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This Andean Quinoa Corn Salad is deliciously savory.

Andean Quinoa Corn Salad

Course Main Course
Cuisine Mexican, Vegan
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8
Author Lois Carter Crawford / Recipe Idea Shop based on Moosewood Collective recipe


  • 1 cup raw quinoa white or red or a combination of both
  • 1 tablespoon olive oil
  • 1 teaspoon paprika
  • 2 cups water
  • 1 teaspoon salt
  • 2 cups frozen corn kernels
  • 2 tablespoons olive oil
  • 1 large onion chopped
  • 2 garlic cloves minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 2 red green, yellow or orange bell peppers seeded and chopped
  • 1 teaspoon diced jalapenos canned okay
  • 2 tablespoons minced fresh cilantro or more to taste
  • 24 grape tomatoes washed and cut in quarters
  • 1/4 cup lemon juice
  • 1/8 teaspoon black pepper
  • 2 tablespoons minced fresh parsley optional


  1. Rinse the quinoa in a sieve under running water and set aside to drain.
  2. Put the quinoa, oil, paprika, 2 cups of water, corn and salt in a medium saucepan.
  3. Bring to a boil. Cover the pot and reduce the heat to low/simmer and continue cooking for about 25 minutes until the quinoa absorbs all the water and it is tender yet chewy.
  4. In a skillet, heat the remaining olive oil over medium heat until hot.
  5. Add the onions and sauté for 5-6 minutes until the onion is transparent.
  6. Add the garlic, cumin, coriander, jalapenos and peppers and continue cooking until the peppers soften.
  7. Add the cilantro and cook for another minute or so.
  8. Combine this mixture with the quinoa, add the tomatoes, lemon juice, black pepper and parsley, and serve immediately or refrigerate until later—this is good warm or cold!