Quinoa and Corn Salad Recipe

Name: Quinoa and Corn Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¼ cup fresh lemon juice; 1 teaspoon ground cumin; 1 teaspoon chili powder; 1 garlic clove, minced; ½ cup olive oil; 1 ½ cups quinoa, thoroughly rinsed and drained (about 4 Cups cooked); 2 corn cobs, kernels cut from cob; 1 red pepper, cored, seeded, and diced; 1 cucumber, peeled, halved lengthwise, seeded, and diced; 3 green onions, sliced; 1 jalapeno, pepper seeded and diced; ¼ cup fresh cilantro leaves, roughly chopped; sea salt; 2 tomatoes, cut in wedges

Servings: persons

¼ cup fresh lemon juice
1 teaspoon ground cumin
1 teaspoon chili powder
1 garlic clove, minced
½ cup olive oil
1 ½ cups quinoa, thoroughly rinsed and drained (about 4 Cups cooked)
2 corn cobs, kernels cut from cob
1 red pepper, cored, seeded, and diced
1 cucumber, peeled, halved lengthwise, seeded, and diced
3 green onions, sliced
1 jalapeno, pepper seeded and diced
¼ cup fresh cilantro leaves, roughly chopped
sea salt
2 tomatoes, cut in wedges

1
Bring 2 3/4 cups water to boil in a small saucepan and stir in the quinoa and some salt.
2
Return to boil, reduce heat to simmer, cover, and cook until water is absorbed, about 15 minutes.
3
Turn off heat, place corn kernels on top of quinoa, cover pan, and let stand for 15 minutes.
4
Stir corn into quinoa.
5
In a small bowl, whisk together lemon juice, cumin, chili powder, garlic, oil, and salt to taste; set aside.
6
Place quinoa and corn, red pepper, tomato, cucumber, scallions, jalapeno, and cilantro in large bowl.
7
Add dressing and salt to taste; mix until combined.
8
Serve immediately or hold briefly at room temperature.

416

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: ¼ cup fresh lemon juice, 1 teaspoon ground cumin, 1 teaspoon chili powder, 1 garlic clove, minced, and more.

Yes, Quinoa and Corn Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Quinoa and Corn Salad

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