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

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.
Course Salad
Cuisine Healthy
Keyword vegetarian
Prep Time 15 minutes
Total Time 15 minutes
Servings 6
Calories 364kcal
Author Wendy Polisi



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


  • 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.


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.


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