Blueberry, Corn & Basil Quinoa Salad

Blueberry, Corn & Basil Quinoa Salad- bursting with flavor from tart blueberries, sweet corn and fresh basil. Perfect for summertime potlucks and picnics! (dairy-free & gluten-free)
Blueberry, Corn and Basil Quinoa Salad

Thank you guys so much for your sweet comments on Friday’s post! I’m really excited to have more time to focus on this little space and it means the world to me to be able to share that with you and receive such encouraging comments in return.

I’ll be working full time at my new job for the first week for training purposes but after that, I’ll officially be a part-time blogger. :)

Hopefully this means I’ll have the time to accomplish the ridiculously long list of things I’ve been neglecting over the past year like installing nutritional facts for those of you that have requested it. And putting together a media kit. And changing my name.

Blueberry, Corn and Basil Quinoa Salad

That last one is a little embarrassing to admit. Please tell me I’m not the only one who puts that off for this long?

Lucky for me, Brandon is really understanding about it and knows it doesn’t mean that I love him any less. I’ve just been a little preoccupied taking pictures of food is all. 

I think his understanding might stem from the fact that he gets to eat the food, but what do I know.

Blueberry, Corn and Basil Quinoa Salad

I usually bring him samples of things to try while he’s working in his home office and most of the time before I hand him a bite, I’ll explain what it is first. Well after I listed the ingredients for this salad, he furrowed his brow and then slowly scooped a spoonful into his mouth. A few seconds later, he let out a reassuring “mmm…” and said that although it sounded like a strange combination, it tasted phenomenal.

I personally don’t see how it’s a weird combo because I LOVE blueberries and corn, but I get that it might be different to some and all I can say is that it just works. The tart juicy berries with bits of sweet corn and basil complement each other so well. And then the almonds and the quinoa give it a nice texture with a little crunch.

It’s also super light and dairy-free so you don’t have to worry about it sitting out too long in warmer weather which makes it perfect for a summer BBQ or potluck.

I hope you guys get a chance to try this one because I really think you’re going to love it! Enjoy!

Blueberry, Corn and Basil Quinoa Salad

Blueberry, Corn & Basil Quinoa Salad

Yield: 5 cups

Prep Time: 15

Total Time: 15

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  • 1 cup dry quinoa, cooked (approx. 3 cups cooked quinoa)*
  • 1 and 1/4 cup fresh blueberries (approx. 1 pint)
  • 1 cup corn kernels, preferably fresh (or frozen and defrosted)
  • 1 cup diced red onion (approx. 1 small onion)
  • 1/4 cup packed fresh basil, thinly sliced
  • 3 tablespoons white wine vinegar
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon salt
  • 1 teaspoon honey (or agave nectar)


  1. In a large bowl, combine the quinoa, blueberries, corn and red onion and stir together.
  2. In a separate small bowl, whisk together both vinegars, the olive oil, salt and honey. Pour the dressing into the large bowl with the quinoa and stir until well combined. Then add the basil and gently stir together.
  3. Serve immediately or cover with plastic and refrigerate until ready to serve. Store in an airtight container for up to 3 days.

*Prep time doesn’t include time to cook quinoa. Click here for instructions on how to cook quinoa.

Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback! heart