This pesto quinoa salad with corn and tomatoes is fresh, colorful, and full of bright summer flavor. Juicy cherry tomatoes, sweet corn, and red onion are tossed with fluffy quinoa and a simple lemony pesto dressing.
Like my asparagus white bean salad, the herby dressing is made by combining vegan pesto with fresh lemon juice. It's easy to make, and it adds so much flavor with very little effort. Enjoy this quinoa salad as a side dish or light meal.
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Ingredients
- Quinoa: Any color quinoa works well in this salad. I used white quinoa. If you're starting with cooked quinoa, you'll need about 3 cups.
- Vegan pesto: Use homemade or store-bought dairy-free pesto, whichever you prefer.
- Corn: Frozen corn that has been defrosted works well and keeps this salad easy to make. When fresh corn is in season, it's especially delicious here too. Grilled corn is a great option for even more flavor.
Please see the recipe card at the bottom of this post for the complete ingredients, measurements, and instructions.
How to make pesto quinoa salad
- Cook the quinoa and let it cool. Both stovetop and Instant Pot instructions are included in the recipe card below.
- Whisk together the vegan pesto and lemon juice to make the dressing.
- Add the cooled quinoa, sliced cherry tomatoes, corn, diced red onion, and dressing to a large bowl.
- Toss well to coat. Season with salt and pepper to taste, then enjoy right away or refrigerate for later.
This corn and tomato quinoa salad is perfect when you want something fresh, simple, and full of flavor. For another delicious quinoa recipe, check out my pomegranate quinoa salad next.
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Love and Veggies,
Amy
📋 Recipe
Vegan Pesto Quinoa Salad with Corn and Tomatoes
Ingredients
For the salad:
- 1 cup quinoa, rinsed and drained
- 1 dry pint cherry or grape tomatoes, halved or quartered
- 2 cups frozen corn, defrosted
- ½ cup red onion, diced
- ½ cup vegan pesto, (homemade or store bought)
- 3 Tablespoons lemon juice
- salt and pepper, to taste
Instructions
- Cook the quinoa: To prepare on the stove, add 2 cups water to the rinsed grains in a medium pot and bring to a boil. Reduce the heat and cover. Simmer until the water is absorbed, 15 to 20 minutes. To prepare using an Instant Pot electric pressure cooker, add 1¼ cups water to the rinsed grains and stir to combine. Close and lock the lid. Cook on high pressure for 5 minutes. Allow the pressure to release naturally.Allow the quinoa to cool to room temperature. To cool more quickly, spread out the cooked grains in a thin layer on a large baking sheet.1 cup quinoa
- Meanwhile, in a small bowl, whisk together the pesto and lemon juice to form the dressing.½ cup vegan pesto, 3 Tablespoons lemon juice
- In a large bowl, combine the cooked and cooled quinoa, tomatoes, corn, red onion, and dressing.1 dry pint cherry or grape tomatoes, ½ cup red onion, 2 cups frozen corn
- Toss until well combined. Taste and add salt and pepper as needed. Serve immediately or refrigerate for later.salt and pepper
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Notes
Nutrition
Nutritional information is an estimation only.
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