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Roasted Corn and Quinoa Salad
This vibrant Roasted Corn and Quinoa Salad is a delightful medley of flavors and textures, perfect for a summer picnic or a light lunch. The sweet, smoky notes of roasted corn blend beautifully with nutty quinoa and a rainbow of fresh vegetables, all tossed in a zesty lime dressing. This salad not only bursts with freshness but is also packed with nutrients, making it a nourishing choice for any meal. Historically, quinoa has been a staple food of the Andes for thousands of years, cherished for its high protein content and versatility. Enjoy this wholesome dish as a standalone delight or as a refreshing side!
Ingredients
- Corn
- 4 ears, husked
- Quinoa
- 1 cup, rinsed
- Water
- 2 cups
- Red bell pepper
- 1, diced
- Cucumber
- 1, diced
- Cherry tomatoes
- 1 cup, halved
- Red onion
- 1/2, finely chopped
- Fresh cilantro
- 1/2 cup, chopped
- Lime juice
- 3 tablespoons
- Olive oil
- 2 tablespoons
- Salt
- to taste
- Black pepper
- to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Place the husked corn on a baking sheet and roast in the preheated oven for 15-20 minutes, turning occasionally, until the kernels are lightly browned and fragrant. Remove from the oven and let cool before carefully cutting the kernels off the cob.
- While the corn is cooling, rinse the quinoa thoroughly under cold water. In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa has absorbed all the water. Remove from heat and let cool.
- In a large mixing bowl, combine the roasted corn, cooked quinoa, diced red bell pepper, cucumber, halved cherry tomatoes, finely chopped red onion, and fresh cilantro.
- In a separate small bowl, whisk together the lime juice, olive oil, salt, and black pepper to create the dressing.
- Pour the dressing over the salad mixture and gently toss to combine, ensuring all ingredients are well-coated.
- Cover the salad and refrigerate for at least 1 hour before serving to enhance the flavors.
- Serve chilled and enjoy the fresh, vibrant flavors of this nutritious salad!
Tips
- For a spicier kick, add diced jalapeño or a pinch of cayenne pepper to the salad.
- Feel free to substitute other vegetables based on your preference or seasonal availability, such as zucchini or avocado.
- This salad can be prepared a day in advance, making it a great option for meal prep.
Dietary Information
Servings: 6 Dish Type: Salad Prep Time: 20 minutes Cook Time: 20 minutes Calories: 220 Fat: 9g Carbs: 32g Protein: 6g Sodium: 50mg Sugar: 3g
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