Summer Quinoa Salad with Corn and Tomato

In Main Courses/ Salads

We’ve made it to August! Corn season is in full swing here in Indiana. Like true Midwesterners, we can’t get enough corn in the summer.We’ve incorporated it into a recipe that we’re excited to share — the recipe from our first cooking class last week!

We’re so happy to have a great group of people with us for this 3-week seminar to explore local and seasonal eating, home cooking, and personal health. We had a wonderful time last week discussing an intro to these concepts, and made this quinoa salad.

The salad is a delicious way to enjoy fresh seasonal vegetables — you can use whatever vegetables you happen to have on hand. We used corn cut right of the cob, which adds sweet bursts of flavor in each bite. The salad happens to be vegetarian, vegan, and gluten-free, and is a nice option to bring to a summer cookout. It also works well as a lunch or light dinner with a green salad.

We chose it as a way to introduce grain salads, the chiffonade cut, using fresh herbs, and making your own vinairgrette, all in one!  We hope you enjoy it as much as we did with our class!


Summer Quinoa Salad with Corn and Tomato

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  • Author: a Couple Cooks
  • Yield: 4 entree servings, more as a side


  • 2 cups dry quinoa
  • 2 small shallots
  • 1 pint cherry tomatoes
  • 2 ears corn
  • 1/3 cup loosely packed fresh basil leaves
  • 1 14-ounce can cannellini beans, or 3 cups cooked
  • 1/4 cup olive oil
  • 1/4 cup aged balsamic vinegar
  • 1/2 tablespoon stone ground mustard
  • Kosher salt
  • Fresh ground black pepper


  1. Make the quinoa, according to the instructions in Master Recipe: Perfect Quinoa.
  2. While the quinoa cooks, mince the shallots. Cut the cherry tomatoes in half. Cut the corn from the cobs. Cut the basil into thin strips (chiffonade). Drain and rinse 1 can cannellini beans.
  3. In a canning jar, add 1/4 cup olive oil, 1/4 cup balsamic vinegar, 1/2 tablespoon stone ground mustard, a few pinches kosher salt, and fresh ground black pepper. Shake vigorously to combine.
  4. When the quinoa is done, spread it on a large baking sheet to cool it to room temperature quickly, then transfer to a large bowl. Add the vegetables, dressing, and a few more pinches kosher salt and fresh ground pepper. Taste, and add more seasoning to taste.


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  • Reply
    Katrina @ Warm Vanilla Sugar
    August 13, 2012 at 4:15 pm

    I’m loving quinoa this summer and this is the perfect salad to throw into the mix! Yum!

  • Reply
    August 13, 2012 at 10:00 pm

    So excited for the next installment! I’m even bringing my husband!

  • Reply
    August 14, 2012 at 1:16 am

    Mmm – love the addition of the mustard in the vinaigrette. This is definitely an irresistable combination of flavors – thanks for the great recipe!

  • Reply
    Jen Nikolaus
    August 14, 2012 at 2:47 am

    I will definitely make this recipe!! I love quinoa! Thanks so much for sharing – pinning now!!!


  • Reply
    Elana @ The Inventive Vegetarian
    August 14, 2012 at 12:27 pm

    I love fresh, seasonal dishes like this! Looks absolutely delicious!

  • Reply
    August 21, 2012 at 2:58 pm

    Love the combination of flavors in this salad. Seriously can’t believe I only discovered quinoa within this past year. Now I’m in love with it and cook with it at least once a week. I will definitely be trying this asap (especially while I still have a kitchen to cook out of)!

  • Reply
    April 8, 2013 at 10:32 am

    How long can this be stored in the fridge?

    • Reply
      April 8, 2013 at 2:38 pm

      A couple of days — but you might want to keep the basil separate as it will get wilted over time.

  • Reply
    May 16, 2013 at 7:21 pm

    Does anyone know how to calculate the nutritional value of this? Or even the WW points per serving?

    • Reply
      May 16, 2013 at 7:45 pm

      Thanks for your comment, Michele! We don’t focus too much on nutritional information, since we feel it can sometimes distract us from our focus on home-cooked real food. Any time you are interested in the info about one of our recipes, you can just copy and paste the ingredient list and number of servings into the calculator on this website:

      • Reply
        May 19, 2013 at 4:08 pm

        Thanks so much!! That will help alot!

  • Reply
    October 26, 2013 at 11:48 am

    Do you think dijon mustard would make for a good replacement for stone ground mustard?

    • Reply
      October 26, 2013 at 11:50 am

      Yes, that should be good!

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