Thursday, May 3, 2012

Roasted Corn and Quinoa Salad

Last week I received a request for the recipe for my Quinoa Salad, and I thought it would be a good idea to share it here.  It makes a great side dish or a healthy lunch, and it's good warm or chilled. 

Roasted Corn and Quinoa Salad
Serves 4-6

1 cup uncooked quinoa
1 1/2 cups water or broth
1 red or orange bell pepper, diced
1 yellow bell pepper, diced
1/2c.-1 cup corn kernels (frozen or canned are fine)
1/2 cup baby spinach leaves, washed and dried (or frozen spinach, thawed and squeezed dry, then chopped)
2 green onions, thinly sliced
1/2 cup crumbled feta cheese
1/4 cup olive oil
2 tbsp. lime juice or other acid (red wine vinegar, regular white vinegar)
1 tsp. dijon mustard
1 tsp. dried thyme
salt and pepper to taste
handful fresh chopped cilantro or parsley


1- Rinse the quinoa to get rid of the bitter taste, and then cook according to instructions on package in broth or water. The amount of liquid listed is less than recommended so that the quinoa stays a bit crunchy. Let cool and put aside.

2- While quinoa is cooking, place corn kernels on a lined baking sheet and cook in a 400F oven for 15-20 minutes. I like the rest of my veggies raw, but feel free to roast the peppers as well.

3- In a salad bowl, mix the peppers, green onions, corn, spinach and quinoa and mix well.

4- In a small bowl, mix oil, lime juice, mustard, thyme, salt and pepper until combined. If you like a lot of dressing, double the recipe and put some aside. Pour desired amount of dressing over salad, add crumbled feta and chopped herbs and toss to coat evenly.

I hope you like it!


  1. I love this salad...
    Thank you

  2. Our local grocery store carries a salad like this in their deli and I was wanting to recreate it. This is even better. Wonderful and flavorful. Thank you!!

  3. Thank you so much for posting! I too love a salad our local store sells and this is almost exactly like it, only better as the other commenter stated. :-)