Quinoa, Corn and Lentil Salad



5 min


20 min


6 Adult Sized Servings

Quinoa, Corn and Lentil Salad

Jodi Pudge


  • 1 cup quinoa
  • 3 tbsp olive oil
  • 3 ears corn , shucked and kernels cut off (about 2 cups)
  • 1 tbsp finely chopped garlic
  • 1 540-mL can lentils , drained and rinsed well
  • 3 tbsp apple cider vinegar
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup chopped green onion
  • 1/4 cup chopped mint


  • Bring a large pot of water to a boil over high heat. Add quinoa and boil for 8 to 10 min or until just tender. Drain in a fine-mesh sieve. Place strainer over empty pot on turned-off (but still warm) burner. Cover sieve with a clean kitchen towel and let steam 5 min longer or until quinoa is dry and fluffy.
  • Heat olive oil in a large frying pan over high. Add corn and sauté for 4 min or until lightly browned. Add garlic and lentils, and sauté 1 min to combine flavours. Remove from heat. Add quinoa, vinegar, salt and pepper and toss to combine. Stir in green onion and mint.

Nutrition (per serving)

  • Calories
  • 294,
  • Protein
  • 12 g,
  • Carbohydrates
  • 45 g,
  • Fat
  • 9 g,
  • Fibre
  • 7 g,
  • Sodium
  • 366 mg.


Cooking quinoa in a pot of boiling water, like you’d cook pasta, and then steaming slightly yields a fluffy and delicious grain every time.