Quinoa Salad With Corn and Basil

By Ali Slagle

Updated July 28, 2026

  • Julia Gartland for The New York Times. Food Stylist: Spencer Richards.
Media 1 of 1
Ready In
45 min
Rating
5(441)
Comments
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Part green salad, part grain salad, this dish is substantial enough for dinner yet light enough for the hottest days of summer. Quinoa and corn kernels boil together to form a hearty base, and are then tossed with the ingredients typically found in pesto. But instead of mashing the elements together to form a paste, they remain coarse so every bite has texture and is different from the last: whole leaves of basil and arugula, chunks of Parmesan, pebbles of toasted nuts. Embellish the salad further, if you like, with avocado, raw crunchy vegetables like cucumbers, or another protein like prosciutto or grilled shrimp.

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Ingredients

Yield:6 servings

  • Salt

  • 1 cup quinoa

  • 3 cups fresh or frozen, unthawed corn kernels (from 3 ears of corn or one 16-ounce bag)

  • 1 garlic clove

  • 2 lemons

  • ¼ cup extra-virgin olive oil

  • 1 cup toasted walnuts or almonds

  • 2 ounces Parmesan

  • 1 (5-ounce) container of arugula

  • 1 ½ loosely packed cups basil leaves, torn if large

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

43 grams carbs; 6 milligrams cholesterol; 447 calories; 10 grams monounsaturated fat; 12 grams polyunsaturated fat; 4 grams saturated fat; 27 grams fat; 6 grams fiber; 445 milligrams sodium; 14 grams protein; 4 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Bring a large pot of salted water to a boil. Add the quinoa and cook for 12 minutes. Add the corn kernels and continue to simmer until the corn and quinoa are tender (and a thin white tail appears on the quinoa), another 3 to 5 minutes. Drain through a fine-mesh sieve, rinse with cold water until cool to the touch, then shake and stir to drain well.

  2. Step 2

    Meanwhile, finely grate the garlic into a large bowl. Finely grate the zest of 1 lemon, then halve the lemons and squeeze in ¼ cup juice. Add the olive oil. Coarsely chop the nuts. Coarsely chop the Parmesan into small pieces no larger than ¼ inch.

  3. Step 3

    Add the quinoa and corn to the bowl of dressing and  stir to combine. Add the arugula, basil, walnuts and Parmesan and stir to combine. Season to taste with salt.

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Ratings

5 out of 5
441 user ratings
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Comments

DeidreS

The Michigan corn becoming available this week, means I am making the all recipes with fresh corn! I made this for dinner tonight with the addition of an avocado as mentioned in the notes. My husband had thirds!! I will also add that the recipe as stated, probably made enough for 8-10 people

James Alb

Used Farro.....added thinly sliced red radish as well. Fantastic salad and a base for adding proteins if you like

Cydney

We really enjoyed all the textural elements in this salad! I added a cup of edamame at my husband suggestion and found it worked well. One thing the recipe doesn't mention and perhaps most know it already but it is vital to rinse quinoa for a few minutes under running water to avoid the bitter taste if you don't. I will plan to make this again but may add just a touch of sherry vinegar as I love it.

kelcancook

We love this and make it as written, but add grilled shrimp. We brine in salt water for 30 or so minutes; rinse; marinate in olive oil, fennel pollen, salt and pepper; grill until just slightly pink in parts (they’ll finish cooking while resting). Plate salad and add 5 shrimp on top. So good!

Ks

I prepared all the ingredients individually and each person assembled their own salad as I was afraid it would get gloppy especially if there were leftovers. Also,I grilled the corn rather than add to the quinoa.

Dana

I accidentally, but in the end, happily, doubled the dressing. Also added a ripe nectarine because it needed eating and sounded like a nice addition. It was!

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