Quinoa and Corn Salad Recipe

Today I have a great easy quinoa recipe, that is perfect for this time of year!  This corn salad recipe is easy to make, healthy and tasty!  It’s a perfect dish to make for planned leftovers because it keeps so well.  (Except for the avocado which should be added just before serving.)  I made it this weekend and have been enjoying it for a couple of days!

Now, a note about corn.  I try not to preach too  much here, but I feel I would be remiss if I didn’t mention this.corn salad

I really love corn, but this is one thing that I always buy organic.

I know its tempting to go conventional this time of year, especially when you can pick up two beautiful ears for $1.  (Believe me, I’m trying to stretch my grocery dollars too!)

However, about 86% (or more) of all corn sold in the United States is genetically modified.  Mexico has actually banned GMO corn from the US for import since 2005 due to a lack of evidence that it is safe.  (Read more about that here.)  Additionally, GMO corn has been linked to organ failure.  So, when making healthy quinoa recipes skipping GMO corn just makes sense!

quinoa corn salad recipe

Recipe adapted from Power Foods

Quinoa and Corn Salad Recipe

  • 2 tablespoons lime juice
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon garlic salt
  • 3 cloves garlic, minced
  • 2 tablespoons extra virgin olive oil
  • 2 cups cooked quinoa
  • 1/2 cup corn (thawed frozen or fresh cooked)
  • 1/2 red bell pepper, chopped
  • 3 scallions, sliced thin
  • 1 tablespoon chopped jalapeno chili
  • 2 tablespoons chopped cilantro
  • 1/2 avocado, diced
  • 2 tablespoons pepitas

  1. Make dressing by combining lime juice, cumin, chili powder, garlic salt, minced garlic and olive oil in a small bowl or salad dressing mixer.
  2. In a large bowl, combine quinoa, corn, red pepper, scallions, jalapeno and cilantro. Toss with dressing. Top with avocado and pepitas.

Preparation time: 10 minute(s)

Cooking time:

Diet tags: Low calorie, Gluten free

Number of servings (yield): 4

Calories: 231

Fat: 12.5 g

Protein: 5.6 g

Carbohydrates 26.6

Fiber: 4.9 g

5 :  ★★★★★ 1 review(s)

Notes:  To cook fresh corn on the cob, bring a large pot of water to a boil.  Boil corn for 10 minutes.  Remove from water and allow to cool slightly before cutting off the cob.  If you are new to cooking quinoa, check out this post on how to cook quinoa.

  • Steve

    this looks delicious – and so glad you highlighted the GMO corn problem

    • Wendy Polisi

      Thanks for the feedback Steve – I tried to be brief because I wasn't sure how it would be received. This is an issue that I feel very strongly about..

  • Ron

    This looks and sounds great…just the kind of salad I need to compliment my meals…easy to prepare and since I live in Mexico I can add a few other things I have found here as well. Speaking of which does anyone know where I can purchase quinoa in Mexico??

  • Ted

    Taking great care with our family's health is top priority. To be fair, however, you don't mention that the organ failure is in rats and not in humans. We've heard these types of scary statistics with so many different things, and yes, we have to use common sense. I think, though, we have to be fair and look at the benefits to GMO food as well.
    Recently, Operation Blessing (http://www.ob.org/_video/2011_0804_kenya.asp)” target=”_blank”> ” target=”_blank”>(http://www.ob.org/_video/2011_0804_kenya.asp) trucked in tons of corn to the starving people of Kenya who are facing the worst drought in 60 years. They literally can't grow anything. Should we enhance our corn so that we can provide more for the starving or should we not?
    And how many of us are going to also ditch our cell phones because of the "link" to brain cancer?

    • Wendy Polisi

      When over 19 studies on mammals link GMO consumption to organ failure that is enough for me to want to stay away. Studies are performed on rats because there is a link to how they impact rats versus humans and the ethics involved in testing humans. Is it perfect? No, but the link is enough for me given that the only benefit of GMO’s is that they line the pockets of companies who promote them. Additionally, there is the environmental concern on how the spread of implanted genes can impact the biology of plants and animals.

      Using common sense, I don’t consider making seeds resistant to Round-Up Weed Killer so that they can be heavily sprayed an “improvement”.

      Surely you don’t believe that the reason behind the creation of GMO crops is some altruistic desire to feed people in Kenya?

      GMO crops are about controlling the food supply. Monsanto, who controls 90% of the GMO patents and crops worldwide has been documented as expressing to Arthur Andersen Consulting that their goal is to eradicate natural seeds through GMO hybridization and patent a GMO seed for every food bearing seed on earth. The purpose is to control the world's food supply and require the purchase of only Monsanto seeds, year after year, by every farmer on earth. These GMO seeds, will also conveniently be naturally resistant to being sprayed with the Monsanto poison otherwise known as Round-Up Weed Killer.

      Countries like Mexico and Haiti realize the dangers, which is why they have rejected these crops despite the fact that hunger is a real issue. There are other steps that American’s can take to help solve the hunger problem. Switching to an organic plant based diet is an example.

      I didn’t say people shouldn’t eat corn. I merely suggested that it was a great area to go organic. There are no known benefits to GMOs and there is too much that we don’t yet fully understand about the health risks.

      As to the comment about sending GMO corn to Kenya or India, what you are essentially saying is that Kenyans should be thankful for being sent poison saturated fake food known to cause a host of health issues. Really, I think we can do better than that.

      • Maggie

        You tell 'em, Wendy!! Right on.

  • joe

    You all out there should really try quinoa. It tastes great, is super healthy and is super low in calories! Yay!

  • Cheri-Beri

    Love it, love it, LOVE IT! I added some celery because mine was on its last leg. Thanks a bunch!

    • Wendy Polisi

      Oh, I'll bet celery was amazing in this! Just the perfect addition of texture…and I'm all about the texture! So glad you enjoyed it!