Spicy Quinoa and Corn Salad

If you are looking for a quick, easy, and delicious quinoa recipe, this one is for you!  Even if you weren’t looking and simply stumbled upon this recipe I promise that you will not be disappointed.  I serve spicy quinoa and corn salad as a main dish most of the time.  It is also compliments a main dish, such as black bean burgers , really well.

I often prepare spicy quinoa and corn salad in bulk so that I am able  to eat it for easy lunch or dinners throughout the week.  Quinoa is loaded with protein and cooks quickly making this dish both nutritious, delicious, and quick (20 minutes easy!).

What you need:

1 1/2 cups uncooked quinoa thoroughly rinsed and drained

10 ounces corn kernels (I use frozen because it is nearly impossible for me to find fresh organic corn on the cob) or approximately 3 ears of corn cut from the cob

1 diced red pepper

1 peeled and diced cucumber

a bunch of scallions (sliced)

2 or 3 jalapeno peppers diced (I leave the seeds but that is up to you!)

1/4 cup chopped cilantro leaves

1/4 cup fresh lemon juice

1/2 cup extra-virgin olive oil (coconut oil is great in this dish as well!)

1 tsp chili powder

1 tsp ground cumin

sea salt

Garnish:  romaine (or spinach, or kale, or whatever leaf is your fav!)  avocado, tomatoes, lime, and/or roasted pumpkin seeds

What you do:

Bring 2 3/4 cups of water to a boil in a small saucepan.  Add quinoa and a pinch of sea salt, return to boil.  Reduce heat and simmer for 15 minutes or until water is absorbed.  Stir in corn (I do not thaw out the kernels).  Spread out on a cookie sheet to cool.

While you are cooking/cooling the quinoa whisk the lemon juice, cumin, chili powder, garlic, oil and sea salt (to taste).  Set aside.

In a large mixing bowl combine the quinoa and corn mixture, red pepper, jalapeno, cucumber, scallions, cilantro, and dressing.

** At this point you are able to easily customize this dish for anyone who does not enjoy spicy foods, such as children.  Simply mix all of the ingredients as the recipe calls for but reserve the jalepenos.  Pull the desired ‘unspicy’ portion and set it to the side in a separate dish.  Finally, you can add the jalepenos to the yummy spicy bowl!

Top with garnishes of your choice and serve immediately.


If you liked this recipe you may also like Quinoa Patties or Garbanzo Bean Salad.

To see all of my recipes please click here.

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