Quinoa Corn Salad With Cilantro, Chives, and Lemon-Lime Dressing

Total Time
Prep 15 mins
Cook 15 mins

From Rebar Cookbook, this sweet, spicy, and cool salad is a summer treat!

Ingredients Nutrition


  1. Place quinoa in a fine mesh sieve and rinse thouroughly with cold, running water. Bring water to boil in a small pot, add the quinoa and salt, and bring to a boil again. Cover and reduce heat to low for 15 minutes. Turn off the heat and keep the pot covered for an additional 5 minutes. Strain off any excess liquid and spread the quinoa out to cool on a tray while preparing the remaining ingredients.
  2. Steam or lightly saute corn until just tender and cool to room temparature. Combine all of the ingredients in a large bowl and gently toss. Season with additional salt, pepper, or hot sauce to taste. Serve with fresh lime wedges.
Most Helpful

I made this salad for a vegan potluck and got compliments at the party. It's very fresh-tasting and goes perfectly with burritos or enchiladas as a side dish. I think the key is to get the right balance of lemon-lime juice and hot sauce in the topping. The hot sauce takes it from bland into Tex-Mex territory and is essential IMO, but add it slowly as a little goes a long way. I added a little olive oil to the dressing as well. Thanks for sharing, Katzen! Made for Zaar Cookbook Tag.

averybird April 14, 2013

I loved it. I just probably would use less lime/lemon juice. At the last minute I couldn't use any of my cilantro (the best part), so I'm still very impressed with how this turned out without it. I will make this again and load it up. Very healthy, yummy and summery!

jiddle314 June 12, 2012

DH super loved this one!! He enjoyed the heat and the dressing was perfect! The next day I chopped up some avocado into the leftovers and he enjoyed immensely!! Very lovely recipe here - thanks Katzen!!! Made for Veg*n Swap 28!

Mindelicious November 20, 2010