Quinoa Corn Salad is an ideal summer side: sweet grilled corn, nutty quinoa and ripe cherry tomatoes tossed in a creamy avocado dressing. This vibrant, vegetarian and gluten-free salad is full of color, texture and fresh flavor.
Fresh grilled corn is one of the highlights of warm-weather cooking. Enjoy it straight from the cob or use it to add smoky sweetness to salads and salsas. In this recipe, grilled corn brings a bright, crisp bite that pairs beautifully with quinoa, juicy cherry tomatoes and a silky avocado dressing. The result is a satisfying side dish that complements grilled fish, chicken or a hearty vegetarian main.
How to make it
This salad comes together quickly and is easy to scale. Start by cooking quinoa according to package directions—rinsing it first helps remove any natural bitterness. While the quinoa cooks, grill the corn until slightly charred for added depth. Allow the quinoa and corn to cool to room temperature before combining so the dressing coats everything evenly.
Remove the kernels from the cob and toss them with the cooled quinoa, halved cherry tomatoes, diced red bell pepper and chopped cilantro. For the avocado dressing, blend ripe avocado with white balsamic vinegar (or regular balsamic if you prefer a darker flavor), fresh lemon juice, salt and pepper. With the blender running on low, drizzle in olive oil until the dressing is smooth and creamy. Toss the dressing with the salad, mix gently and garnish with extra cilantro. Serve immediately or chill for a bit to let the flavors meld.
Can I make it ahead of time?
Yes. To keep the salad fresh, store the avocado dressing separately and combine it with the quinoa mixture just before serving. If already dressed, the salad will keep in the refrigerator for a day or two, though the avocado dressing may darken slightly over time. Stir gently to reincorporate any separated dressing before serving.
What to serve with it
This quinoa corn salad pairs especially well with simply seasoned grilled proteins such as lemon-herb salmon or tomato-basil chicken skewers. It also works as a hearty topping for leafy greens, a side for tacos or a colorful addition to a picnic spread.
Tools and pantry items used to make this recipe
- Medium pot with lid – for cooking quinoa
- Blender or food processor – for making the avocado dressing
- Outdoor or indoor grill – to char the corn for extra flavor
- Quinoa (cooked)
- Olive oil
- White balsamic vinegar (or regular balsamic as an alternative)
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Quinoa Corn Salad with Avocado Dressing
6 people
Ingredients
Quinoa Corn Salad
- 3 cups cooked quinoa
- 1 red bell pepper, diced
- 1 cup heirloom cherry tomatoes, halved
- 2 ears corn, grilled and kernels removed
- 1 tablespoon fresh cilantro, chopped
- 1/2 cup avocado dressing (recipe below)
Avocado Dressing
- 1 avocado, skin and pit removed
- 1/4 cup white balsamic vinegar (or regular balsamic)
- 3 tablespoons fresh lemon juice
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 cup olive oil
Instructions
Quinoa Corn Salad
- Combine the cooked quinoa, grilled corn kernels, halved tomatoes and diced bell pepper in a large mixing bowl.
- Pour the avocado dressing over the salad.
- Mix gently until everything is evenly coated, then garnish with chopped cilantro and serve cold or at room temperature.
Avocado Dressing
- Add the avocado, white balsamic vinegar, lemon juice, salt and pepper to a blender or food processor and blend on low until smooth.
- With the blender running, drizzle in the olive oil until the dressing is creamy and emulsified. Taste and adjust seasoning if needed.
Notes
- If you don’t have white balsamic vinegar, regular balsamic will work; the dressing will be slightly darker in color but still delicious.
- To boost texture, try adding black beans, chopped avocado, or a squeeze of extra lemon just before serving.
- Rinse quinoa before cooking and fluff with a fork when done for a light, airy texture.