De Ma Cuisine



July 2013



Tomato Corn and Quinoa Salad

Written by , Posted in Dinner, Fruit, Gluten Free, Grains, Leftovers, Lunch, Main Dishes, Meat, Potlucks, Poultry, Quinoa, Salads, Sides, Vegetables


Tomato Corn and Quinoa Salad
Recipe Type: Salad, Main, Side, Vegetable, Meat, Chicken
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 6-8
Perfect for a picnic or a BBQ, this is a light yet hearty salad, with plenty of delicious summer veggies.
  • 2 C uncooked quinoa, rinsed and drained
  • 4 C stock or water
  • 4 ears of corn, kernels sliced off the cob
  • 2 small summer squash, diced
  • 1 C green beans, diced
  • 1/4 to 1/2 C red onion, diced or minced
  • 5 small tomatoes, diced
  • 1 C chicken, cooked and chopped
  • Dressing: 1 T lemon juice
  • 1/2 to 1 T apple cider vinegar
  • 2 T balsamic vinegar
  • 1/2 T maple syrup
  • 1 t dijon mustard
  • salt, to taste
  • pepper, to taste
  • pinch cayenne
  • 2 T fresh basil, chopped
  • 1 T fresh parsley, chopped
  • 1 t fresh oregano, chopped
  • 1 t fresh chives, chopped
  • 3/4 C olive oil
  1. In a medium pot combine quinoa and stock/water. Stir. Cover and bring to a boil. Reduce heat to low and simmer, uncovered, for 15-20 minutes, or until liquid is absorbed and quinoa is cooked.
  2. Whisk together all dressing ingredients except olive oil. Whisk and slowly stream in olive oil. Taste and adjust seasoning if needed.
  3. Combine half the dressing with the quinoa. Refrigerate while you prepare the veggies.
  4. Combine quinoa with remaining dressing, chicken, and veggies. Stir well. Taste and adjust seasoning if needed. Cool completely.
  5. Serve as larger portions for a main dish, or smaller portions along with something grilled and delicious as a side.


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