Charred Corn and Quinoa Salad with Jalapeño Basil Dressing
This charred corn and quinoa salad is packed loaded with wholesome pan-seared veggies then dressed in a bright jalapeño lime dressing. The perfect make ahead nutrient dense salad.
Why You’ll Love This Quinoa Corn Salad
- Great to meal prep. Make a large batch of this nourishing salad to make hitting your veggie goals a lot easier.
- Easy to customize. Change up the veggies, herbs, or spice level based on your preference. I have listed some alternatives below to help!
- Where the fiber is coming from. To really maximize on fiber, this salad combines whole grains like quinoa and corn with beans like edamame. All excellent sources of fiber found all in one bowl.
Key Ingredients and Substitutions
- Quinoa: I used white quinoa. If not a fan of quinoa, try a short pasta shape instead.
- Corn: Fresh corn on the cob is ideal. Frozen corn can also work.
- Shallots: Swap with red onion, white onion, scallions, or leeks.
- Zucchini: Sub for different vegetables like summer squash, sun gold tomatoes, or kale.
- Edamame: Use frozen shelled edamame, or replace with chickpeas or cannellini beans.
- Herbs: I used fresh basil. This also works with cilantro or chives as alternatives. Do note, that changing the herbs will lead to a change in flavor.
- Jalapeño: For more heat, try with a serrano pepper instead.
- Lime: Fresh is best so you can use both the juice and zest.
- Sun-Dried Tomatoes: To help add a little chewy bite, I added some jarred sun-dried tomatoes packed in oil. I also like to use the oil from the jar to do the cooking, but feel free to use olive oil if you prefer! Jarred artichoke hearts make for a great alternative.
- Pepitas: Try pistachios if you can tolerate nuts.
How to Make This Corn and Quinoa Salad Step by Step
Cook the quinoa: Place the quinoa in a fine mesh sieve, rinse it very well, then allow to drain. Transfer the quinoa to a medium saucepan with the vegetable broth and bring to a boil. Reduce to a low simmer, cover with a lid, and allow to cook for 12-13 minutes. Remove from heat and allow to steam for 10 minutes with the lid on. Fluff the quinoa with a fork.
Sauté the corn: Cut the corn kernels from the cob. Heat 1-2 tbsp of oil to a large skillet over medium-low heat. Add corn and cook undisturbed for 3-4 minutes. Toss together with a pinch of salt and cook 2 more minutes until lightly charred.
Add pepitas and shallots: Stir in pepitas, sauté 2 minutes. Add shallots and another pinch of salt. Sauté 2 minutes until softened. Stir in the minced garlic and cook for 2 minutes.
Add zucchini and seasonings: Stir in oregano, red pepper flakes, and zucchini. Sauté 2-3 minutes until zucchini softens slightly. Remove from heat and stir in zest of 1 lime.
Assemble the salad: In a large mixing bowl, combine the cooked quinoa, sautéed veggies, edamame, sun-dried tomatoes, 1 sliced jalapeño, 1/4 cup basil leaves, juice of 1 lime, and a generous pinch of salt. Toss to combine.
Make the dressing: In a blender cup, combine the remaining 1/2 cup basil, 1 jalapeño, 2 garlic cloves, scallions, juice and zest of 1 lime, vinegar, 3 tbsp of extra virgin olive oil, and 1/2 tsp salt. Blend until smooth. Adjust seasoning to taste. Makes about 2/3 cup of dressing.
Serve: Enjoy a portion of the salad and dress with 2-3 spoonfuls of your basil jalapeño dressing on top.
Expert Tips
- Save time with a few shortcuts. I like to keep some shelf stable or frozen quinoa on hand. You can also use frozen corn to save on making a mess from cutting the corn away from the cob. Premade dressings you love can also pair really well with the base quinoa salad.
- Less is more. I recommend using a little less water than what is normally recommended on packages especially after rinsing the quinoa. Normally I do 1 cup quinoa and 1 3/4 cup water or veggie broth, a little under the normal 1:2 ratio that is recommended.
- Adjust the spice. If you like spice, feel free to upgrade to a serrano pepper. If you are sensitive to spice, I would recommend removing the seeds and membrane from your jalapeño pepper before adding to the dressing.
Frequently Asked Questions
I would recommend adding some crispy tofu made using super firm tofu. Super firm tofu provides about 14g of protein on it’s own. You can also use seitan, soy curls, or some grated tempeh to add to this salad.
If you want to swap the oil or use less oil overall in the dressing, swap the oil for some plant-based yogurt. You will still get the creaminess, but with much less fat.
Yes! This quinoa salad is perfect to meal prep. I like to prep and store the salad and dressing separately in airtight containers. Store both in the fridge for up to 4 days.
Swap the edamame for crispy lentils or chickpeas!
Quinoa salad can be eaten hot or cold based on preference. Feel free to reheat in the microwave before enjoying.
