Peruvian-Style Quinoa Salad with Roasted Corn and Aji Verde Dressing

By AislePrompt Editorial · Published 2026-08-04 · Updated 2026-08-04

Nutty quinoa tossed with sweet roasted corn and crisp vegetables, dressed in a tangy, green chili aji verde sauce inspired by Peruvian flavors. This Peruvian salad recipe (vegetarian), ready in about 40 minutes, pairs quinoa, water, and fresh corn kernels into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 320 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Add this recipe to your weekly plan" 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.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 1 1/2 cups (from about 3 ears) fresh corn kernels
• 1/2 cup red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1/3 cup fresh cilantro, chopped
• 3 tbsp lime juice
• 1/4 cup olive oil
• 1 small fresh jalapeño, seeded and chopped
• 2 garlic cloves
• 2 tbsp mayonnaise
• 1 tsp salt
• 1/2 tsp black pepper

The blender we’d make this in → Best Blenders for 2026: Top Picks + Smoothie Season Buying Guide

Instructions

1. Step 1: Preheat oven to 425°F. Spread 1 1/2 cups fresh corn kernels on a baking sheet and roast for 15 minutes, stirring halfway, until lightly charred and caramelized.
2. Step 2: In a saucepan, bring 2 cups water to a boil. Add 1 cup rinsed quinoa, reduce to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy. Remove from heat and let cool.
3. Step 3: Meanwhile, in a blender, combine 3 tbsp lime juice, 1/4 cup olive oil, 1 small seeded chopped jalapeño, 2 garlic cloves, 2 tbsp mayonnaise, 1 tsp salt, and 1/2 tsp black pepper. Blend until smooth to make the aji verde dressing.
4. Step 4: In a large bowl, combine cooled quinoa, roasted corn, 1/2 cup diced red bell pepper, 1/4 cup finely chopped red onion, and 1/3 cup chopped fresh cilantro.
5. Step 5: Pour the aji verde dressing over the quinoa mixture and toss gently until everything is evenly coated. Chill for 20 minutes before serving as a refreshing side or light main dish.