Roasted Corn Chickpea Quinoa Salad

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Roasted Corn Chickpea Quinoa Salad

This easy quinoa salad has seasoned roasted corn and chickpeas, baby arugula, feta, scallions and fresh herbs, all tossed in lemon vinaigrette.

Prep Time5

Cook Time30

Total Time35

Course: Salads

Cuisine: Mediterranean

Diet: Vegetarian

Servings:

Author: Paige Adams

Ingredients

For corn and chickpeas

3 tablespoons olive oil
1/2 teaspoon cumin
1/2 teaspoon smoked paprika
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
4 ears corn, kernels sliced off
1 15 ounce can chickpeas, drained and rinsed

For quinoa

1/2 cup quinoa, rinsed
1 cup water

For vinaigrette

1 garlic clove, minced
1 tablespoon whole grain mustard
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 lemon, juice
3 tablespoons olive oil

For salad

2 cups baby arugula
1/4 cup crumbled feta
2 scallions, thinly sliced
1 tablespoon chopped parsley

Instructions

Preheat the oven to 400 degrees F.
In a large bowl, whisk 3 tablespoons olive oil with the cumin, smoked paprika, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Then stir in the corn and chickpeas. Spread them in a single layer across a sheet pan.
Roast the corn and chickpeas until they are lightly browned and crisp on the edges, about 25-30 minutes, stirring everything around halfway through roasting.
While the corn and chickpeas roast, combine the quinoa and water in a small saucepan. Bring to a boil. Cover and reduce heat, simmering on low for 10-12 minutes until the water has been absorbed. Remove the quinoa from the heat. Let stand covered for 5 minutes. Then fluff it with a fork.
To make the dressing, whisk the garlic, mustard, 1/2 teaspoon salt, 1/4 teaspoon black pepper, lemon juice and 3 tablespoons olive oil in a small bowl.
Combine the quinoa, roasted corn and chickpeas, arugula, feta, scallions and parsley. Toss with the dressing.

Notes

You can make the vinaigrette up to 2 days in advance. Store it in the fridge. Let it sit at room temperature for 15 minutes before tossing it with the salad.

Store leftover salad and vinaigrette in separate airtight containers in the refrigerator up to 4 days. If you are planning to have leftovers, do not toss them in the vinaigrette until you are ready to eat them. Add fresh arugula to leftovers.

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