SALADS 0 comments

Corn and Cucumber Quinoa Salad

Corn and Cucumber Quinoa Salad

Course: SALADSDifficulty: Easy


Prep time


Cooking time




  • 3 cups cooked quinoa, cold

  • 1 English cucumber

  • 2 ears corn, shucked and clean 

  • 1 cup flat leaf parsley

  • 1/3 cup fresh mint

  • 1 scallion, top only

  • 1/2 cup feta crumbled

  • 1/3 cup Marcona almonds

  • 2 tsp shallot, finely diced

  • 1/4 cup fresh lemon juice

  • 1 1/2 tbsp honey

  • 2 tsp Dijon mustard 

  • 3/4 cup Extra Virgin olive oil 

  • Kosher salt

  • freshly cracked black pepper


  • In a small bowl, whisk together shallot, honey, mustard, and lemon juice. While whisking, drizzle in olive oil. Season dressing with Kosher salt and black pepper. Set aside.
  • Bring 4 quarts of water and 2 tbsp Kosher salt to a boil in a large pot. Prepare an ice bath by filling a large bowl halfway with ice, then add enough water so bowl is 2/3 full. Add corn to boiling water and cook for 2 minutes. Remove corn with tongs or strainer and plunge immediately into ice bath. Towel dry corn, cut kernels off cob, and place kernels in a large bowl.  Small dice enough cucumber to yield about 2 cups, and add to bowl with corn.  Coarsely chop herbs and add to bowl.  Slice scallion and add to bowl. Add feta to bowl. Coarsely chop Marcona almonds and add to bowl. Add quinoa to bowl and toss all ingredients.  Add 1/2 cup of dressing to bowl and toss gently. Season salad to taste with Kosher salt and black pepper, adding more dressing if desired. 

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