Quinoa Salad with Grilled Corn, Tomatoes and Cilantro

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*Be sure to read all lables of all ingredients you purchase and use for this recipe. While we may list recipe ingredients below, it does not mean every manufactor’s version of that ingredient is safe


  • 1 cup quinoa
  • 1 3/4 cup water
  • Salt
  • 2 cups grilled corn (from about 2 ears, cut from cob)
  • 2 cups chopped tomatoes or cherry tomatoes cut in half
  • 1 serrano chili, seeded and minced
  • 3/4 cup chopped green onion
  • 2 Tbsp lime juice
  • 2 Tbsp oil
  • 1 garlic clove, minced
  • 1 3/4 tsp ground cumin
  • 1 1/2 cup cilantro


  • Place quinoa in strainer and rinse until the water runs clear, 1-2 minutes.
  • Transfer quinoa into a medium saucepan and cook over medium heat, stirring constantly.  It will dry and then begin to stick a bit.  Keep stirring until it begins to toast, smell nutty and turns a light gold, about 5 minutes total.
  • Add water and 1/4 tsp salt.  Bring to a simmer.  Cover and cook until quinoa is dry, about 30 minutes.  Remove from heat.  Set aside for 10 minutes before fluffing with a fork.  (Dish can be prepared to this point up to a day in advance.    Refrigerate: tightly covered, bring to room temperature before serving.)
  • When ready to serve, transfer quinoa to a mixing bowl and gently stir in corn and tomatoes, chili, green onions, and 1 tsp salt.
  • Combine lime juice, oil, garlic, and cumin in a blender and puree to a smooth dressing.
  • Pour about half the dressing over the quinoa mixture and stir gently to combine.  Add more dressing to taste.
  • Gently fold in cilantro.
  • Correct the seasoning with more salt or lime juice, if needed, and serve immediately.
  • Makes 6-8 servings.




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