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This corn quinoa salad with cherry tomatoes and feta is a vibrant mix of fresh, healthy ingredients that’s as delicious as it is easy to make. With a burst of fresh, tangy, and subtly sweet flavours and crunchy texture, this corn salad screams summer and is perfect for BBQs and picnics. Having said that, I do make it all year round for light dinners or lunch meal prep!
Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 📹 Watch The Video | 👩🍳 Recipe Tips 🥗 Serving Suggestions | 📝 Full Recipe Card | 🍽 More Quinoa Recipes To Try
I love making this salad whenever fresh corn is in abundance as it’s extra sweet. However, I have also made it successfully using frozen corn (make sure to get sweet corn!). It combines vibrant ingredients that are healthy but also delicious.
It has a fun and varied texture of crunchy corn, fluffy quinoa, juicy tomatoes, and creamy feta. Plus, those fresh, tangy, subtly sweet, and aromatic flavours that balance so well. It’s vegetarian, gluten-free, and packed with nutrients so it’s a bit of a crowd-pleaser.
Perfect for BBQs, easy to prepare, great for meal prep, and can be made ahead. You can serve it as a side dish or add chicken/chickpeas for a main meal.
👩🍳 If you like this recipe, check out my Mexican corn and black bean salad, pea corn & halloumi Fritters, or these kale and corn fritters.
What You’ll Need
Here is what you’ll need for this corn and quinoa salad recipe. Find the full measurements in the recipe card below.
- Quinoa: It adds a nutty flavour and fluffy texture to the salad; I use uncooked white quinoa but you could get 3 cups of pre-cooked quinoa for a speedier version. Not a fan of quinoa, couscous or brown rice is a good alternative.
- Corn: Fresh sweet corn on the cob or frozen, gives a sweet crunch. Canned is okay but it’s not as juicy.
- Also for the salad: juicy and tangy cherry tomatoes (can be swapped with diced larger tomatoes), red onion for a sharp and pungent kick, and fresh and aromatic coriander/cilantro. Not a fan of this herb, replace with basil or parsley.
- Feta: Creamy and salty, use smooth Danish feta for the best results.
- Dressing: Olive oil, honey, lemon zest and juice, garlic, salt, and pepper for a tangy and sweet finish.
How To Make Corn Quinoa Salad
Find the full recipe and nutritional information below. Here are some handy step-by-step photos.
- Prepare veggies: Clean and cut the corn, halve cherry tomatoes, finely dice red onion, and chop coriander/cilantro.
- Prepare corn: Boil fresh corn cobs for 5-7 mins or use frozen corn.
- Cook quinoa: Boil quinoa with water and salt, simmer for 15 mins, let sit covered for 10 mins, then fluff and cool.
- Make dressing: Whisk olive oil, honey, salt, pepper, garlic, lemon zest, and juice until smooth.
- Assemble salad: Mix cooked quinoa, corn kernels, cherry tomatoes, onions, and coriander in a large bowl. Toss with dressing and top with crumbled feta.
Watch The Video
Recipe Tips
- Use pre-cooked quinoa if in a hurry (about 3 cups).
- Frozen or canned corn works too; just boil for 1 minute if using frozen. Frozen is better, pick sweet corn!
- Add diced cooked chicken or chickpeas to make it a main dish and for extra protein.
Serving Suggestions
This corn and quinoa salad is perfect as a side dish for BBQs or picnics. Serve it with grilled chicken or fish for a complete meal or add some chickpeas. Try it with some pork and veggies skewers or some chicken rissoles.
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This vibrant corn quinoa salad with cherry tomatoes and feta is your go-to for a burst of fresh, tangy, and subtly sweet flavours and crunchy texture. It screams summer and is perfect for BBQs and picnics but I do make it all year round for light dinners or lunch meal prep!
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Add 1 cup of quinoa and 1.75 cups of water to a medium pot and season with salt. Bring to a boil, cover, reduce the heat, and simmer for 15 minutes. Remove from the heat and let it sit, covered, for 10 more minutes. Fluff with a fork. Allow to cool.
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Cut the corn in halves and add to a large bowl. Add just enough water to cover the corn. Bring to a boil and cook for 5-7 minutes. Strain and allow to cool.
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While the quinoa and corn are cooking, chop the remaining salad ingredients and prepare the dressing.
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Combine dressing ingredients in a bowl and whisk with a fork until smooth and thick. Set aside. Once the corn is cool enough to handle, slice the kernels off the cobs.
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Combine cooked quinoa, corn, cherry tomatoes, onions, and coriander/cilantro in a large bowl. Add the dressing and toss through. Top with crumbled feta and extra herbs. Serve!
- If using pre-cooked quinoa, you will need about 3 cups. I prefer white quinoa in this salad but you can use red or mixed colours.
- Frozen or canned sweet corn can be used. I prefer frozen over canned as it tastes fresher. Simply add to some boiling water and let cook for 1 minute, then strain and cool.
- For extra protein, add diced cooked chicken or chickpeas.
- Store leftovers in an airtight container in the fridge for up to 3 days. It will keep fresher without the added dressing.
Calories: 375kcal | Carbohydrates: 49g | Protein: 12g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 22mg | Sodium: 885mg | Potassium: 575mg | Fiber: 5g | Sugar: 10g | Vitamin A: 497IU | Vitamin C: 17mg | Calcium: 156mg | Iron: 3mg