Quinoa and Roasted Corn Salad with Cilantro-Lime Dressing

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

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.

Prep: 10 min Cook: 20 min Serves 4 Latin American cuisine 280 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Quinoa and Roasted Corn Salad with Cilantro-Lime Dressing take to make?

Total time is about 30 minutes (10 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 Quinoa and Roasted Corn Salad with Cilantro-Lime Dressing?

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 quinoa from drying out.

Can I substitute ingredients in Quinoa and Roasted Corn Salad with Cilantro-Lime Dressing?

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 Quinoa and Roasted Corn Salad with Cilantro-Lime Dressing for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Quinoa and Roasted Corn Salad with Cilantro-Lime Dressing vegetarian?

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

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