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–+ servings
Blueberry corn salad in a bowl.
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5 from 3 votes

Blueberry Corn Salad

This blueberry salad has a little bit of everything in the best way including grilled corn, quinoa, feta, red onions and arugula all dressed in lemon vinaigrette.
Prep Time15 minutes
Cook Time12 minutes
Total Time17 minutes
Course: Salad
Cuisine: American
Diet: Gluten Free, Vegetarian
Servings: 4
Author: Paige Adams

Ingredients

For quinoa

  • 1/2 cup quinoa, rinsed
  • 1 cup water

For corn

  • 3 ears corn
  • 1 teaspoon olive oil

For salad

  • 1-1/2 cups blueberries
  • 1/4 cup chopped red onions
  • 1 cup arugula
  • 1/4 cup crumbled feta
  • 1 tablespoon minced chives

For viniagrette

  • 1 garlic clove, minced
  • 1 teaspoon whole grain mustard
  • Juice of 1 lemon
  • 2 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper

Instructions

  • Combine the quinoa and water in a small saucepan over high heat and bring to a boil. Cover and reduce heat. Simmer on low until the quinoa is cooked and has absorbed the water, about 12-15 minutes.
  • Remove the quinoa from the heat. Let stand covered for 5 minutes. Then fluff it with a fork.
  • Preheat a gas or charcoal grill on high heat.
  • Rub the corn with 1 teaspoon olive oil. Grill, turning occasionally, until lightly charred, about 5-7 minutes. Let the corn cool slightly before slicing off the kernels.
  • In a large bowl, combine the corn, blueberries, onions, arugula, feta and chives. Stir in the quinoa.
  • For the dressing, whisk together the garlic, mustard, lemon juice, olive oil, salt and pepper in a small bowl.
  • Drizzle the dressing into the salad, tossing to coat.

Notes

You can keep salad leftovers in an airtight container in the refrigerator up to 3 days. If you can, only dress the portion you are planning to eat in the vinaigrette.
Store the vinaigrette in a jar. Take it out of the refrigerator 15 minutes before you toss it with the salad.
Both the quinoa and dressing can be made up to 3 days ahead of time and stored in the fridge. Before putting the quinoa in a container, let it cool to room temperature. 
Optional Additions
  • Nuts: chopped pecans, almonds or walnuts
  • Diced avocado
  • Diced cucumbers
  • Chopped hard-boiled eggs

Nutrition

Calories: 218kcal | Carbohydrates: 25g | Protein: 5g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 8mg | Sodium: 418mg | Potassium: 232mg | Fiber: 4g | Sugar: 6g | Vitamin A: 231IU | Vitamin C: 15mg | Calcium: 79mg | Iron: 1mg