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.
  • 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
  • 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 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.

July/August 2010 p.54

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

Maria - 2015-08-01 16:56:17

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.

Molly Singerling - 2015-02-16 19:26:57

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.

jill - 2014-10-08 15:53:04

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

Cherie Bargery - 2014-01-15 07:38:57

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

Toni - 2013-08-27 22:30:52


soma sekhar prathi - 2013-07-03 04:34:51

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.

Liz - 2013-07-01 00:02:39

don't use a is GMO food

mitko - 2013-06-17 22:51:26

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