Quinoa and Corn Salad with Maple-Lime Dressing is a hearty and delicious salad, made with roasted tomatoes and vegan feta cheese for the perfect summer dish!
Happy Friday! In case you haven’t noticed, Friday is my favourite day of the week. And what better than to bring you my new favourite salad of all time on my favourite day? This Quinoa and Corn Salad with Maple-Lime Dressing aka please-magically-reappear aka I-could-eat-this-everyday. Yes, I’m working on my maturity. Kinda.
I’ll tell you how this salad came about. I, in the last bits of this summer heat made chili – don’t judge me, it’s so that when we all have chili on our mind it magically turns up on the blog. These are our food blogger problems. This resulted in having leftover corn and thinking about corn all week. This was coupled with my burning desire to fill the quinoa-less phase (of four whole weeks) and my newest obsession with roasted tomatoes and vegan feta. I also throw lime wedges and chopped herbs on top of everything.
It all ended up in quite a happy marriage.
The type of marriage that included a maple syrup and lime dressing coating the quinoa straight out of the bowl which I have done before in my other favourite salad of all time and really loved it, so I wanted to incorporate it here also. What you get is a delicious mix of sweet and savoury quinoa mixed with all the delicious roasted vegetables and topped with feta cheese. And we all know vegan feta cheese is kinda perfect on everything. All in all, I really loved this salad. Best part? I’m talking 25 minutes tops. I factored in the time to make the quinoa too!
Let’s make it a salad date.
MORE SUMMER SALADS
Mapl e & Lime Quinoa Salad Bowl with Spicy BBQ Chickpeas
Crunchy Kale & Chickpea Salad with Lemon Poppyseed Dressing
Ingredients
- 3 cups cooked quinoa
- 2 to 4 tablespoons maple syrup or agave
- Juice of 2 limes
- 3/4 cup corn , canned or freshly cooked is fine
- 1 cup grape or cherry tomatoes , halved
- 1/2 teaspoon salt
- 1/2 teaspoon ground pepper
- 2 tablespoons coconut oil
- 1/4 cup vegan feta cheese
Instructions
- Cook Quinoa.
- Stir maple syrup and juice of limes with a whisk in a ramekin. Set aside.
- While quinoa has 5 minutes left in cooking, heat coconut oil (or your oil on hand) in a pan over medium high heat. When oil is hot, add tomato halves and corn with salt and ground pepper. Stir to combine and quickly heat for about 5 minutes through until softer and heated through.
- When quinoa has finished cooking, stir in the maple lime mixture into the quinoa and using a wooden spoon, turn over a few times to combine. Add the corn and cherry tomatoes and stir again to combine.
- On a serving plate, add quinoa salad and top with vegan feta cheese. Serve with lime wedges to squeeze over and garnish with chopped herbs. (optional)
Notes
Quinoa and Corn Salad with Maple-Lime Dressing is a hearty and delicious salad, made with roasted tomatoes and vegan feta cheese for the perfect summer dish!
Happy Friday! In case you haven’t noticed, Friday is my favourite day of the week. And what better than to bring you my new favourite salad of all time on my favourite day? This Quinoa and Corn Salad with Maple-Lime Dressing aka please-magically-reappear aka I-could-eat-this-everyday. Yes, I’m working on my maturity. Kinda.
I’ll tell you how this salad came about. I, in the last bits of this summer heat made chili – don’t judge me, it’s so that when we all have chili on our mind it magically turns up on the blog. These are our food blogger problems. This resulted in having leftover corn and thinking about corn all week. This was coupled with my burning desire to fill the quinoa-less phase (of four whole weeks) and my newest obsession with roasted tomatoes and vegan feta. I also throw lime wedges and chopped herbs on top of everything.
It all ended up in quite a happy marriage.
The type of marriage that included a maple syrup and lime dressing coating the quinoa straight out of the bowl which I have done before in my other favourite salad of all time and really loved it, so I wanted to incorporate it here also. What you get is a delicious mix of sweet and savoury quinoa mixed with all the delicious roasted vegetables and topped with feta cheese. And we all know vegan feta cheese is kinda perfect on everything. All in all, I really loved this salad. Best part? I’m talking 25 minutes tops. I factored in the time to make the quinoa too!
Let’s make it a salad date.
MORE SUMMER SALADS
Mapl e & Lime Quinoa Salad Bowl with Spicy BBQ Chickpeas
Crunchy Kale & Chickpea Salad with Lemon Poppyseed Dressing
Ingredients
- 3 cups cooked quinoa
- 2 to 4 tablespoons maple syrup or agave
- Juice of 2 limes
- 3/4 cup corn , canned or freshly cooked is fine
- 1 cup grape or cherry tomatoes , halved
- 1/2 teaspoon salt
- 1/2 teaspoon ground pepper
- 2 tablespoons coconut oil
- 1/4 cup vegan feta cheese
Instructions
- Cook Quinoa.
