Multicolored Quinoa Salad with Roasted Corn and Herb Dressing
A vibrant quinoa salad featuring nutty red quinoa, charred corn kernels, black beans, and fresh vegetables dressed in a tangy herb vinaigrette. Perfect for meal prep, potlucks, or healthy weeknight dinners, this protein-packed salad combines earthy quinoa with sweet roasted corn and creamy avocado. The homemade dressing with balsamic and red wine vinegar adds brightness while frozen basil cubes provide convenient herb flavor year-round.
Ingredients
- 1 cup red quinoawhite quinoa1:1gluten-free
same cooking method
- 1 15-ounce can black beans, drained and rinsed
- 2 corn cobs
- 1 avocado, diced
- 1 pint grape tomatoes, halved
- ½ red onion, finely diced
- ¼ cup Gefen Olive Oil
- 6 tablespoons Tonnelli Red Wine Vinegar
- 3 tablespoons Tuscanini Balsamic Vinegar
- 1 ½ teaspoons salt
- ½ teaspoon pepper
- 1 ½ tablespoons mustard
- 4 garlic cloves
- 4 Gefen Frozen Basil cubes
- 1 ¼ tablespoons Truviahoney1:1natural
adds slight floral notes
Instructions
- 1
Cook quinoa in two cups water according to package directions and set aside to cool
- 2
Preheat oven to broil
- 3
Clean corn cobs and broil for 10 to 12 minutes until charred, turning halfway through
- 4
Remove corn from oven and when cool, slice kernels off cob
- 5
Combine quinoa, black beans, roasted corn kernels, diced avocado, grape tomatoes, and red onion in large bowl
- 6
Combine olive oil, red wine vinegar, balsamic vinegar, salt, pepper, mustard, garlic, basil cubes, and Truvia in bowl
- 7
Blend dressing with immersion blender or shake well in container
- 8
Toss dressing with quinoa and vegetables
Tips
Char the corn well for smoky flavor that contrasts beautifully with the fresh vegetables and adds depth to the salad
Make extra dressing as the recipe suggests - it keeps well refrigerated and works great on other grain salads
Add avocado just before serving to prevent browning, or toss gently with a bit of lemon juice if making ahead
Good to Know
Refrigerate up to 3 days in airtight container
Can be made 1 day ahead, add avocado before serving
Serve chilled or at room temperature
Common Mistakes
Add avocado just before serving to avoid browning and mushiness
Substitutions
Gluten-Free Swaps
same cooking method
General Alternatives
FAQ
Can I use white quinoa instead of red quinoa?
Yes, white quinoa works perfectly with the same cooking method and time, though you'll lose the nutty flavor and attractive color contrast.
What if I don't have an immersion blender for the dressing?
Shake all dressing ingredients vigorously in a jar or container with tight lid until well combined, or whisk thoroughly in a bowl.
How long does this salad keep in the refrigerator?
The salad stays fresh for up to 3 days refrigerated, but add avocado just before serving to prevent browning and maintain texture.