Quinoa & Fresh Corn Salad Recipe With Creamy Pineapple Lime Dressing Salads Grains Lunch Dinner Side Dishes Vegetarian Gluten-free

If you follow me on 30Seconds, you might notice I really like vegetarian dishes, and quinoa salads are some of my favorites. This quinoa salad has such fun ingredients and textures: corn, peppers, cucumber, pepitas and edamame, to name just a few. Topped with the pineapple lime salad dressing, this grain salad is such a wonderful burst of flavors. Best of all, this makes a big salad that is even better the next day (if you’re lucky enough to have leftovers).

To make this gluten-free quinoa and corn salad recipe you will need quinoa, fresh corn, olive oil, pepitas, edamame, salt, black pepper, cucumbers, peppers, fresh mint, fresh cilantro, cheese of choice (goat cheese, cotija or feta) and optional crushed red pepper flakes for a little spice. For the pineapple lime salad dressing you will need fresh pineapple, limes for juicing and zesting, apple cider vinegar, honey, olive oil, salt and black pepper.

This grain salad is fresh and full of healthy ingredients (read about the health benefits of quinoa and the health benefits of peppers.) Serve this fresh and fit salad for lunch, as a vegetarian dinner or as a side dish with your favorite proteins. This salad is also a great meal-prep option.

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Cuisine: American
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 8

Ingredients

Pineapple Lime Dressing 

• 1/2 cup fresh pineapple
• 1 lime, juiced and zested
• 1/4 cup apple cider vinegar
• 1 tablespoon honey
• 1/2 cup extra virgin olive oil
• kosher salt, to taste
• freshly ground black pepper, to taste

Salad

• 1 cup quinoa, uncooked
• 3 large ears of corn (about 2 1/2 cups of kernels)
• extra virgin olive oil
• 1/4 cup pepitas
• kosher salt, to taste
• 2 cups edamame, shelled, fresh or frozen
• 1/2 large English cucumber or 1 large cucumber
• 1 medium pepper, serrano or any bell works great, seeded and chopped
• 1 cup fresh mint leaves
• 1 cup fresh cilantro
• 4 ounces cotija, goat cheese or feta cheese
• crushed red pepper flakes (optional)

Recipe Notes

• If you prefer more raw ingredients, feel free to add the edamame and peppers to the salad that way and skip cooking them.

• Store any leftover salad in an airtight container in the fridge for up to five days.

Here's how to make it: 

1. Make the quinoa according to package directions. When done, remove lid and place in a large salad bowl. Set aside. 
2. Make the dressing by placing all the ingredients in a blender or food processor.
3. Blend on high until smooth.
4. Place a large skillet on the stove on medium-high. Add a few tablespoons of olive oil, the corn and peppers, and cook for about 5 minutes, making sure to scrape the bottom and turn over the mixture often.
5. Add the edamame and cook for another 5 minutes. If the mixture starts to burn reduce heat to medium.
6. If you haven’t already, reduce heat to medium and make an opening for the pepitas. Add them into the mixture. Cook for another 2 to 3 minutes. Remove the skillet from the heat.
7. Add the corn mixture to the quinoa along with the cucumber and fresh herbs. Top it all with the dressing. Toss to combine. Taste to see if more salt and pepper is needed. Add crushed red pepper flakes, if using.
8. Sprinkle the cheese on top. Serve in bowls or as a side with a simple protein and enjoy!

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by HappyForks. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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