Fresh Corn Feta Quinoa Salad

Tags: Salads, Food Rush
Fresh Corn Feta Quinoa Salad
  • Servings: 4-6
  • Difficulty: Easy
  • Time:
  • Provided by:

    Ingredients Print Recipe

  • 1 cup Quinoa
  • 2 cups Water
  • 3 cups Fresh Corn Kernels
  • 1/4 cup Red Onion, finely diced
  • 1/2 bunch Cilantro, chopped
  • 1/2 cup Cherry Tomatoes, cut in half
  • 3/4 cup Mint, chopped
  • 1 1/2 cup Crumbled Feta
  • 1/2 cup Freshly Squeezed Lemon Juice
  • 1/2 cup Extra Virgin Olive Oil
  • 1/2 cup Blackberries, halved
  • Salt and Pepper, to taste


In a medium oven-safe pot, toast the quinoa until for 2-3 minutes. Add 2 cups of water and bring to a boil. Then cover with foil and bake at 325 for 20 mins. Take out the pot, let sit for 5 minutes, and then uncover (careful! hot steam!) and fluff with a fork. Let the quinoa cool completely.

In a large bowl, combine corn kernels, red onion, cilantro, cherry tomatoes, mint, feta, lemon juice, and olive oil. Add quinoa until well incorporated. Add blackberries last and toss lightly.

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