Quinoa and Roasted Corn Salad with Cilantro-Lime Dressing

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

A refreshing quinoa salad featuring roasted sweet corn, fresh vegetables, and a zesty cilantro-lime dressing, perfect as a light meal or side dish. This Latin American recipe (vegetarian, gluten free), ready in about 30 minutes, pairs quinoa, water, fresh corn kernels for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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.

Ingredients

• 1 cup (dry) quinoa
• 2 cups water
• 1 cup fresh corn kernels
• 1/2 cup diced red bell pepper
• 1 cup halved cherry tomatoes
• 1/4 cup finely chopped red onion
• 1/2 cup chopped cilantro leaves
• 3 tbsp fresh lime juice
• 3 tbsp olive oil
• 1/2 tsp ground cumin
• 1 tsp salt
• 1/4 tsp black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Rinse 1 cup dry quinoa under cold water. In a medium saucepan, bring 2 cups water to boil, add quinoa, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy.
2. Step 2: While quinoa cooks, heat a dry skillet over medium-high heat. Add 1 cup fresh corn kernels and roast for 5-6 minutes, stirring often until kernels are lightly browned and fragrant.
3. Step 3: In a large bowl, combine cooked quinoa, roasted corn, 1/2 cup diced red bell pepper, 1 cup halved cherry tomatoes, 1/4 cup finely chopped red onion, and 1/2 cup chopped cilantro leaves.
4. Step 4: In a small bowl, whisk together 3 tbsp fresh lime juice, 3 tbsp olive oil, 1/2 tsp ground cumin, 1 tsp salt, and 1/4 tsp black pepper until emulsified.
5. Step 5: Pour dressing over the quinoa mixture and toss gently to combine. Serve chilled or at room temperature.