corn and blueberry quinoa salad

GayleGoff avatar
By Lisa 'Gayle' Goff
from Chula Vista, CA

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

prep time 10 Min
cook time 20 Min
method Stove Top

Ingredients For corn and blueberry quinoa salad

  • 1 bag
    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
    honey
  • 2 Tbsp
    olive oil
  • 1 tsp
    cumin
  • salt and pepper to taste
  • 1 c
    quinoa
  • 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.
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