Corn and Quinoa Salad With a Cilantro Jalapeño Lime Dressing

Updated 4th August 2025

This corn and quinoa salad is a simple fresh health salad full of fresh veggies and grilled corn with a creamy cilantro lime jalapeño dressing. Summer is all about BBQs and summer BBQs are all about sides. Sides are my favorite things to make. Hearty salads are a great option - ones with grains or potatoes in them along with lots of crunchy veggies. Loaded salads like that hold up better in the heat and are very satisfying as opposed to lettuce based ones and they also travel well if you are picnicking. I was inspired to make this quinoa one with this very delicious dressing by a salad I ate for lunch at a restaurant I ate at recently. They served a spring salad with a jalapeño pesto dressing and it was sooo good!! It wasn’t too spicy at all. It had a subtle heat but more flavour than heat and I knew I had to recreate it in something and that is how this salad came about.

I love quinoa salads because quinoa adds such a nice texture and substance to them, besides the fact that it’s also so good for you too and a source of really good plant based protein. Cooking with quinoa has become so popular. It is so nutrient packed, healthy, easy to prepare and delicious!

Corn and Quinoa Salad Recipe Ingredients

• QUINOA: Quinoa seeds are rich in protein, dietary fiber, B vitamins, and dietary minerals in amounts greater than in many grains. It’s just as versatile as any other grain and naturally gluten-free. It’s so versatile and so simple to make and is a great alternative for those with special diets or allergies, as it’s gluten-free and cholesterol-free and of course, vegetarian and vegan. Use plain or mixed colour quinoa. If you prefer to use a different grain you could easily use brown rice, wild rice, farro or you could even use orzo or other small pasta making this a pasta salad. Easy no fail directions on how to cook quinoa below.
• CORN: Fresh sweet corn is what I recommend for this recipe for best flavor.
• TOMATOES: I love using cherry tomatoes or grape tomatoes but you can use any variety as long as they are sliced into bite size pieces.
• BELL PEPPERS: They add a delicious sweet crunch to the salad. I used baby bells but any variety works for this recipe.
• BLACK BEANS: Black beans add extra protein and texture to this salad. If you prefer chickpeas or white beans you can make the swap.
• JALAPENOS: They add flavor to the dressing and a little heat
• GREEN ONIONS: They add a fresh flavour to the salad
• CILANTRO: This south western style salad goes perfect with cilantro and I add it to the salad and the dressing. If you do not like cilantro as a fresh herb you can swap it out for fresh parsley but the flavors will just not be the same or as punchy. Other fresh herbs include fresh basil and mint. You could even do a combo.
• OLIVE OIL: I use extra virgin olive oil for the dressing.
• HONEY: Just a touch is what I use to add a bit of sweetness to the dressing
• GREEK YOGURT: It add creaminess to the dressing.
• LIME JUICE: Adds so much flavor to the dressing. Feel free to add in the lime zest for more flavor. If you prefer lemon use lemon juice and lemon zest in its place.
• RED ONION & GARLIC: Adds flavor the salad and the dressing.
• AVOCADOS: Add loads of creaminess to the salad.
• EXTRA ADD INS: I love to add cheese to this salad either crumbled feta cheese or cotija cheese making it a great side dish. Grilled chicken or grilled shrimp are also great add ins making this a tasty main dish.
  
  

Here’s the 3 easy steps to cook quinoa perfectly every time:

1. Rinse quinoa with cold water
2. Toast quinoa in a pan
3. Add water and bring to boil at 1 to 1.5 ratio and simmer for 12-15 minutes.
   

Step 1

Rinse quinoa with cold water Rinsing quinoa removes quinoa’s natural coating, called saponin, which can make it taste bitter or soapy. Although packaged quinoa is often pre-rinsed, it’s still a good idea to give the seeds an extra rinse at home. Rinsing quinoa also starts to hydrate the seeds, affecting the final texture of them. It makes them cook fluffier. I like to rinse the quinoa in a fine mesh sieve and let it drain well before toasting.

Step 2

Toast quinoa in a pan Toasting brings out the oils and rich nuttiness of grains and seeds, lending depth of flavor to a variety of dishes.

Step 3

Add water and bring to boil at 1 to 1.5 ratio and simmer for 12-15 minutes Bring water to a boil and then turn down heat. Simmer quinoa in water on low for a 12-15 minutes. Fluff with a fork and serve. Water can be substituted for broth for more flavour and you can also season your water or broth with salt or any other seasoning for extra flavour. All you have to do is remember the ratio. Whatever liquid you choose to use it should be 1 cup of quinoa to 1.5 cups of water or broth.

That is all it takes to get perfectly cooked quinoa every time. It can be served warm as a side, added to soups or stews and you can also allow it to cool and make a salad with it. The options are endless. It’s just as simple to cook as rice is and can be used in the same way as you would use rice or other grains. It’s fluffy, creamy, crunchy and somewhat nutty, and you will love it. We loved it in this salad so much and know you will too!

That is all it takes to get perfectly cooked quinoa every time. It can be served warm as a side, added to soups or stews and you can also allow it to cool and make a salad with it. The options are endless. It’s just as simple to cook as rice is and can be used in the same way as you would use rice or other grains. It’s fluffy, creamy, crunchy and somewhat nutty, and you will love it. We loved it in this salad so much and know you will too!

Quinoa Salad Make Ahead & Storage Tips

• Make Ahead: The whole salad dressed and ready can be made up to 1 day ahead and stored in the refrigerator except I would recommend adding the avocado in just before serving as it will brown. If it is any longer than that and you want to make it for meal prep, I’d suggest not dressing the salad as it can get soft and will lose its crunch. I also recommend not tossing all the ingredients together until you are ready to serve. Cooking the quinoa is a great part of the recipe to make ahead. Cook and cool the quinoa and store in an airtight container in the fridge for up to 3 days.
• Storage: Store leftovers in an airtight container for up to 3-5 days in the fridge. The veggies will lose a bit of their crunchy texture and the avocado will brown but the salad will still be delicious.