Quinoa Summer Salad With Sweet Corn and Tomato

Serves 4 




 The Dressing:

2 tablespoons red wine vinegar
1 teaspoon honey
1/4 cup extra virgin olive oil
Kosher salt and ground black pepper, to taste


The salad:

1 cup quinoa, rinsed and drained
1/4 cup peeled, diced cucumber
1/2 cup halved grape tomatoes (heirloom, if available)
1/4 cup red pepper, cut into 1/2-inch dice
1/4 cup small diced red onion
1/2 cup fresh corn kernels, from about 1 small ear of corn
2 tablespoons thinly sliced basil
1 tablespoon thinly sliced mint
Kosher salt and ground black pepper, to taste




  1. In a small mixing bowl, make the dressing.
  2. Whisk together the vinegar, honey and oil, and season to taste with salt and pepper. Set aside.   
  3. Place quinoa in saucepan with 2 cups water and a generous pinch of salt, and bring to a boil.    
  4. Cover, reduce heat and simmer until all the water has evaporated, about 20-25 minutes.
  5. Set aside to cool slightly. 
  6. To finish, place quinoa into a large bowl and add cucumber, tomatoes, peppers, red onion, and corn. 
  7. Toss with the dressing, and season to taste with more salt and pepper, if needed. 
  8. Garnish with basil and mint and toss lightly to combine. 
  9. Serve immediately or refrigerate until ready to eat.


For more Alter Eco Cooking Shows and Recipes, Click Below:

Episode 2 -  Mexican Jambalaya
Episode 3 -  Rainbow Quinoa Root Roast
Episode 4 -  Spring Quinoa with Asparagus, Pea, and Pancetta Cream Sauce

Episode 5 - Quinoa Stuffed Acorn Squash 

Find more great Alter Eco Recipes here on our Recipe Page!