Quinoa Corn and Tomato Salad with Chive Infused Oil

Bright, fresh, and bursting with flavor, this Quinoa Corn and Tomato Salad with Chive-Infused Oil is a wholesome dish that’s as versatile as it is delicious. Cooked quinoa serves as a light yet hearty base, while sweet corn kernels and juicy cherry tomatoes add vibrant pops of color and natural sweetness. The real highlight, however, is the chive-infused olive oil, which lends a delicate, herbaceous aroma that elevates each bite. A tangy splash of lemon juice ties everything together, and optional crumbled feta adds a creamy, salty finish for a delightful contrast. Perfect as a main dish or a side, this gluten-free, vegetarian salad comes together in just 35 minutes and can be served either chilled or at room temperature, making it ideal for summer gatherings, meal prep, or a quick, healthy lunch.

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 cup quinoa
• 2 cups water
• 1 cup sweet corn kernels (fresh or frozen)
• 1.5 cups cherry tomatoes
• 0.25 cup chives
• 0.25 cup olive oil
• 2 tablespoons lemon juice
• 0.5 teaspoons salt
• 0.25 teaspoons black pepper
• 0.5 cup optional feta cheese (crumbled)

Directions

Step 1

Rinse the quinoa thoroughly under cold water using a fine-mesh strainer to remove any bitterness.

Step 2

In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15 minutes or until the water is fully absorbed.

Step 3

Once cooked, remove the quinoa from heat, fluff it gently with a fork, and let it cool to room temperature.

Step 4

If using fresh sweet corn, bring a small pot of water to a boil. Add the corn kernels and cook for 3-4 minutes until tender. If using frozen corn, defrost it according to package instructions. Set aside to cool.

Step 5

Halve the cherry tomatoes and set them aside.

Step 6

To prepare the chive-infused oil, finely chop the chives and combine them with olive oil in a small bowl. Let the mixture sit for 10-15 minutes to allow the flavors to infuse.

Step 7

In a large mixing bowl, combine the cooled quinoa, cooked corn kernels, and halved cherry tomatoes.

Step 8

Drizzle the chive-infused oil over the salad, followed by the lemon juice, salt, and black pepper. Toss everything together gently until well combined.

Step 9

If desired, sprinkle crumbled feta cheese on top for extra flavor and creaminess.

Step 10

Serve immediately, or refrigerate for 1-2 hours to allow the flavors to meld together. This salad can be served chilled or at room temperature.

Nutrition Facts

Serving size	(1302.1g)

Amount per serving	% Daily Value*
Calories	1597.4

Total Fat 94.8g	0%
Saturated Fat 26.0g	0%
Polyunsaturated Fat 5.3g
Cholesterol 100mg	0%
Sodium 3689.8mg	0%
Total Carbohydrate 144.2g	0%
Dietary Fiber 8.6g	0%
Total Sugars 23.8g
Protein 48.6g	0%

Vitamin D 48IU	0%
Calcium 654.2mg	0%
Iron 8.0mg	0%
Potassium 1347.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.5%

Protein: 12.0%

Carbs: 35.5%