YOUR HEALTHY PLATE: Corn & Quinoa Salad

In case you’re wondering, THIS is what you should do with your roasted ears of corn! ‘Tis the season!!

  • 1 c. black quinoa, rinsed and drained
  • 1/2 tsp. salt
  • 1 1/2 c. corn kernels (from 2 ears of corn, roasted on the grill if you are so lucky, otherwise boiled)*
  • 1 1/2 c. water
  • 1 1/2 c. sweet grape tomatoes, halved
  • 1 c. red cabbage, finely chopped
  • 1 c. cucumber (peeled, seeded and diced)


  • 1/2 c. olive oil
  • 1/4 c. fresh lemon juice
  • 2 Tbsp. maple syrup
  • 1 Tbsp. Dijon mustard
  • 1 tsp. salt

1) Heat quinoa and salt with water to a boil. Reduce heat to medium-low, cover, and simmer 30 minutes or until water is absorbed. Set aside, covered, for 10 minutes.

2) Add the quinoa, corn, tomatoes, cabbage and cucumber to a generous-sized bowl.

3) Blend together the dressing ingredients until smooth, pour over the vegetables, and toss until well mixed.

4) Call the troops! Plan on this amount feeding 3-6, depending what else is on the table.

*Note: if the corn is incredibly fresh and sublimely sweet, consider using the raw kernels. But that is up to you.

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