Corn and Blueberry Quinoa Salad

Lisa 'Gayle' Goff


This can also be a corn blueberry salsa for a lighter version, I like to use the quinoa to be a more substantial side dish so make it to your liking. ENJOY


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10 Min
20 Min
Stove Top


  • 1 bag(s)
    frozen corn or 6 ears fresh cooked off the cob
  • 1 1/2 c
    fresh blueberries
  • 1
    english cucumber, diced
  • 1/2 c
    fresh cilantro, chopped
  • 3
    jalapeños, ribs and seeds removed
  • 3 Tbsp
    fresh lime juice
  • 2 Tbsp
  • 2 Tbsp
    olive oil
  • 1 tsp
  • ·
    salt and pepper to taste
  • 1 c
  • 2 c
    broth (vegetable will keep this vegetarian)
  • 1 tsp
    cumin for the quinoa

How to Make Corn and Blueberry Quinoa Salad


  1. Cook Quinoa per pkg instructions using broth for water and the 1t of cumin for flavor.
  2. Combine all other ingredients. Add quinoa after it has cooled.
  3. Refrigerate up to one week, serve chilled.

    The Jalapeños WILL NOT BE HOT if you remove all seeds and ribs so don't be afraid to use them.

Printable Recipe Card

About Corn and Blueberry Quinoa Salad

Main Ingredient: Rice/Grains
Regional Style: American
Collection: Fresh Finds
Other Tag: Quick & Easy

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