This quinoa salad is one of those dishes I turn to when I want a straightforward, healthy lunch that feels lively without much fuss. Roasting fresh corn adds a gentle sweetness and a bit of char that plays nicely with fresh herbs and lime. It’s light enough for warmer days but filling enough to keep you going.
The Story Behind This Recipe
I first stumbled across quinoa salads during a quick trip to Peru a few years back. The flavors there are bright and unfussy, packing plenty of punch with straightforward ingredients and a good dose of lime. I adapted the salad to what’s easy to find in my kitchen, swapping out a few things but keeping the zesty, fresh foundation.
One of my favorite parts about this salad is how versatile it feels. Sometimes I make it the night before and let those flavors mingle in the fridge. Other times, I roast the corn fresh, and the slight smokiness really stands out. The chili and cilantro play with the lime juice in a way that keeps it light but flavorful.
This salad also fits nicely into a routine where I want something nourishing that doesn’t demand too much hands-on time. Cooking quinoa is a breeze, and roasting corn in a pan only takes a few minutes. A quick whisked dressing pulls it all together in about the time it takes to chop a few fresh herbs, and you’re set for a satisfying bite.
Friends who have tried it often ask how something so simple can taste this bright and fresh, which is a nice reminder that familiar ingredients can feel new when combined thoughtfully. I usually serve it alongside grilled chicken or even tossed with some avocado slices for extra creaminess.
Cuisine: Peruvian
Course: Lunch
Servings: 4
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Ingredients
- 1 cup quinoa, rinsed
- 1 1/2 cups water or vegetable broth
- 2 ears fresh corn, husked
- 1 small red chili (or 1/2 tsp chili flakes), finely chopped
- 1/4 cup fresh cilantro, chopped
- Juice of 2 limes
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 1/4 cup red onion, finely diced (optional)
Instructions
- Step 1. Rinse the quinoa under cold water until water runs clear.
- Step 2. In a medium saucepan, combine quinoa and water or broth. Bring to a boil, then reduce heat to low, cover, and cook until quinoa is fluffy and water is absorbed, about 15 minutes. Remove from heat and let rest covered for 5 minutes.
- Step 3. While quinoa cooks, heat a dry skillet over medium-high heat. Remove kernels from corn by slicing down the cob, then add them to the hot pan.
- Step 4. Toast the corn, stirring occasionally, until lightly charred in spots, about 5-7 minutes. Remove from heat and let cool slightly.
- Step 5. In a large bowl, whisk together lime juice, olive oil, chili, salt, and pepper.
- Step 6. Add cooked quinoa, roasted corn, chopped cilantro, and red onion (if using) to the bowl. Toss to combine and adjust seasoning as needed.
- Step 7. Serve at room temperature or chilled.
Tips for Success
- If you can’t find fresh corn, frozen corn works well too. Simply thaw and dry it before roasting.
- Rinse quinoa thoroughly before cooking to remove its natural bitterness.
- For a bit of crunch, add toasted pepitas or chopped nuts on top before serving.
- Make the salad a few hours ahead to let flavors meld, but add fresh herbs right before serving to keep them bright.
Variations & Substitutions
- Swap the red chili for diced jalapeño or a dash of smoked paprika for different heat profiles.
- Add diced avocado for creaminess just before serving.
- Toss in some chopped cherry tomatoes or diced cucumber for extra freshness.
- Use lemon instead of lime for a slightly different citrus note.
