Description

Quinoa Salad with Sweet Corn is a vibrant and nutritious dish that embodies the essence of summer in each bite. This refreshing salad combines fluffy quinoa with the natural sweetness of fresh corn, crunchy cucumbers, and colorful bell peppers, all drizzled with a zesty lemon dressing. Perfect as a light lunch or a side for any gathering, it is not only delicious but also packed with essential nutrients. Easy to prepare and highly customizable, this salad is an ideal choice for busy weeknights or potlucks, ensuring your meals are both satisfying and healthy.

Ingredients

Scale

1 cup quinoa (rinsed)
1 cup sweet corn (fresh or frozen)
1 medium cucumber (diced)
1 red bell pepper (chopped)
½ small red onion (finely chopped)
2 tablespoons lemon juice
2 tablespoons olive oil
Salt and pepper to taste

Instructions

Rinse quinoa under cold water, then cook according to package instructions (typically use a 2:1 water-to-quinoa ratio). Bring water to a boil, reduce heat, cover, and simmer for about 15 minutes until fluffy.
While the quinoa cooks, chop the cucumber, bell pepper, and onion. If using fresh corn, cut kernels from one cob; otherwise, thaw frozen corn.
In a large bowl, combine cooked quinoa, corn, and chopped vegetables. Drizzle with olive oil and lemon juice.
Season with salt and pepper to taste. Mix gently until well combined.
Cover and refrigerate for at least one hour before serving to enhance flavors.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Salad
Method: Mixing
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 220
Sugar: 3g
Sodium: 150mg
Fat: 10g
Saturated Fat: 1g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 5g
Protein: 6g
Cholesterol: 0mg

Keywords: Experiment by adding black beans or avocado for extra texture and flavor. Use seasonal vegetables for the freshest taste. Adjust seasoning after chilling if needed.