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Quinoa Corn Salad

Quinoa Corn Salad

Serves 6 | Prep Time 15 minutes | Cook Time 20 minutes



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


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, 12g fat (39% calories from fat), 7g protein, 36g carbohydrate, 9g fiber, 0mg cholesterol, 390mg sodium