Snap Pea, Corn, And Quinoa Salad Recipe

Name: Snap Pea, Corn, And Quinoa Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup water; 1/4 cup white balsamic vinegar; 1/4 cup Dijon mustard; 1 teaspoon salt; 1/2 teaspoon pepper; 2 dashes hot sauce; 1/4 teaspoon honey; 1/2 cup vegetable oil; 1 cup basil, parsley, tarragon (use your favorite or what you have on hand) or 1 cup chives (use your favorite or what you have on hand); 1 dash salt; 2 cups cooked quinoa; 3/4 cup feta cheese, crumbled; 2 cups snap peas, cleaned and sliced; 1 (16 ounce) bag corn, thawed; 1 dash pepper

Servings: persons

1/4 cup water
1/4 cup white balsamic vinegar
1/4 cup Dijon mustard
1 teaspoon salt
1/2 teaspoon pepper
2 dashes hot sauce
1/4 teaspoon honey
1/2 cup vegetable oil
1 cup basil, parsley, tarragon (use your favorite or what you have on hand) or 1 cup chives (use your favorite or what you have on hand)
1 dash salt
2 cups cooked quinoa
3/4 cup feta cheese, crumbled
2 cups snap peas, cleaned and sliced
1 (16 ounce) bag corn, thawed
1 dash pepper

1
Make the dressing: Add water first, then oil, vinegar, mustard, hot sauce, and honey, followed by salt, pepper into a blender. Turn on blender and wait for dressing to fully emulsify. Turn off blender and refrigerate dressing or use immediately.
2
Thaw and drain any liquid from corn. Prepare quinoa according to package directions.
3
Julienne raw snap peas.
4
Add cooked quinoa, snap peas, corn, and chopped green herbs to a medium bowl.
5
Add half of the prepared dressing to the bowl to start and add more to taste. Stir well.
6
Once mixed gently fold in crumbled feta cheese. Garnish with additional herbs. Serve immediately or refrigerate for later.

512

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 1/4 cup water, 1/4 cup white balsamic vinegar, 1/4 cup Dijon mustard, 1 teaspoon salt, and more.

Yes, Snap Pea, Corn, And Quinoa 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.

That's it — enjoy your meal!

Snap Pea, Corn, And Quinoa Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions