Corn-Quinoa Salad

By November 11, 2011Cabbage, Corn, Cucumbers, Recipes, Tomatoes

from Vegetarian Times 


  • 1 cup quinoa, rinsed and drained
  • 1/2 tsp. salt
  • 1 1/2 cups fresh or frozen corn kernels (from 2 ears)
  • 1 1/2 cups halved cherry or grape tomatoes
  • 1 cup finely chopped red cabbage
  • 1 cup diced cucumber

Dressing Ingredients:

    • 1/2 cup olive oil
    • 1/4 cup fresh lemon juice
    • 3 Tbs. maple syrup

  • 1 Tbs. Dijon mustard
  • 1 tsp. salt


1. Bring quinoa, salt, and 1.5 cups water to a boil in saucepan. Reduce heat to medium-low, cover, and simmer 20 minutes, or until water is absorbed. Set aside, covered, 10 minutes.

2. Bring 2 cups water to a boil in separate saucepan. Add corn, and cook 1 minute. Drain, and rinse under cold water. Drain again. Stir together corn, tomatoes, cabbage, cucumber, and quinoa in bowl.

3. For the Dressing: Mix all ingredients in blender until smooth. Stir into Salad.

Serves 8. Enjoy!


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