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–+ servings

Corn & Quinoa Salad with Pineapple Lime Dressing

4.86 | 7 reviews
This protein-packed edamame, corn and quinoa salad is fully vegetarian, filled with color and crunch, and has so many layers of flavor that you just can't get bored with it. It's a salad that reminds me of summer, with charred corn, pepitas, pineapple lime dressing and cotija cheese on top. Sure, it's meant to be a salad, but if you eat it with tortilla chips...well, just try it and thank me later!
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings

Equipment

Ingredients

For the pineapple lime dressing
  • 1/2 cup fresh pineapple
  • 1 lime for both zest and juice
  • 1/4 cup apple cider vinegar
  • 1 tablespoon honey
  • 1/2 cup extra-virgin olive oil
  • Diamond Crystal kosher salt
  • Freshly ground black pepper
For the corn and quinoa salad
  • 1 cup quinoa, uncooked
  • 3 large ears of corn
  • Extra-virgin olive oil
  • 1/4 cup pepitas
  • Diamond Crystal kosher salt
  • 2 cups edamame beans, shelled, and can be fresh or frozen
  • 1 large cucumber
  • 1 medium serrano pepper
  • 1 cup fresh mint leaves
  • 1 cup fresh cilantro
  • 4 ounces cotija cheese

Instructions 

  1. First, prepare the pineapple dressing. You can either add the pineapple, 1 teaspoon of lime zest, juice from the lime (about 2 tablespoons), apple cider vinegar, honey and olive oil to a small blender and blend until smooth, OR you can finely chop the pineapple, add it to a small bowl with the lime zest, lime juice, vinegar, and honey and whisk together, then continue to whisk as you gradually pour in the olive oil.
  2. Once you have the dressing, season it with salt and pepper to taste and set aside.
  3. To start the salad, cook the quinoa according to package instructions.
  4. While the quinoa is cooking, slice the kernels off the corn. Place a cast iron skillet over medium heat and add a drizzle of olive oil. Add the corn and cook, undisturbed for 3-4 minutes or until the corn has begun to char.
  5. Push the corn to the side of the pan and add the pepitas. Mix all of this together and toast for 3-4 minutes or until the pepitas are fragrant. Season with salt and transfer to a large bowl.
  6. Add the edamame into the bowl with the corn and stir. When the quinoa is finished, add it to this bowl. Leave this out so that it cools to room temperature as you prep the other ingredients.
  7. Thinly slice the cucumber and serrano pepper. Tear up the mint and finely chop the cilantro. Add this to the bowl with the quinoa and toss everything together.
  8. Pour the pineapple dressing over the top and crumble in the cotija cheese. Mix everything together, taste and season with salt and pepper as preferred, and serve!