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Salads absolutely do not need to be based around lettuce.  In fact, sometimes the last ingredient I think of when making a salad is lettuce.  This quinoa corn and orange salad is balanced enough to hold it’s own as a meal, or it makes the perfect side to your main.

I do admit, fruit in salad (not to be confused with fruit salad) isn’t for everyone.  I totally love it, and every salad I make has some sort of sweet vibe, but I get it.  I won’t judge you.

For this salad I absolutely recommend buying and cooking FRESH corn.  Canned or frozen corn just won’t do this salad justice.  Fresh corn is the simplest of veggies to prepare.  Simply peel, boil/steam/grill, and then using a sharp knife cut the kernels from the cob.


Let’s talk quinoa for a second.  If you haven’t cooked quinoa (pronounced keen-wah) before then you will want to follow these three tips for perfect quinoa:

  1.  Rinse well!  Ever tasted bitter quinoa?  That’s because it hasn’t been rinsed before cooking.  Pop your quinoa into a sieve and rinse under running water for a few minutes.  You will notice when you first start that the quinoa bubbles.  Once the bubbles stop your quinoa is ready for cooking;
  2. The ratio for perfect quinoa is 1:2, one cup of quinoa to two cups of water;
  3. Flavour that stuff!  Don’t forget to season your water before cooking.  Trust me on this one.  Use a natural veggie stock for savoury quinoa, or cinnamon for sweet quinoa.

For more on how to cook perfect quinoa click here!

quinoa corn and orange salad 3
quinoa corn and orange salad 2
Quinoa, corn and orange salad
 
Cook time
Total time
 
An easy and healthy salad without lettuce. Quinoa, corn and orange salad.
Author:
Serves: 2 main servings or 4 side dish servings
Ingredients
  • ¼ cup uncooked quinoa
  • ½ cup filtered water
  • 1 tsp natural vegetable stock
  • ¼ red onion, finely diced
  • 1 bunch parsley, washed and finely chopped
  • 1 corn cob, peeled
  • 1 cup baby spinach
  • 1 orange, peeled and chopped into segments;
  • ½ pommegrannet, seeds removed;
  • ¼ cup Kalamata olives, halved
Instructions
  1. Rinse and cook quinoa in water as per instructions found on my HOW TO COOK QUINOA POST (linked above). Add vegetable stock to the water prior to cooking. Once cooked, fluff with a fork and set aside to cool;
  2. Steam the corn cob. To remove the kernels, take a sharp knife and carefully run the blade from top to bottom of the cob. The kernels should remove easily;
  3. In a large salad bowl, add the onion, parsley, corn, spinach, pomegranate, orange, and olives. Toss to combine;
  4. Add the cooked quinoa through the salad and gently toss again.
  5. This salad is perfect with a drizzle of extra virgin olive oil mixed with fresh orange juice, or you can simply add balsamic or apple cider vinegar or enjoy without a dressing.

If you are a fan of salad, check out these healthy salads too:

Zucchini noodle, tomato and basil salad

Asian inspired salad bowl with the BEST Asian inspired dressing

Organic beetroot green salad

Rocket salad

Fruit in salad – do you love it or hate it?

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