Fresh Corn & Quinoa Salad Recipe With Nectarines: A Summer Salad to Get Excited About Salads Fruit Side Dishes Lunch Grains Gluten-free Vegetables

Jan Mostrom
10 months ago

I'm so excited it's time again to make this incredible summer corn and quinoa salad. I love that this nectarine, quinoa and corn salad recipe takes advantage of fresh summer nectarines and corn while in season. And you don't need a lot of ingredients to make this satisfying, fresh salad recipe. This may just become a new family favorite!

All you'll need for this corn, fruit and quinoa salad recipe is quinoa, corn, nectarines, red onion, fresh cilantro, fresh mint and a cucumber. For the dressing you will need lemon juice (fresh is always best), olive oil, garlic salt and black pepper.

This fresh summer salad is gluten-free and can be served cold or at room temperature. Serve the salad as a side dish with dinner or a light lunch. This is a great recipe to take to potlucks, cookouts and other summer gatherings.

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Cuisine: American
Prep Time: 20 minutes
Cook Time: 10 to 12 minutes
Total Time 30 to 32 minutes
Servings: 4 to 6


  • 1/2 cup uncooked quinoa
  • 2 ears corn, cooked and kernels removed (or 1 cup frozen or canned sweet corn)
  • 2 ripe nectarines or peaches (white if possible), pitted and cubed
  • 1/2 cup thinly sliced red onion
  • 1/3 cup fresh chopped cilantro
  • 1/3 cup fresh chopped mint 
  • 1/2 English cucumber, peeled cut into pieces (or 1 whole regular cucumber)


  • 1/2 lemon, juiced
  • 2 garlic cloves, minced
  • 2 tablespoons olive oil

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Recipe Notes

  • I prefer onion that isn't raw. If you want to temper the raw onion, soak it in water or put onions in a small container and cover with white wine vinegar and 1 teaspoon of granulated sugar while you cook the quinoa and assemble the salad. Then drain liquid and add to salad before tossing.
  • Can't find nectarines? Use peaches or even plums.
  • If you want more dressing on your salad, double the ingredients. 

Here's how to make it:

  1. In a saucepan, prepare the quinoa according to package directions. Reduce heat to low and cover and cook until water is absorbed, about 10 to 12 minutes. Set aside to cool.
  2. Chop nectarines, vegetables and herbs.
  3. Combine corn, nectarines, cilantro, mint, onion, herbs and cucumber in a medium salad bowl. Add quinoa and gently stir to combine.
  4. Combine dressing ingredients. Season with salt and black pepper. Mix well.
  5. Pour over quinoa mixture and toss to coat. Serve at room temperature or refrigerate.

Recipe cooking times and servings are approximate. Need to convert cooking and baking measurements? Here are some kitchen conversion charts. Here's how to submit your recipes to 30Seconds.

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See more tips on – Inspire and be inspired!
Knives $8 & Up
Salad Bowls $9 & Up
Saucepans $10 & Up
Quinoa $3 & Up
Olive Oil $4 & Up

Comments (3)

Donna John
This looks amazing, Jan Mostrom ! Cannot wait to make it. So pretty, too.
So much bright color, as they say you should eat the rainbow and this helps you do that.
Elisa Schmitz
I love salads like this that contain quinoa because it's gluten-free and adds all that nutrition. Thank you for this amazing salad recipe, Jan Mostrom !
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