This recipe is Copyright of ChefDeHome.com

Quinoa And Roasted Corn Salad

Fresh Quinoa Salad

Apr 9
Posted By
JUMP TO RECIPE
Quinoa And Roasted Corn Salad

Quinoa is vitamin E rich pseudo - grain. It is actually a seed which is considered a grain in many parts of world. Less in carbohydrates and high in fiber, quinoa is seed of choice for light weight salads and appetizers. I started eating quinoa in attempt to use less rice in my diet and really liked its texture.

Healthy Quinoa Salad with Summer Veggies and no oil Lite Dressing | chefdehome.com

This quinoa salad not only has loads of fresh vegetables but quinoa seeds keep you full longer and it does not feel like you had light lunch or dinner.

A few more quinoa salad recipes that I love:

Craving for more?
Join us: Weekly Newsletter, Facebook, Google, Twitter, Pinterest
Shop products we use: CDH Amazon Shop (affiliate links)

Quinoa And Roasted Corn Salad

Quinoa And Roasted Corn Salad
Total Time Prep Time Cook Time Difficulty Easy Yields 2-3 Servings Serves 4 Notes 2 substantial servings or 4 side servings.
Smart Swap Use part white and part red quinoa for some more texture.

Ingredients

  • 1 Cup Quinoa  (rinsed under running water)
  • 1 Cup Mix Vegetables  (I used diced carrots, rainbow radish, red bell pepper, red onion)
  • 1/4 Cup Raisins  (or dried cranberries)
  • 2 Tomatoes  (ripe tomatoes, seeds discarded and small diced)
  • Black Pepper  (adjust to taste)
  • 2 Corn  (corn on the cob)
  • 1/2 tsp Salt  
  • 1 tsp Rice Vinegar  (unseasoned)
  • 1 tbsp Lemon  (juice)
  • 2-4 tbsp Cilantro  (fresh leaves, chopped)

Directions

  • 1. Bring 2 cups of water to rolling boil. Reduce heat to medium, add 1/4 tsp salt and rinsed quinoa. Cover and let it simmer for 10 minutes, then remove from heat and let it sit covered for 5 more minutes. Quinoa will absorb all water. Fluff grains of quinoa with fork very gently and set aside to cool down.
  • 2. While quinoa is cooking, roast or grill the corn on cob until it is slightly charred and tender and room is filled with roasted corn aroma. Remove kernels from cob and set aside to cool down.
    Additional Notes
    If you like, you can also steam or grill the corn instead.
  • 3. In a bowl, add all diced vegetables, tomatoes, corn, remaining 1/4 tsp salt, lemon juice, vinegar, cilantro and mix well. Add cooled quinoa and toss to combine. Refrigerate for 30 minutes. Season with fresh crushed black pepper just before serving.

© Chef De Home. All contents and images are copyright protected. Please do not use content/images without prior permission. If you want to mention recipe name on your blog, and link back to this post with credit to ChefDeHome for the Recipe Origin.


Craving for more?
Join us: Weekly Newsletter, Facebook, Google, Twitter, Pinterest
Shop products we use: CDH Amazon Shop (affiliate links)

More recipes with Ingredient(s) - Quinoa Mix Vegetables

You May Also Like These

Comment

Please enter your comments/suggestions below.
Required fields are marked - *.
Rate this recipe:
Send me future posts.
ChefDeHome Comment Avatar

6 comment(s)

  1. @Madhvee, Red Onions are totally optional, any seasonal vegetable that can be eaten raw can be added to Quinoa Salad.

  2. Thanks for stopping by @Stephan, @adri367 and @bflor

  3. Hi, what is I do not like red onion in my salads, any suggestions?

  4. I am following your 7 days salad challenge and loving it so far. Love your website.

  5. It was a very tasty Quinoa dish, but I would have liked more spice. Next time we will add the jalapeno seeds. Very easy to make and a good dish to make while you're cooking other things that require your attention. thanks chicfdehome

  6. I made this dish for dinner today and it was fantastic. It came out so well and tasty. I served it with grilled lamb I made. It was a wonderful combination of tastes. Thank you for this recipe.