Quinoa Salad Recipe with Corn and Chickpeas -

4.41 from 5 votes

Quinoa Salad Recipe with Corn and Chickpeas

This Quinoa Salad Recipe with Corn and Chickpeas is fresh, healthy, delicious and packed with flavor and nutrition! Finish it off with poppyseed dressing and serve it cold as a tasty, vegetarian side dish or add a source of protein to serve as an entree.

Prep Time10

Cook Time15

Total Time25

Course: Main Course, Salad, Side Dish

Cuisine: American

Keyword: cold quinoa salad, dairy free, fresh vegetables, quinoa salad with corn and chickpeas, spring recipe, vegan, vegetarian

Servings: people

Calories: 246kcal

Author: Shanna Hutcheson

Ingredients

2/3 cup quinoa dry, or 2 cups cooked
1 tsp extra virgin olive oil
1/2 cup frozen sweet corn
1/2 cup frozen sweet peas
1/8 tsp salt
2/3 cup chickpeas drained and rinsed
1/2 cup bell peppers chopped, red and orange
1/3 cup onion chopped, red or white
1/4 cup sliced almonds
3 Tbsp pepitas
1/3 cup dried cranberries reduced sugar
3 Tbsp poppyseed dressing

Instructions

Cook quinoa according to package instructions.
While quinoa is cooking, drizzle 1 tsp of olive oil into a small skillet over medium heat. Add frozen sweet corn and peas and cook, stirring occasionally, for 5-7 minutes, or until corn is slightly charred. Add salt, to taste.
Set quinoa and corn/pea mixture aside and let cool.
Drain and rinse chickpeas and chop other veggies.
Transfer cooked quinoa to a large bowl and add all other ingredients: corn/pea mixture, chickpeas, bell peppers, onions, sliced almonds, pepitas and dried cranberries. Drizzle 2-3 Tbsp of poppyseed dressing over the mixture and stir well to combine.
Serve quinoa salad cold as a side dish or add a protein source, like chicken, for an entree. (Serving size is 3/4-1 cup.)
Store leftovers in an airtight container in the refrigerator for up to 3 days. Enjoy!

Notes

Serving size = roughly 3/4 cup

Nutrition