Corny Quinoa Salad with Jalapeno Lime Vinaigrette 

Nutritious and delicious, Corny Quinoa Salad will quickly become a summertime staple with its sweet pops of corn, earthy 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? 

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 :). 

Corny Quinoa Salad is a nom-worthy way to sneak in some serious nutrition. It’s light, 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 do you make Corn and Quinoa Salad?

To make this fabulous and light salad, 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 pairs beautifully.

INGREDIENTS  

Corny Quinoa Salad

• 1 cup dried white quinoa, rinsed
• 2 cups water
• 1/2 tsp 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)

How do you make Jalapeno Lime Vinaigrette?

This homemade jalapeno lime dressing is super easy and SO good. It complements the Corn and Quinoa Salad beautifully. Here’s how you make it.

Jalapeno Lime Vinaigrette

• 5 tbsp fresh-squeezed lime juice (or about 2 small limes)
• 1 jalapeno, seeded
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1/2 tsp garlic powder
• 1/2 tsp dried basil
• 1/4 cup extra virgin olive oil (use a good quality EVOO with a mild flavor)

INSTRUCTIONS 

• Add 2 cups of water, 1/2 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, 1/2teaspoon cumin, 1/2 teaspoon salt, 1/2 teaspoon garlic powder, and 1/2 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 1/4 cup of extra virgin olive oil, blending for 20-30 seconds to emulsify.
• Add cooled quinoa, 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! This is an affiliate link so I’ll get a ‘lil $$ if you purchase said fantastic cookbook).

Serving and Storing Corn and Quinoa Salad

For best results, let the corn and quinoa salad chill for 2 hours before serving. This allows time for the flavors to meld and the salad to chill.

Store the salad covered in a sealed container in the fridge for up to 5 days.

If you like Corny Quinoa Salad, I think you’ll like:

• Roasted 3-Pepper Veggie Dip 
• Not Your (Grand)Mother’s Broccoli Salad
• Chipotle Tuna Salad Sandwiches

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