Corn Quinoa Salad With Tomatoes & Feta

This corn quinoa salad with cherry tomatoes and feta is a vibrant mix of fresh, healthy ingredients that’s as delicious as it is easy to make. With a burst of fresh, tangy, and subtly sweet flavours and crunchy texture, this corn salad screams summer and is perfect for BBQs and picnics. Having said that, I do make it all year round for light dinners or lunch meal prep!

Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 📹 Watch The Video | 👩‍🍳 Recipe Tips 🥗 Serving Suggestions | 📝 Full Recipe Card | 🍽 More Quinoa Recipes To Try

I love making this salad whenever fresh corn is in abundance as it’s extra sweet. However, I have also made it successfully using frozen corn (make sure to get sweet corn!). It combines vibrant ingredients that are healthy but also delicious.

It has a fun and varied texture of crunchy corn, fluffy quinoa, juicy tomatoes, and creamy feta. Plus, those fresh, tangy, subtly sweet, and aromatic flavours that balance so well. It’s vegetarian, gluten-free, and packed with nutrients so it’s a bit of a crowd-pleaser.

Perfect for BBQs, easy to prepare, great for meal prep, and can be made ahead. You can serve it as a side dish or add chicken/chickpeas for a main meal.

👩‍🍳 If you like this recipe, check out my Mexican corn and black bean salad, pea corn & halloumi Fritters, or these kale and corn fritters.

What You’ll Need

Here is what you’ll need for this corn and quinoa salad recipe. Find the full measurements in the recipe card below.

• Quinoa: It adds a nutty flavour and fluffy texture to the salad; I use uncooked white quinoa but you could get 3 cups of pre-cooked quinoa for a speedier version. Not a fan of quinoa, couscous or brown rice is a good alternative.
• Corn: Fresh sweet corn on the cob or frozen, gives a sweet crunch. Canned is okay but it’s not as juicy. If you have any leftover sweet corn, check out this unique and delicious-looking corn ice cream. I am so keen to try it!
• Also for the salad: juicy and tangy cherry tomatoes (can be swapped with diced larger tomatoes), red onion for a sharp and pungent kick, and fresh and aromatic coriander/cilantro. Not a fan of this herb, replace with basil or parsley.
• Feta: Creamy and salty, use smooth Danish feta for the best results.
• Dressing: Olive oil, honey, lemon zest and juice, garlic, salt, and pepper for a tangy and sweet finish.

How To Make Corn Quinoa Salad

Find the full recipe and nutritional information below. Here are some handy step-by-step photos.

• Prepare veggies: Clean and cut the corn, halve cherry tomatoes, finely dice red onion, and chop coriander/cilantro.

• Prepare corn: Boil fresh corn cobs for 5-7 mins or use frozen corn.
• Cook quinoa: Boil quinoa with water and salt, simmer for 15 mins, let sit covered for 10 mins, then fluff and cool.
• Make dressing: Whisk olive oil, honey, salt, pepper, garlic, lemon zest, and juice until smooth.
• Assemble salad: Mix cooked quinoa, corn kernels, cherry tomatoes, onions, and coriander in a large bowl. Toss with dressing and top with crumbled feta.

Watch The Video

Recipe Tips

• Use pre-cooked quinoa if in a hurry (about 3 cups).
• Frozen or canned corn works too; just boil for 1 minute if using frozen. Frozen is better, pick sweet corn!
• Add diced cooked chicken or chickpeas to make it a main dish and for extra protein.

Serving Suggestions

This corn and quinoa salad is perfect as a side dish for BBQs or picnics. Serve it with grilled chicken or fish for a complete meal or add some chickpeas. Try it with some pork and veggies skewers or some chicken rissoles.