Summer Corn & Quinoa Salad

Ingredient List

For the salad:
1 cup uncooked quinoa (white or red, rinsed)
1 cup corn (Preferably fresh off the cob, non-GMO and organic)
1 cup blueberries
1/2 cup red onion, diced
1/2 cup feta (or vegan feta if dairy free)
1/2 cup cilantro, finely diced

For the dressing:
Juice from 1 lime (about 2 T)
1/3 cup cilantro leaves
1/4 t salt
1/4 cup olive or avocado oil
Ground black pepper


  1. First, cook your quinoa. Make sure it’s been rinsed well, then add to a medium saucepan with 2 cups filtered water. Bring to a boil, then simmer on low for 10-15 minutes until all water is absorbed. Remove from heat and fluff with a fork. Set aside.
  2. Make your dressing. Combine all ingredients in a blender and process until cilantro is mostly chopped up. Set aside.
  3. Add quinoa to a serving bowl once cooled. Combine with onion, blueberries, corn and cilantro. Sprinkle the feta on top.
  4. If serving right away, pour dressing on and toss to incorporate. Otherwise, place salad in the fridge and dress right before serving.
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