Go Back
+ servings
Print Recipe
5 from 5 votes

Blueberry Corn & Basil Quinoa Salad

Bursting with flavor and satiating protein, this nutritious salad is perfect for summertime potlucks and picnics! (vegan & gluten-free)
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: lunch, Salad, Side Dish
Cuisine: American
Servings: 8
Calories: 211kcal


  • ½ cup quinoa rinsed
  • 1 pint blueberries see notes
  • 1 cup corn kernels fresh or frozen and defrosted
  • 1 cup finely chopped red onion
  • ½ cup roasted almonds chopped
  • ¼ cup fresh basil
  • ¼ cup lemon juice from 1 large lemon
  • ¼ cup extra virgin olive oil
  • 2 tablespoons apple cider vinegar
  • pinch salt


  • In a medium size saucepan, bring 1½ cups water to a boil. Add the rinsed quinoa, reduce to a simmer and cook for 15 minutes, or until most of the water has absorbed. Turn off the heat, cover with a lid and allow to steam for an additional 10 minutes. Remove the lid, fluff with a fork and allow to cool.
  • Meanwhile, prepare the dressing by whisking together the lemon juice, olive oil, apple cider vinegar and salt. Set aside.
  • Once the quinoa has cooled completely, transfer it to a large bowl along with the blueberries, corn, onion, almonds, and basil. Pour the dressing over top then toss until everything is evenly coated. Serve immediately or store in a sealed container for up to 3 days.


Depending on how sweet your blueberries are, you may want to sweeten the dressing with a few teaspoons of sugar or honey.


Calories: 211kcal | Carbohydrates: 23g | Protein: 5g | Fat: 12g | Saturated Fat: 1g | Sodium: 41mg | Potassium: 234mg | Fiber: 4g | Sugar: 8g | Vitamin A: 81IU | Vitamin C: 11mg | Calcium: 38mg | Iron: 1mg