quinoa Archives – Like Mother, Like Daughter https://lmld.org/tag/quinoa/ A blog where a mother and daughter share their favorite recipes Wed, 12 Feb 2025 17:14:51 +0000 en-US hourly 1 https://lmld.org/wp-content/uploads/2022/01/cropped-favicon-32x32.png quinoa Archives – Like Mother, Like Daughter https://lmld.org/tag/quinoa/ 32 32 Corn and Quinoa Salad https://lmld.org/quinoa-corn-salad/ https://lmld.org/quinoa-corn-salad/#respond Mon, 06 Jan 2025 12:00:00 +0000 http://lmld.org/?p=16346 This Corn and Quinoa Salad is a healthy, and hearty salad that is a great lunch or dinner option, that will leave

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This Corn and Quinoa Salad is a healthy, and hearty salad that is a great lunch or dinner option, that will leave you feeling energized. It’s fresh, flavorful, and perfect for any occasion!

A bowl of a quinoa, chick pea, and corn salad also with tomatoes, avocado, and cotija cheese with a spoon in the bowl.

This Quinoa Corn Salad is a great side dish to round out your healthy dinner, pair it with this honey lime salmon, or our Mediterranean Chicken Wraps! Or make it for a great meal-prep option for the whole week!

Two bowls of quinoa and corn salad topped with tomatoes, avocado, and cotija cheese.

Why make this Recipe

  • Nutritious and Filling: Packed with protein-rich quinoa, fiber filled corn, and some fresh veggies. This salad is as healthy as it is delicious!
  • Perfectly Customizable: You can mix and match your favorite ingredients to make this a dish of your own. Add some bell pepper, cucumber, or red onion, remove the tomatoes, etc. Or try adding some grilled steak or chicken if you don’t want a vegetarian meal.
  • Make Ahead Friendly: This is a great one to make ahead of time because it stays good for about 4-5 days. Package it up in separate air tight containers to enjoy hot or cold all week long!
A bowl of quinoa and corn salad topped with tomatoes, avocado, and cotija cheese.

Ingredients Needed

This is a quick overview of the ingredients you’ll need for this Corn and Quinoa Salad Recipe. Specific measurements and full recipe instructions are in the printable recipe card below.

  • quinoa – cook it however you want, this will provide the nutty, protein packed base of this salad
  • olive oil – to cook the corn and garlic
  • corn – you can use fresh, frozen, or even canned. The corn adds a nice sweetness, and crunch
  • garlic
  • chickpeas – Also called Garbanzo Beans. This helps make the dish extra hearty.
  • cherry tomatoes – adds a burst of of tangy flavor bites
  • lemon juice – fresh squeezed, please. This gives it a nice citrus flavor
  • salt and pepper – add to taste
  • chili powder – adds a little spiciness and flavor, you can skip it if you want
  • avocado
  • cotija cheese – adds a nice creamy, and tangy flavor. You can skip the cheese if you want the dish to be vegan, or try feta cheese.
Bowls of the ingredients needed to make corn and quinoa salad, with cherry tomatoes, an avocado, chickpeas, and more.

How to make Quinoa and Corn Salad

A pot of cooked quinoa.

Step 1: Cook the Quinoa. Cook the quinoa according to the package directions. I like to cook the quinoa in vegetable broth instead of water to add extra flavor.

A pan of sauteed corn.

Step 2: Sauté the Corn. Add the olive oil to a sauce pan and add in the corn, and minced garlic and sauté for 3 to 5 minutes, stirring occasionally.

A bowl of tossed. corn, quinoa, and cherry tomatoes.

Step 3: Mix the salad ingredients. Add the quinoa, corn and garlic, chick peas, and tomato to a large bowl and stir together. Add the lemon juice, olive oil, chili powder, salt and pepper to the mixture and stir to coat.

An above view of quinoa and corn salad topped with tomatoes, avocado, and cotija cheese.

Step 4: Add the Toppings. Add in the avocado and cotija when you’re ready to serve and enjoy!

Tips and Tricks

  • Spice It Up: Toss in some chopped jalapeño or a pinch of chili flakes if you like a little heat.
A bowl of quinoa and corn salad topped with tomatoes, avocado, and cotija cheese.

Storage Instructions

Store the salad in an airtight container for up to 4 days. The flavors get even better when they sit together for a few hours. I recommend adding the avocado and cotija cheese right when serving.

I don’t recommend freezing this one as the mixture will become mushy and too soft.

A bowl of a quinoa, chick pea, and corn salad also with tomatoes, avocado, and cotija cheese with a spoon of it above the bowl.

This Corn and Quinoa salad is the ultimate light, and satisfying dish. It’s colorful, easy to make, and endlessly adaptable. Perfect for meal prep, serving at your summer barbecue, or anytime you need, this recipe has your back!

More Healthy Options

If you make this Quinoa Corn Salad Recipe please leave a comment and 🌟 rating letting me know what you think! If you post the photo on Instagram, please tag me – I’d love to see what you’re making!


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A bowl of a quinoa, chick pea, and corn salad also with tomatoes, avocado, and cotija cheese with a spoon in the bowl.
Print

Quinoa Corn Salad

This Corn and Quinoa Salad is a healthy, and hearty salad that is a great lunch or dinner option, that will leave you feeling energized. It's fresh, flavorful, and perfect for any occasion!
Course Salad, Side Dish
Cuisine American
Keyword corn and quinoa salad, quinoa, Quinoa Corn Salad, vegetarian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings
Calories 284kcal
Author Ellen

Ingredients

  • 1 cup uncooked quinoa
  • 1 TBS olive oil
  • 1 cup frozen corn (thawed)
  • 1 garlic clove (minced)
  • 1 cup chickpeas (drained)
  • 1 cup cherry tomatoes (diced)
  • 1 TBS fresh squeezed lemon juice
  • 1 TBS olive oil
  • 1 tsp chili powder (or to taste)
  • 1 tsp salt (or to taste)
  • 1/2 tsp pepper (or to taste)
  • 1 avocado (diced)
  • 1/2 cup Cotija cheese

Instructions

  • Cook the quinoa according to the package directions. Set it aside. 1 cup uncooked quinoa
  • In a medium saucepan heat the olive oil over medium heat. 1 TBS olive oil
  • Add the corn, and minced garlic clove, and sauté for 3 to 5 minutes – stirring occasionally to not let it burn.1 cup frozen corn, 1 garlic clove
  • Toss the quinoa, corn, chickpeas, and tomatoes in a large bowl. 1 cup chickpeas, 1 cup cherry tomatoes
  • Add the lemon juice, olive oil, chili powder, salt, and pepper and stir to combine.1 TBS fresh squeezed lemon juice, 1 TBS olive oil , 1 tsp chili powder, 1 tsp salt, 1/2 tsp pepper
  • When ready to serve, add in the avocado, and cotija and enjoy.1 avocado, 1/2 cup Cotija cheese

Nutrition

Calories: 284kcal | Carbohydrates: 38g | Protein: 10g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 11mg | Sodium: 544mg | Potassium: 398mg | Fiber: 7g | Sugar: 2g | Vitamin A: 332IU | Vitamin C: 12mg | Calcium: 100mg | Iron: 3mg

This Corn and Quinoa Salad was first posted on October 7, 2015. The blog text and photos were updated for clarity on January 6, 2025.

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