nutritional information

Per 1-cup serving:

  • 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
Vegan Gluten-Free

Corn-Quinoa Salad

Corn-Quinoa Salad

Serves 8

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.
  • Salad
  • 1 cup quinoa, rinsed and drained
  • ½ tsp. salt
  • 1 ½ cups fresh or frozen corn kernels (from 2 ears)
  • 1 ½ cups halved cherry or grape tomatoes
  • 1 cup finely chopped red cabbage
  • 1 cup diced cucumber
  • Dressing
  • ½ cup olive oil
  • ¼ cup fresh lemon juice
  • 3 Tbs. maple syrup
  • 1 Tbs. Dijon mustard
  • 1 tsp. salt

1. To make Salad: Bring quinoa, salt, and 11/2 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.

July/August 2010 p.54

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comments

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!

Judie - 2012-09-17 17:25:05

Easy and completely delicious. Also very pretty!

Ariella - 2012-09-14 16:30:46

Corn and quinoa salad

Erin - 2012-08-16 01:03:29

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!!

Viviana - 2012-06-12 17:49:20

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

Cassie - 2012-06-01 02:09:02

This is by far my favorite quinoa recipe

Katie - 2011-06-30 20:45:24

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...

Abigail - 2011-05-25 02:28:11

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

Terri - 2011-01-21 23:18:41

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.

Tracey - 2010-10-24 16:17:42

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

Sheryl - 2010-09-17 19:07:02

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

Denise - 2010-09-16 20:57:02

This also works beautifully with edemame instead of corn!

Ashley - 2010-09-05 20:06:29

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

Dani - 2010-08-25 03:26:55

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.

Louisa - 2011-08-02 09:45:18