Quinoa Salad with Corn

Nutritious and delicious, this Quinoa Salad recipe will quickly become a summertime staple with its sweet pops of corn, bell pepper, mild green onion, and zingy jalapeno lime vinaigrette.

Course Salad, Side Dish

Cuisine American

Keyword corn and quinoa salad

Prep Time 15

Cook Time 15

Total Time 30

Servings people

Calories 197kcal

Author Christina Koncker

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.

Nutrition