Cold Quinoa Salad with Roasted Corn and Cherry Tomatoes

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

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.

Ingredients

• 1 cup, rinsed quinoa
• 2 cups water
• 1 1/2 cups (about 2 ears) fresh corn kernels
• 1 1/2 cups, halved cherry tomatoes
• 1 medium, diced red bell pepper
• 1/4 cup, chopped fresh cilantro
• 3 tbsp, freshly squeezed lime juice
• 3 tbsp olive oil
• 1/2 tsp ground cumin
• 3/4 tsp salt
• 1/4 tsp black pepper

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.