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Quinoa, Sweet Corn and Green Bean Salad

Servings: 4


  • 1 cup dry quinoa
  • 1/2 cup olive oil 1 tablespoon reserved for sauté pan
  • 2 1/4 cups corn fresh or frozen
  • 1 cup green beans cut into 1” segments
  • 1 cup fresh spinach tightly packed, chopped
  • 3 tablespoons fresh basil chopped
  • 1/4 cup red wine vinegar
  • 2 tablespoons shallots minced
  • 2 teaspoon Dijon mustard


  • Cook quinoa according to package directions and set aside to cool.
  • Heat 1 tablespoon olive oil in a large sauté pan on medium heat.
  • Add oil, corn and green beans and cook until green beans are tender.
  • Remove cooked beans from heat and set aside to cool.
  • Combine quinoa, corn, green beans, spinach and basil.
  • For dressing, combine vinegar, shallots and mustard in a bowl. Whisk in remaining olive oil.
  • Pour dressing over salad and mix thoroughly.
  • Enjoy chilled or at room temperature.