Quinoa Corn Salad

Quinoa Corn SaladToday I have a great easy quinoa recipe, that is perfect for this time of year! This corn salad recipe is easy to make, healthy and tasty! It’s a perfect dish to make for planned leftovers because it keeps so well. (Except for the avocado which should be added just before serving.) I made it this weekend and have been enjoying it for a couple of days!

Now, a note about corn. I try not to preach too much here, but I feel I would be remiss if I didn’t mention this.

I really love corn, but this is one thing that I always buy organic.
I know its tempting to go conventional this time of year, especially when you can pick up two beautiful ears for $1. (Believe me, I’m trying to stretch my grocery dollars too!)

However, about 86% (or more) of all corn sold in the United States is genetically modified. Mexico has actually banned GMO corn from the US for import since 2005 due to a lack of evidence that it is safe. (Read more about that here.) Additionally, GMO corn has been linked to organ failure. So, when making healthy recipes skipping GMO corn just makes sense!

Quinoa Corn Salad
  • 2 tablespoons lime juice
  • ½ teaspoon cumin
  • ½ teaspoon chili powder
  • ½ teaspoon garlic salt
  • 3 cloves garlic, minced
  • 2 tablespoons extra virgin olive oil
  • 2 cups cooked quinoa
  • ½ cup corn (thawed frozen or fresh cooked)
  • ½ red bell pepper, chopped
  • 3 scallions, sliced thin
  • 1 tablespoon chopped jalapeno chili
  • 2 tablespoons chopped cilantro
  • ½ avocado, diced
  • 2 tablespoons pepitas
  1. Make dressing by combining lime juice, cumin, chili powder, garlic salt, minced garlic and olive oil in a small bowl or salad dressing mixer.
  2. In a large bowl, combine quinoa, corn, red pepper, scallions, jalapeno and cilantro. Toss with dressing. Top with avocado and pepitas.

Recipe adapted from Power Foods

You May Also Like