Quinoa Salad with Corn and Peppers

Total Time
45 min
15 min
15 min
This grain side dish is packed with citrusy flavors and fresh summer vegetables like juicy, sweet corn.


uncooked quinoa

1 cup(s),


1 medium, kernels removed*

sweet red pepper(s)

½ medium, diced

yellow pepper(s)

½ medium, diced

fresh lemon juice

2 Tbsp

orange zest

1½ Tbsp

unsweetened orange juice

cup(s), freshly squeezed (or less to taste)

canola oil

1 tsp

table salt

¼ tsp, or to taste

black pepper

tsp, or to taste

chopped almonds

2 Tbsp, toasted


  1. Boil 2 cups of water over medium-high heat. Add quinoa and simmer, covered, for 15 minutes; cool to room temperature.
  2. Stir corn, peppers, lemon juice, orange zest and juice, oil, salt and pepper into quinoa. Transfer to a serving bowl; sprinkle with almonds and serve. Yields about 3/4 cup per serving.


If you've never had quinoa before, you'll love its versatility and the fact that it cooks in about half the amount of time as rice.We used a half cup of red quinoa and a half cup of regular quinoa in this recipe but you can use one or the other, if you prefer.*To learn how to remove the kernels from an ear of corn, click here.

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