- Stir maple syrup and juice of limes with a whisk in a ramekin. Set aside.
- While quinoa has 5 minutes left in cooking, heat coconut oil (or your oil on hand) in a pan over medium high heat. When oil is hot, add tomato halves and corn with salt and ground pepper. Stir to combine and quickly heat for about 5 minutes through until softer and heated through.
- When quinoa has finished cooking, stir in the maple lime mixture into the quinoa and using a wooden spoon, turn over a few times to combine. Add the corn and cherry tomatoes and stir again to combine.
- On a serving plate, add quinoa salad and top with vegan feta cheese. Serve with lime wedges to squeeze over and garnish with chopped herbs. (optional)
Notes
Quinoa and Corn Salad with Maple-Lime Dressing
Ingredients
- 3 cups cooked quinoa
- 2 to 4 tablespoons maple syrup or agave
- Juice of 2 limes
- 3/4 cup corn canned or freshly cooked is fine
- 1 cup grape or cherry tomatoes halved
- 1/2 teaspoon salt
- 1/2 teaspoon ground pepper
- 2 tablespoons coconut oil
- 1/4 cup vegan feta cheese
Instructions
- Cook Quinoa.
- Stir maple syrup and juice of limes with a whisk in a ramekin. Set aside.
- While quinoa has 5 minutes left in cooking, heat coconut oil (or your oil on hand) in a pan over medium high heat. When oil is hot, add tomato halves and corn with salt and ground pepper. Stir to combine and quickly heat for about 5 minutes through until softer and heated through.
- When quinoa has finished cooking, stir in the maple lime mixture into the quinoa and using a wooden spoon, turn over a few times to combine. Add the corn and cherry tomatoes and stir again to combine.
- On a serving plate, add quinoa salad and top with vegan feta cheese. Serve with lime wedges to squeeze over and garnish with chopped herbs. (optional)
Notes
Nutrition
Quinoa and Corn Salad with Maple-Lime Dressing https://jessicainthekitchen.com/quinoa-and-corn-salad-recipe/ August 22, 2014
This Roasted Tomato Soup is creamy, flavourful and topped with delicious grilled cheese croutons. A cold-weather dinner that is so cozy!
I don’t have many words today (that’s a surprise) but this soup was actually made way back in March and I’ve been wanting to share it would you ever since. Since we grow tomatoes we’re always looking for new ways to use it. This was such an easy and delicious way to share it.
I’ve always been a fan of grilled cheese sandwiches and although I’ve had quite a lot less in the past few months, it’s the perfect addition to tomato soup if you ask me. I thought it would be great to serve the grilled cheese as croutons. They taste magnificent on top of the tomato soup, soaking up the flavour for you and still having it’s crispness.
If you’re not yet ready for soup weather, save this recipe for when you are – I guarantee you’ll love it!
P.S. Here are some of the items I used to make this recipe if you’d like to use them too:
| WHAT YOU’LL NEED // SHOP MY FAVORITE INGREDIENTS & PREP PRODUCTS |
RELATED RECIPES
Roasted Cauliflower Soup
Easy Lentil Soup
Creamy Mushroom Soup
Ingredients
- 2 onions , peeled and chopped
- 1 carrot , peeled and diced finely
- 1 clove garlic , peeled and crushed
- 1 stick celery , finely chopped
- 2 tablespoons olive oil
- 1 pound fresh ripe tomatoes , halved
- 1 l vegetable stock , 4 1/2 cup
- 1 teaspoon raw sugar , or coconut sugar or sucanat
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- handful fresh basil , shredded (optional)
Grilled Cheese Croutons:
- 2 slices multigrain bread
- 1 slice cheese
Instructions
- In a large pan over medium heat, heat the olive oil.
- Add the onions, carrot, celery and garlic. Cover and cook for 10 minutes until soft. Add the sugar, salt, pepper and tomatoes. Stir and cook for another 5 minutes.
- Add the stock and bring to a boil, then simmer for 10 minutes. Transfer the soup to a blender and blend for about 1 minute until smooth, or if you have an immersion blender (produces much smoother results) blend until smooth, about 2 to 3 minutes.
- Top with garnish and grilled cheese croutons.
Grilled Cheese Croutons
- While soup is simmering, In a grilled cheese maker or on a skillet, prepare grill cheese sandwich to your likening until very crisp. Cut into cubes and add a few to soup immediately before serving.
