Quinoa Salad with Sweet Corn & Tomato

 Visually and gastronomically pleasing, this salad will surely be the star of any potluck. Packed with fresh tomatoes, onion,  and sweet corn, it starts to resemble confetti more and more --- let the party begin!




  • 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 Alter Eco Rainbow Quinoa, rinsed and drained (or Pearl, Red & Black combined)
  • 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


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

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