Description
Corn and Quinoa Salad is a refreshing and colorful dish that unites sweet corn, fluffy quinoa, and crunchy vegetables, all enveloped in a zesty lemon vinaigrette. Perfect for summer gatherings or cozy dinners, this nutritious salad is not only visually appealing but also packed with protein and fiber. Easy to prepare and versatile, it’s guaranteed to impress your family and friends with its delightful flavors.
Ingredients
Scale
- 1 cup tri-color quinoa
- 1 ½ cups fresh corn kernels (about 4 ears of corn)
- 1 cup cherry tomatoes, halved
- ½ cucumber, diced
- ½ red onion, finely chopped
- ½ cup fresh parsley, chopped
- 3 tablespoons freshly squeezed lemon juice
- 4 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Rinse quinoa under cold water. In a saucepan, combine with 2 cups of water or vegetable broth. Bring to a boil, then reduce heat to low. Cover and simmer for about 15 minutes until fluffy.
- Boil ears of fresh corn for about 5 minutes before cutting off the kernels. If using frozen corn, simply thaw.
- While quinoa cooks, chop cucumber, halve cherry tomatoes, and finely dice red onion.
- In a bowl, whisk together lemon juice and olive oil; season with salt and pepper.
- In a large bowl, combine cooked quinoa, corn kernels, chopped vegetables, and parsley. Drizzle dressing over the top and toss gently.
- Serve immediately or chill in the fridge for 30 minutes to enhance flavors.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (approximately 200g)
- Calories: 220
- Sugar: 3g
- Sodium: 80mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 0mg