Quinoa Corn Salad with Feta in a container pinterest image
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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