Quinoa, Apple, and Corn Salad

Quinoa, Apple, and Corn Salad
Country of Origin 
Preparation Time 
About This Recipe 

The reason for washing quinoa before cooking is to rinse off the saponins, which are a slightly soapy tasting phytochemical. Not at harmful (in fact they are an antioxidant), but they can contribute a slightly bitter flavor.


1 cup dry quinoa, rinsed under running water
3 tbsp. extra-virgin olive oil
2 tbsp. fresh lime juice
2 tbsp. chopped cilantro
2 tbsp. chopped fresh mint
2 tsp. honey
Salt and freshly ground black pepper
1/2 medium apple, diced
1/2 cup corn kernels, fresh or or thawed frozen
1/2 cup frozen peas, thawed
3 canned hearts of palm, sliced into 1/4-inch-thick rounds
2 scallions, thinly sliced


1. Bring a large pot of water to a boil. Add quinoa and cook, uncovered, until centers of grains become almost translucent but grains still have a crunch, 10 to 12 minutes. Drain well and spread on a baking sheet to let cool.

2. Meanwhile, in a large bowl, whisk together oil, lime juice, cilantro, mint, honey, and salt and pepper to taste.

3. Add quinoa, apple, corn, peas, and hearts of palm to dressing and toss. Garnish with scallions.

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