Nutritious and delicious, Quinoa Salad with Corn will quickly become a summertime staple with its sweet pops of corn, earthy beans and bell pepper, mild green onion, and zingy jalapeno lime vinaigrette.
Quinoa (pronounced KEEN-wah, not Quinn-O-AH, as I say it to myself when spelling it out) has been enjoying the limelight in the healthy food world alongside other nutritious noshes like chia seeds and cauliflower. I’m not one to jump on health food bandwagons, especially with unfamiliar (or unpronounceable) products. After all, healthy food is only worth incorporating into your diet if it tastes good or you can easily make it taste good. Otherwise, what’s the point?
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What is Quinoa?
Quinoa piqued my curiosity because I assumed it would be similar in flavor and utility to brown rice, but lighter. My assumptions of the quirky pseudo-grain (technically, quinoa is a seed) were correct. Quinoa has a fun, fluffy texture and nutty flavor, making it a great base for grain salads or serving as a substitute for rice (think: stir-fry veggies over quinoa). Make sure you rinse it before cooking or it’ll wind up bitter-tasting. And salting and/or otherwise flavoring the water it cooks in doesn’t hurt :).
This Quinoa Salad with Corns and Beans is a nom-worthy way to sneak in some serious nutrition. It’s light, and well-balanced and the jalapeno lime vinaigrette is damn delicious. The best part is that this salad holds up well, even days later. I happily ate this salad on days 3 and 4 without complaint - no excess of liquid pooling at the bottom of the container and no soggy, sad vegetables. It makes a perfect side dish to accompany grilled proteins or incorporated into a fun main dish, like a taco salad (hello dinner last night!).
How to Make Quinoa Salad - Ingredients
To make this fabulous and light Quinoa Salad recipe, you will need the following ingredients for the base of the salad. You could use whatever vinaigrette you'd like to bring the ingredients together, but the recipe for jalapeno lime vinaigrette (provided below) pairs beautifully.
Quinoa Salad Base
- 1 cup dried white quinoa, rinsed
- 2 cups water
- ½ teaspoon salt
- 1 15-ounce can of corn, drained (or use fresh corn if it's in season)
- 1 green bell pepper, finely diced
- 5 green onions, finely sliced (feel free to include some of the green tops)
- Vinaigrette of your choosing (recipe for Jalapeno Lime Vinaigrette below)
This homemade jalapeno lime dressing is super easy and SO good. It complements this Quinoa Salad recipe beautifully. Here's how you make it.
Jalapeno Lime Vinaigrette
- 5 tablespoons fresh-squeezed lime juice (or about 2 small limes)
- 1 jalapeno, seeded
- ½ teaspoon ground cumin
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon dried basil
- ¼ cup extra virgin olive oil (use a good quality EVOO with a mild flavor)
How to Make Quinoa Salad - Directions
Add 2 cups of water, ½ teaspoon salt, and 1 cup of rinsed white quinoa to a pot. Bring to a boil. Immediately reduce heat to low and cover.
Cook for around 15 minutes, or until there is no more water in the pot. Remove from heat. Spread the quinoa out on a sheet tray to cool.
Add 5 tablespoons lime juice, 1 seeded jalapeno, ½ teaspoon cumin, ½ teaspoon salt, ½ teaspoon garlic powder, and ½ teaspoon dried basil to a blender. Blend for 15-20 seconds. Check to make sure the jalapeno is nicely pulverized. If not, blend for a few more seconds.
Hit blend again and slowly drizzle in ¼ cup of extra virgin olive oil, blending for 20-30 seconds to emulsify.
Add cooled quinoa, beans, corn, bell pepper, and green onions to a bowl. Pour half of the vinaigrette into the bowl and gently stir a few times to combine. Add the rest of the vinaigrette and stir a few more times.
Serve with garnishes like crumbly cheese or red pepper flakes, if desired.
This recipe was adapted from Quinoa, Black Bean, and Mango Salad found in the cookbook The Best Mexican Recipes: Kitchen-Tested Recipes Put the Real Flavors of Mexico Within Reach (which is a fantastic cookbook! would recommend).
Variations & Suggested Additions
This Quinoa Salad with Corn and Beans is easy to customize! Try adding cheese, vegetables, fruit, and more!
- Cheese - feta, goat cheese, parmesan
- Vegetables - kale, cucumber, tomato, spinach, zucchini
- Fruits - mango, pomegranate, dried cranberries
- Protein - shredded chicken, bacon bits, garbanzo beans
- Also - why not avocado, sunflower seeds, or even croutons?
Serving and Storing Quinoa Salad
For best results, let the salad chill for 2 hours before serving. This allows time for the flavors to meld and the salad to chill. Before serving, give the quinoa salad a good stir.
Store the salad covered in a sealed container in the fridge for up to 5 days.
For best results, use within 5 days. Keep the Quinoa Salad stored in a lidded container in the refrigerator.
Of course! This is one of those salads that gets better as it sits. I recommend making this salad at least 2 hours before serving, but making it a day ahead would be ideal to ensure the flavors meld.
If you like this Quinoa Salad with Corn, I think you’ll dig these other recipes:
- Jalapeno Creamed Corn
- Air Fryer Roasted Sweet Potatoes
- Roasted 3-Pepper Veggie Dip
- Not Your (Grand)Mother’s Broccoli Salad
- Chipotle Tuna Salad Sandwiches
Recent Recipes on Midwexican
Quinoa Salad with Corn
Ingredients
Corny Quinoa Salad
- 1 cup white quinoa dried quinoa, rinsed
- 2 cups water
- ½ teaspoon salt
- 1 15-ounce can corn (or use fresh corn if it's in season)
- 1 green bell pepper finely diced
- 5 green onions finely sliced
Jalapeno Lime Vinaigrette
- 5 tablespoons lime juice (about 2 small limes)
- 1 jalapeno seeded
- ½ teaspoon ground cumin
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon dried basil
- ¼ cup extra virgin olive oil (use a good quality EVOO with a mild flavor)
Instructions
- Add 2 cups of water, ½ teaspoon salt, and 1 cup of rinsed white quinoa to a pot. Bring to a boil. Immediately reduce heat to low and cover.2 cups water, ½ teaspoon salt, 1 cup white quinoa
- Cook for around 15 minutes, or until there is no more water in the pot. Remove from heat. Spread the quinoa out on a sheet tray to cool.
- Add 5 tablespoons lime juice, 1 seeded jalapeno, ½ teaspoon cumin, ½ teaspoon salt, ½ teaspoon garlic powder, and ½ teaspoon dried basil to a blender. Blend for 15-20 seconds. Check to make sure the jalapeno is nicely pulverized. If not, blend for a few more seconds.5 tablespoons lime juice, 1 jalapeno, ½ teaspoon ground cumin, ½ teaspoon salt, ½ teaspoon garlic powder, ½ teaspoon dried basil
- Hit blend again and slowly drizzle in ¼ cup of extra virgin olive oil, blending for 20-30 seconds to emulsify.¼ cup extra virgin olive oil
- Add cooled quinoa, beans, corn, bell pepper, and green onions to a bowl. Pour half of the vinaigrette into the bowl and gently stir a few times to combine. Add the rest of the vinaigrette and stir a few more times.1 15-ounce can corn, 1 green bell pepper, 5 green onions
- Serve with garnishes like crumbly cheese or red pepper flakes, if desired.
- For best results, let chill 2 hours before serving. Keeps in a covered container in the fridge for up to 5 days.
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