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.




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


  • 1/2 cup olive oil
  • 1/4 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.