Serves: 6 | Prep Time: 15 minutes | Cook Time: 20 minutes
Quinoa Corn Salad


  • Salad
  • 1 cup Eden Quinoa
    or Eden Red Quinoa
  • 1 pinch Eden Sea Salt
  • 1 1/2 cups fresh or frozen organic sweet corn, blanched for 2 to 3 min. in 1 cup boiling water
  • 1/3 cup finely chopped red onion
  • 1/4 cup red radish, halved or quartered and thinly sliced
  • 1 medium cucumber, diced
    or two baby cucumbers, quartered
  • 1 1/2 cups cherry or grape tomatoes, halved
  • Dressing
  • 1/4 cup Eden Extra Virgin Olive Oil
  • 1 tsp Eden Sea Salt
  • 1/3 cup freshly squeezed lemon juice
  • 1 Tbsp any Eden Mustard
  • 1 1/2 to 2 Tbsp organic maple syrup, or to taste


For the salad, bring water to a boil and add the quinoa and sea salt. Cover, reduce heat to medium-low and simmer 15 minutes. Turn off the flame and set aside to cool, fluffing with a fork periodically.

Bring 1 cup water to a boil in a saucepan, add the corn and simmer 2 to 3 minutes. Drain and rinse under cold water. Place the corn, tomatoes, red onion, radish and cucumber in a mixing bowl. Add the quinoa to the mixing bowl.

To make the dressing, combine all ingredients in a blender and pulse until smooth. Stir the dressing into the salad. Serve room temperature or chill for 1 hour.

Nutritional Information

Per serving - 270 calories, 12 gram fat (39% calories from fat), 7 gram protein, 36 gram carbohydrate, 9 gram fiber, 0 milligram cholesterol, 390 milligram sodium

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