Quinoa Corn Salad

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This Quinoa Corn Salad is like summer in a bowl! Quinoa, corn, grape tomatoes, red pepper, and arugula are toasted in a zesty dressing and topped with fresh basil, goat cheese, and almonds for a salad where mouthfuls delight. Serve this as a vegetarian main course or filling side.

I am all about salads this time of year. This week we've enjoyed this Chicken and Halloumi Salad as well as this Red Potato Salad.

Today I am adding this Corn and Quinoa Salad to the mix. It is light but filling, and so full of flavor—basically, my idea of summer perfection.

Give it a try and I think you will be hooked.

Storage

If you are going to keep this salad for more than a day, I would recommend either waiting to toss it until just before serving or leaving the arugula off until you are serving.

I do not recommend freezing this quinoa salad.

Tips for Making This Quinoa Corn Salad

• I recommend cooking your quinoa in broth and seasoning it well for the best flavor. You can cook quinoa on the stovetop, Instant Pot, or in a rice cooker.
• When you are cooking you quinoa, don't forget to rinse it. Quinoa is covered in a bitter substance called saponin. Unrinsed quinoa is bitter and can also cause digestive distress.
• You can cook the corn any way you like! To keep things simple, I usually boil it for 10 minutes. Let it cool and then cut it off the cob.

Variations

• Want more quinoa and less green? Use 4 cups of cooked quinoa and omit the arugula.
• If you don’t have white balsamic vinegar, regular balsamic or rice wine vinegar work well.
• Add 1/2 cup finely diced red onion or chopped scallions.
• For a kick of heat, add 1/4 teaspoon cayenne pepper to the dressing.
• Any cheese can be used in place of the goat cheese.
• For additional protein, add chopped cooked chicken or tempeh.

Scaling the Recipe

You can easily make more or less of this dish - just click on the number servings in the recipe card and adjust to meet your needs.

Serving Suggestions

This quinoa salad is perfect for a light dinner. If you like, it makes a great hearty side to Halloumi Kebabs or Pasta Primavera.

Print Recipe

Corn & Quinoa Salad

If you have never tried white balsamic vinegar, it is a great way to switch things up. Light and flavorful, it adds a punch to this salad. Balsamic vinegar or rice wine vinegar are good alternatives.

Prep Time15 mins

Total Time15 mins

Course: Salad

Cuisine: Healthy

Keyword: vegetarian

Servings: 6

Calories: 364kcal

Author: Wendy Polisi

Ingredients

Dressing

• 3 shallots finely diced
• 3 tablespoon white balsamic vinegar
• 1 tablespoon Dijon mustard
• 1/3 cup extra-virgin olive oil
• Salt and pepper to taste
• 2 cups cooked quinoa
• 3 cups cooked corn
• 2 cups grape tomatoes halved
• 1 red pepper seeded and chopped
• 6 cups arugula or baby spinach
• 1/3 cup fresh basil sliced
• 3 oz goat cheese crumbled
• 1/4 cup chopped almonds

Instructions

• Make the dressing by combining shallots, vinegar, and mustard in blender. With the motor running, add the olive oil. Season to taste with salt and pepper.
• Combine quinoa, corn, tomatoes, pepper, and arugula in a medium bowl.
• Toss with the desired amount of dressing.
• Top with basil, goat cheese, and almonds.

Notes

Make it Vegan: Substitute vegan cheese for the goat cheese. Make it Cleaner: Use chia gel in place of the olive oil. To make it, combine 1/3 cup chia seeds with 2 cups of water. Pulse in your blender and allow to sit for 20 minutes, pulsing every 5 minutes or so. Store for up to a week in the refrigerator and use 1:1 as a replacement for all or part of the olive oil. Make it Quick: Purchase a prepared balsamic vinegar dressing or prepare this one ahead of time. Use frozen corn (thawed), purchase washed spinach or arugula.

Nutrition

Calories: 364kcal | Carbohydrates: 38g | Protein: 11g | Fat: 21g | Saturated Fat: 4g | Cholesterol: 7mg | Sodium: 98mg | Potassium: 600mg | Fiber: 6g | Sugar: 9g | Vitamin A: 1929IU | Vitamin C: 41mg | Calcium: 94mg | Iron: 3mg