15-Minute Quinoa Corn Salad

Close up image of a large white bowl with a quinoa corn salad in it sitting on a blue napkin.

15-Minute Quinoa Corn 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.

Course Salad

Cuisine Healthy

Keyword vegetarian

Prep Time 15

Total Time 15

Servings

Calories 364kcal

Author Wendy Polisi

Ingredients

Dressing

3 shallots finely diced
3 tablespoon white balsamic vinegar
1 tablespoon Dijon mustard
⅓ 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
⅓ cup fresh basil sliced
3 oz goat cheese crumbled
¼ 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 ⅓ 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