Quinoa and Corn Salad

Bowls of quinoa with corn, lemon slices, and greens
This salad is my daughter’s favorite. It is a mixture of vegetables and superfood quinoa. For vegetarians and vegans, quinoa is an excellent source of protein, and this dish can easily be made vegan by eliminating the feta cheese. I recommend using a good olive oil and dry herbs for great flavor and texture.
10 minutes 20 minutes 30 minutes
YIELD: 6-8 Servings
  • 5oz (150g) uncooked Quinoa
  • 1 red bell pepper, seeded and diced
  • 1 block of feta cheese, cut into small cubes
  • 7oz (50gr) fresh cilantro leaves and stems, finely chopped
  • 1 can yellow corn, drained
  • ½ cup olive oil
  • 2-3 tbsp dry herbs (thyme, sage, oregano, whatever you have in your pantry)
How to Make It
  1. Wash the quinoa well in a sift and put it in a small pot with enough water to slightly cover the quinoa.
  2. Heat up to a boil and let is simmer with the lid on, on very low until all the water has absorbed.
  3. Turn the heat off and let the quinoa stand in the pot with the lid on for 15 minutes.
  4. In a large bowl, add all the ingredients and mix well. (Let the hot quinoa cool down a bit before adding the feta)
  5. If you want this to be a vegan dish, simply don’t use the feta cheese.

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