Quinoa salad with grilled corn, tomatoes and cilantro

Quinoa salad with grilled corn, tomatoes and cilantro

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  • Prep Time


  • Total Time


  • Servings



  • 1

    cup quinoa

  • cups water

  • Salt

  • 2

    cups grilled corn (from about 2 ears, cut from the cobs)

  • 2

    cups chopped tomatoes, or cherry tomatoes cut in half

  • 1

    serrano chile, seeded and minced

  • ¾

    cup chopped green onion

  • 3

    tablespoons lime juice

  • 2

    tablespoons oil

  • 1

    clove garlic, minced

  • teaspoons ground cumin

  • cups chopped cilantro


Place the quinoa in a strainer and rinse under running water until the water runs clear, 1 to 2 minutes. Turn the quinoa into a medium saucepan and cook over medium heat, stirring constantly. The quinoa will dry, then begin to stick a bit. Keep stirring and eventually it will begin to toast, smell nutty and turn a light golden color (about 5 minutes total). Add the water and one-fourth teaspoon salt, bring to a slow simmer, cover and cook until the quinoa is dry, about 30 minutes. Remove from the heat and set aside for 10 minutes before fluffing with a fork. Transfer the quinoa to a mixing bowl and gently stir in the corn, tomatoes, chile, green onions and 1 teaspoon salt. Combine the lime juice, oil, garlic and cumin in a blender and purée to a smooth dressing. Pour about half of the dressing over the quinoa mixture and stir gently to combine. Add more dressing to taste. Gently fold in the cilantro.


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