Zesty Quinoa Salad with Fresh Chives, Sweet Corn, and Mediterranean Flavors

This protein-packed, nutritious salad is ideal as a light supper or a refreshing side dish.

By HomeFindss Kitchen

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This is the yummiest quinoa salad Thank you! –Vicky

Looking for a fresh, vibrant dish that’s as nourishing as it is delicious? This Quinoa Salad with chives, sweet corn, olives, tomatoes, and cucumber is a colourful celebration of wholesome ingredients. Packed with protein-rich quinoa, crisp veggies, and zesty flavours, it’s the perfect salad to enjoy on a sunny day or bring a touch of summer to your table year-round. Whether you’re a seasoned cook or just looking to add more healthy options to your menu, this recipe is sure to become a favourite. Let’s dive into this simple yet satisfying dish that’s bursting with freshness!

Quinoa Salad with Chives, Sweet Corn, Olives, Tomatoes, and Cucumber

Ingredients

• 1 cup quinoa

• 2 cups water or vegetable broth

• 1 cup sweet corn kernels (fresh, frozen, or canned)

• 1 cup cherry tomatoes, halved

• 1 cucumber, diced

• 1/2 cup black olives, sliced

• 1/4 cup fresh chives, chopped

• 2 tablespoons olive oil

• 1 tablespoon lemon juice or apple cider vinegar

• Salt and pepper to taste

Directions

1. Prepare the Quinoa: Give it a quick rinse in cool water. Bring the water (or veggie broth) and quinoa to a boil in a medium-sized pot. For around fifteen minutes, or when the quinoa is cooked and the liquid has been absorbed, reduce heat to low, cover, and simmer. Using a fork, fluff the quinoa and set aside to chill.

2. Prepare the Vegetables: Get the vegetables ready while the quinoa is cooking. Chop the chives, dice the cucumber, slice the olives, and slice the cherry tomatoes.

3. Mix the ingredients: Put the cooked quinoa, sweet corn, cucumber, cherry tomatoes, black olives, and chives in a big bowl.

4. To prepare the dressing: mix the olive oil, apple cider vinegar or lemon juice, salt, and pepper in a small bowl.

5. Toss everything: together until thoroughly incorporated and pour the dressing over the quinoa mixture to make the salad.

6. Serve: You can serve the salad cold or at room temperature. Savour as an appetizer, or a side dish, or upsize to a more substantial dinner by adding grilled chicken or tofu.

We really hope you liked this colourful and nutritious dish for quinoa salad! We would be delighted to hear from you if you gave it a try or made any delectable adjustments. Comment below with your ideas, advice, or any modifications you have tried.

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