Quinoa Corn Salad with Lemon Vinaigrette
An easy summer side salad, use grilled corn and cooked quinoa, plus lots of fresh herbs and pine nuts. It keeps in the fridge for a few days to enjoy multiple ways. In summer, grill your own corn ahead of time. In winter, use frozen roasted corn. Serve as a side with grilled chicken or shrimp.
Servings: 4 ¾ cup servings
Calories: 280kcal
Ingredients
- 2 cups cooked quinoa tri color
- 1 cup corn kernels fresh grilled, or frozen thawed
- ⅓ cup pine nuts
- 2-3 tablespoons finely chopped mixed fresh herbs mint, chives, oregano, basil
- ½ medium shallot chopped fine, or red onion
Lemon Vinaigrette
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- ¼ teaspoon sea salt
- ¼ teaspoon ground black pepper
- 1 small garlic clove, zested fine optional for vinaigrette
Instructions
- Add quinoa, corn, nuts, herbs, and shallot to a medium bowl and mix gently.
- Whisk olive oil, lemon juice, salt and pepper, and garlic if using together and toss with the quinoa and corn. Taste and adjust to your preference. with more salt or pepper.
Notes
Still want to make it in the winter? Use frozen roasted corn or make extra summer steamed or boiled corn and cut it off the cob and freeze for winter cooking.
To cook your own quinoa, raw quinoa quadruples when cooked. I cook a full 1 cup raw, rinsed well before cooking, and freeze the leftover quinoa for other salads or side dishes.
Great adds-ons: Chopped cooked chicken, edamame, crumbled cheese like Greek feta, for more color add finely chopped carrots.
Nutrition
Calories: 280kcal | Carbohydrates: 28g | Protein: 7g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Sodium: 237mg | Potassium: 300mg | Fiber: 4g | Sugar: 3g | Vitamin A: 28IU | Vitamin C: 4mg | Calcium: 21mg | Iron: 2mg