Cold Quinoa Salad with Roasted Corn and Cherry Tomatoes

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant and hearty cold quinoa salad featuring sweet roasted corn, juicy cherry tomatoes, and a tangy lime dressing perfect for warm weather meals. This mediterranean-inspired summer cookout (vegetarian) ready in about 65 minutes pairs rinsed quinoa, water, (about 2 ears) fresh corn kernels for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 45 min Cook: 20 min Serves 6 Mediterranean cuisine 250 cal/serving
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Ingredients

Instructions

  1. Step 1: In a medium saucepan, bring 2 cups water to a boil. Add 1 cup rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes until quinoa is tender and water is absorbed. Fluff with a fork and transfer to a large bowl to cool.
  2. Step 2: Preheat oven to 425°F. Toss 1 1/2 cups fresh corn kernels with 1 tbsp olive oil and 1/4 tsp salt. Spread on a baking sheet and roast for 15 minutes, stirring halfway, until lightly charred and fragrant. Let cool.
  3. Step 3: Add the cooled roasted corn, 1 1/2 cups halved cherry tomatoes, 1 diced red bell pepper, and 1/4 cup chopped fresh cilantro to the quinoa.
  4. Step 4: In a small bowl, whisk 3 tbsp lime juice, 2 tbsp olive oil, 1/2 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper. Pour dressing over salad and toss gently to combine. Chill in refrigerator for at least 30 minutes before serving.

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Frequently asked questions

How long does Cold Quinoa Salad with Roasted Corn and Cherry Tomatoes take to make?

Total time is about 65 minutes (45 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Cold Quinoa Salad with Roasted Corn and Cherry Tomatoes?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep rinsed quinoa from drying out.

Can I substitute ingredients in Cold Quinoa Salad with Roasted Corn and Cherry Tomatoes?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Cold Quinoa Salad with Roasted Corn and Cherry Tomatoes for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Cold Quinoa Salad with Roasted Corn and Cherry Tomatoes vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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