Photo of Quinoa salad with corn and peppers by WW

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 and red and yellow peppers. 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 called for 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. Just keep in mind that no matter what type you choose, you need to give your quinoa a good rinse in a fine-mesh sieve to get rid of its natural coating, which can be bitter tasting.


Uncooked quinoa

1 cup(s),

Corn on the cob

1 ear(s), medium, kernels removed with a knife

Red bell pepper

½ medium, diced

Yellow bell pepper

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.
  3. Serving size: about 3/4 cup