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Quinoa and Roasted Corn Salad

Author: Herbivore Haven, Adapted from: Vegetarian: 3 Books in 1
Serves: 6-8


  • 1 cup uncooked red quinoa
  • 1/2 teaspoon salt
  • 1 teaspoon coarse salt
  • 2 cups frozen corn
  • 1/4 cup plus 1 tablespoon vegetable oil, divided
  • 1 cup grape tomatoes, quartered
  • 1 cup green onions, roughly chopped, divided
  • 1 cup cannelini beans, rinsed and drained
  • juice of 1 lime
  • 1/4 teaspoon sugar
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon black pepper


  1. Cook the red quinoa, with the 1/2 teaspoon of salt, according to package directions. Transfer cooked quinoa to a large bowl.
  2. Meanwhile, heat 1/4 cup of vegetable oil in a large skillet over medium-high heat. Add the frozen corn; cook for 10-12 minutes, or until the corn is tender and light brown, stirring often. Stir in 2/3 cup of green onions and coarse salt; cook and stir 2 minutes. Add the corn to the cooked quinoa. Gently stir in the tomatoes and cannelini beans.
  3. Combine the lime juice, sugar, cumin, and black pepper in a small bowl. Whisk in remaining 1 tablespoon of vegetable oil until combined. Pour over quinoa mixture; toss to coat. Sprinkle with remaining 1/3 cup of green onions. Serve warm, and enjoy!