Fresh Corn & Quinoa Salad Recipe With Nectarines Is Something to Get Excited About (30 Minutes) Salads Fruit Side Dishes Lunch Grains Gluten-free Vegetables Low Sodium Recipes

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. Check out the health benefits of quinoa, the health benefits of corn, the health benefits of nectarines and the health benefits of fresh herbs.

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.

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.

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

Ingredients

• 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)

Dressing

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

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. (Can't find nectarines? Use peaches or even plums.)
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. (If you want more dressing on your salad, double the ingredients.)
5. Pour over quinoa mixture and toss to coat. Serve at room temperature or refrigerate.

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