Vegan Pesto Quinoa Salad with Corn and Tomatoes

This pesto quinoa salad with corn and tomatoes is fresh, colorful, and easy to make with simple ingredients. Tossed in a quick lemony pesto dressing, it’s perfect as a side dish or light meal. Makes 4 meal-sized salads or 8 side salads.

Prep Time20

Cook Time20

Total Time40

Course: Salad, Side Dish

Cuisine: Fusion

Special diet: gluten-free, nut-free, soy-free, vegan

Servings:

Calories: 368kcal

Author: Amy Katz

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

US Customary - Metric

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

Notes

Leftover salad can be refrigerated in an airtight container for 3 to 4 days.

Nutrition