Make It Balanced
As designed, this meal is balanced as written. You get protein from the edamame and quinoa, energy from the quinoa and corn, and healthy fat from the dressing and pepitas. On top of that, you are getting a wide variety of vegetables and grains that help provide a wide range of antioxidants and fiber.
If you choose to serve this salad as a side, I would recommend enjoying it served with a high protein main like this tofu cutlet.
More Refreshing Veggie Loaded Salad Recipes
- Broccolini Salad with Marinated Sumac Onions
- Lime Crunch Noodle Salad
- Chopped Kale Salad with Sweet Chili Almond Dressing
- Cilantro Lime Slaw Bowl with Roasted Sweet Potatoes
- Herby Avocado White Bean Salad
If you tried this recipe or any other recipe on the blog, then let me know what you thought in the comments below! And if you loved it, don’t forget to rate it too. Feel free to follow on Instagram, Pinterest, and TikTok for the latest nutrition tips and recipe videos.
Charred Corn and Quinoa Salad with Jalapeño Basil Dressing
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 4-6 servings
- Category: Main Dish
- Method: Stove Top
- Cuisine: American
- Diet: Vegan
Description
This charred corn and quinoa salad is packed loaded with wholesome pan-seared veggies then dressed in a bright jalapeño lime dressing. The perfect make ahead nutrient dense salad.
Ingredients
- 1 cup quinoa
- 1 3/4 cup vegetable broth or water
- 3 ears of corn
- 1/4 cup sun-dried tomatoes from a jar packed in oil, julienned
- Kosher salt
- 1/4 cup pepitas
- 2 shallots, thinly sliced
- 6 garlic cloves, mince 4 of the cloves
- 1 tsp dry oregano
- 1/2 tsp red pepper flakes (optional)
- 2 large limes
- 2 small zucchini, sliced into half moons
- 12 oz bag frozen shelled edamame, thawed or cooked according to package
- 2 jalapeños, thinly sliced (deseed for less spice)
- 3/4 cup fresh basil leaves (lightly packed)
- 2 scallions, roughly chopped
- 1 tbsp white wine vinegar
- 3 tbsp extra virgin olive oil
Instructions
- Place the quinoa in a fine mesh sieve, rinse it very well, then allow to drain. Transfer the quinoa to a medium sauce pan with the vegetable broth and bring to a boil. Reduce to a low simmer, cover with a lid, and allow to cook for 12-13 minutes. Remove from heat and allow to steam for 10 minutes with the lid on. Fluff the quinoa with a fork.
- As the quinoa cooks, cut the corn kernels away from the cob and prep any additional veggies and aromatics as needed. Heat up 1-2 tbsp of oil to a large skillet over medium low heat. Personally, I like to use the oil from the jar of sun-dried tomatoes, but use any high-heat oil you prefer. Add the corn and spread it out evenly over the bottom of the pan. Allow to cook undisturbed for 3-4 minutes. Add a generous pinch of salt, give the corn a toss and sauté for 2 minutes until the corn starts to lightly char around the edges.
- Add the pepitas, give everything a good stir to combine then sauté for 2 minutes.
- Add the shallots and a generous pinch of salt. Continue sautéing for about 2 minutes or until the shallots have softened. Stir in the garlic, sautéing it for about 2 minutes until fragrant.
- To the pan, add the oregano, red pepper, and zucchini. Sauté this together for 2-3 minutes. You want the zucchini to soften just a little bit, while still maintaining some of it’s bite. Remove the pan from heat, add the zest of 1 lime and give everything one last good stir.
- To a large mixing bowl, add the cooked quinoa, sautéed corn and veggies, edamame, sun-dried tomatoes, 1 sliced jalapeño, 1/4 cup fresh basil leaves, juice of 1 lime, and a generous pinch of salt. Toss everything together to evenly mix.
- For the dressing, add the remaining 1/2 cup of basil, 1 jalapeño, 2 garlic cloves, scallions, the juice and zest of 1 lime, vinegar, 3 tbsp of extra virgin olive oil, and 1/2 tsp salt to a blender cup. Blend on high until smooth. Taste and adjust with more salt or vinegar to balance acidity more to your liking. This will yield about 2/3 cup of dressing.
- Enjoy a portion of the salad and dress with 2-3 spoonfuls of your basil jalapeño dressing on top.
Notes
Save time with a few shortcuts. I like to keep some shelf stable or frozen quinoa on hand. You can also use frozen corn to save on making a mess from cutting the corn away from the cob. Premade dressings you love can also pair really well with the base quinoa salad.
Less is more. I recommend using a little less water than what is normally recommended on packages especially after rinsing the quinoa. Normally I do 1 cup quinoa and 1 3/4 cup water or veggie broth, a little under the normal 1:2 ratio that is recommended.
Adjust the spice. If you like spice, feel free to upgrade to a serrano pepper. If you are sensitive to spice, I would recommend removing the seeds and membrane from your jalapeño pepper before adding to the dressing.
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