times and shared with others at work who liked it also.

This was way too sweet. The maple syrup could have been reduced by half at least. It had kind of a strange flavor. I didn't use cabbage or cucumber but put in avocado. Not sure if I'll make this one again...

This is by far my favorite quinoa recipe

I was not impressed with this dish. Pretty bland and the leftovers were hard to get down. Fresh herbs or spices would probably help.

Am shocked at the negative review for this recipe. I've made this salad 4 times now, with 4 different sets of friends, and everyone has raved about it, gone for 2nds and 3rds, and even asked for recipe. Definitely use fresh raw corn off cob. It's absolutely delicious as is!!

Corn and quinoa salad

Easy and completely delicious. Also very pretty!

I re-read the recipe when I was done making it, thinking I read it wrong. Too much dressing! I like it, otherwise, and put it on a bed of lettuce with avocado and pepitas. But if I make it again, I will halve the dressing. I recommend Gingery Quinoa Salad with Apples, Peas & Coconut. THAT is AMAZING!

don't use a corn..it is GMO food

Delicious. I made it with half of the olive oil to reduce the fat and calories a bit, and I didn't miss it at all. Next time, I might add a little bit of very finely diced onion.

good

I love this recipe - easy, beautiful and very refreshing. I leave the maple syrup out of the dressing so it's lighter.

Wow! This looks tasty! I have almost everything here at home too!

This one of my favorite recipes! I make it a lot, and it's one of my go-to dishes for pitch-ins. Always a hit! It does make too much dressing, so I just don't use it all. (I always think I'll use the remainder for something else, but never seem to do it. I've tried reducing the dressing ingredients, and I somehow got it wrong, so I just make it as written and toss the excess.) I love the crunch from the cabbage and cucumber, and the combination of maple syrup, brown mustard, and lemon make the dressing really interesting. The dressing is the key to the recipe, for sure.

My freshman in college daughter absolutely loves this recipe and we served it along with my the fajitas dinner last night & it was a hit with our company. I also ass feta cheese to this recipe which my daughter likes as well.

Very good! Nice summer dish. I used the corn straight off the cob and halved the dressing-delicious.