Quinoa Corn Salad with Feta

Quinoa Corn Salad with Feta in a container blog graphic

Quinoa Corn Salad with Feta

Try out this delicious, light and flavorful quinoa salad if you love fresh herbs, feta, and corn. It’s another super easy and quick meal prep recipe to help you eat healthy even on the busiest of days.

This one is a great one for those of you who dont have a microwave to heat up your lunches or would just rather eat a salad! If you need extra calories serve it with some grilled chicken or prawns.

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Quinoa Corn Salad with Feta in a container pinterest image

Quinoa Corn Salad with Feta

A light salad that is perfect to take for lunch on a workday, serve as a side at dinner or even bring to a potluck to share! It has the perfect combo: corn, quinoa, fresh herbs, and tangy feta cheese.
Prep Time15 mins
Cook Time15 mins
Total Time45 mins
Course: Main Course, Main Dish, Salad, Side Dish
Cuisine: Salads, Vegetarian
Keyword: cold meal prep recipe, easy low calorie recipe, easy meal prep recipe, low calorie meal prep recipe, meal prep recipe, salad meal prep, salad recipe
Servings: 6
Calories: 405kcal


  • 1.5 cups quinoa uncooked
  • 3 cups chicken broth
  • 2 cans corn niblets use 4-6 fresh corn on cob if in season (steamed and sliced off the cob)
  • 1 red onion chopped
  • 1/2 cup fresh cilantro chopped
  • 1/2 cup fresh flat leaf parsley chopped
  • 6 cups arugula


  • 4 Tbsp olive oil
  • 2 Tbsp apple cider vinegar
  • 2 Tbsp lime juice
  • 2 Tbsp honey
  • 4 cloves garlic crushed
  • 2 Tsp kosher salt
  • 1 Tsp black pepper


  • In a medium-sized pot add the chicken broth and quinoa and bring to a boil. Once it is boiling, reduce the heat to low and cover. Cook for about 15 minutes. 
  • Once the quinoa is done cooking, drain it in a fine mesh strainer and then allow the quinoa to cool by spreading it evenly in a baking dish.
  • While the quinoa cools combine the ingredients for the dressing in a small bowl and whisk to combine. 
  • In a large bowl add all the remaining ingredients except the arugula. Add the dressing and toss to combine.
  • If serving for meal prep: In each container, add one cup of arugula to the bottom and then divide the rest of the salad into each of the containers.
    If serving for dinner or potluck: Just before serving add the arugula to the bowl and toss to combine and serve.


NUTRITION INFORMATION Yield: 6 servings Calories: 405 Total Fat: 17.2g Saturated Fat: 5.2g Cholesterol: 27.8mg Sodium: 448.8mg Carbohydrates: 48.3g Fiber: 4.7g Sugar: 13.1g Protein: 14.1g
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