March 24, 2019
Quinoa and Corn Salad

Quinoa and Corn Salad

by Berkeley Wellness  

Rinsing quinoa before cooking removes some of its slightly bitter, green taste. The enoki mushrooms—found at many supermarkets—contribute a satisfying chewy texture to the salad.


  • 4 teaspoons olive oil
  • 4 scallions, thinly sliced
  • 5 cloves garlic, minced
  • 1 3/4 cups quinoa
  • 3 1/2 cups boiling water
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/3 cup fresh lime juice
  • 2 packages (3 1/2 ounces each) enoki mushrooms, tough ends removed
  • 1 package (10 ounces) frozen corn kernels, thawed
  • 2 tablespoons hulled pumpkin seeds (pepitas)
  • 1/4 cup chopped fresh basil


1. In a nonstick Dutch oven, heat 2 teaspoons of the oil over medium-low heat. Add the scallions and garlic, and cook, stirring occasionally, until the scallions are tender, about 2 minutes.

2. Rinse the quinoa under cold water and drain. Add the quinoa to the pan and cook, stirring occasionally, for 2 minutes.

3. Add the boiling water, salt, and pepper, and return to a boil. Reduce to a simmer, cover, and cook until no liquid remains and the quinoa is tender, about 12 minutes.

4. Transfer the quinoa to a large bowl and add the remaining 2 teaspoons oil and the lime juice. Stir to combine. Add the enoki mushrooms, corn, pumpkin seeds, and basil, and stir to combine.

Serve at room temperature or chilled.

Makes 4 servings.

Nutrition per serving: 430 calories, 12g total fat (2g saturated), 0mg cholesterol, 8g dietary fiber, 74g carbohydrate, 15g protein, 600mg sodium.

A good source of: fiber, magnesium, niacin, potassium, riboflavin, saponins, vitamin E, zinc.