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.
Course: Main Course, Salad, Side Dish
Keyword: cold quinoa salad, dairy free, fresh vegetables, quinoa salad with corn and chickpeas, spring recipe, vegan, vegetarian
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!