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Killer Combo – Quinoa, Sweet Corn, Feta & Fresh Herbs

  • September 14, 2013
  • 9:21 am
Killer Combo – Quinoa, Sweet Corn, Feta & Fresh Herbs

This salad is a new favorite and I wanted to tell you about it before sweet corn season ends. It’s delicious and easy to make, especially if you’ve got some leftover grilled corn lying around. It also goes well with lots of things and tastes great the next day – my husband and I devoured the leftovers and I wish I’d made a bigger batch. I plan to make it again very soon!

The inspiration for this salad came from Beveraly, a dear family friend who was like my second mother when I was growing up. She’s a wonderful cook and a gifted gardener.

Leftover grilled corn by Eve Fox, Garden of Eating blog, copyright 2013

I recommend cooking the quinoa in vegetable broth to give it a little more flavor – it makes a big difference. And don’t forget to rinse it first to get rid of the bitter saponins.

Quinoa by Eve Fox, Garden of Eating blog, copyright 2008.

A word to the wise, leave yourself time to let the quinoa cool down after you make it. I was in a rush when I made this so I did not have time to let my quinoa cool down and the feta kind of melted into it as you can probably see in the photos. It’s just as delicious that way but not quite as pretty as when the feta is in distinct pieces. And, while we’re on the topic of appearances, I didn’t have any red quinoa on hand when I made this, but if you do, I think that would give the salad a little more visual pop.

Fresh herbs by Eve Fox, Garden of Eating blog, copyright 2012

Chop the herbs and prepare the corn if you don’t already have it on hand. I like to cook an ear or two more corn that I need in order to have some handy to throw into salads, salsas, corn bread or fritters. As I’ve mentioned, I’m really enjoying my new corn stripper but a sharp knife will also work perfectly well.

Using Oxo's corn stripper to get all the kernels off quickly by Eve Fox, the Garden of Eating blog, copyright 2013

Mix it all together with a little olive oil and lemon juice, then season with sea salt and black pepper to taste and stir in the chunks of feta cheese. If you are vegan, just omit the cheese – it should still be delicious!

Quinoa, corn & feta salad by Eve Fox, The Garden of Eating blog, copyright 2013

I hope you enjoy these last days of summer.

Quinoa, Corn & Feta Salad with Fresh Herbs
Serves 4 as a side


* 1 1/2 cups quinoa
* 2 1/2 cups vegetable broth or water
* 1/4-1/2 cup (the more the better, I think) coarsely chopped fresh herbs — you can use oregano, basil, cilantro, thyme, parsley, marjoram, mint, etc.,
* Juice of half a lemon
* 1-2 cups cooked corn kernels (grilled is the tastiest)
* 1 cup crumbled feta cheese – I would choose a harder/drier variety over one of the softer ones (omit the cheese if you prefer to make this vegan)
* Olive oil
* Sea salt and freshly ground black pepper to taste


1. Cook the quinoa: bring a medium-large pot of water to a boil; while it’s heating up, rinse the quinoa in several changes of water and drain thoroughly. Once the water reaches a boil, add the quinoa, stir, and lower the heat to a simmer. Cook for 15-20 minutes on low heat or until you see the little curly white tail of the quinoa grains emerge. If there is too much liquid, leave the lid off for the last few minutes. Turn off the heat, stir in a few tablespoons of olive oil and set it aside to cool with the lid off.

2. If you don’t have cooked corn kernels on hand, use the time that the quinoa is cooking to grill your corn – get the simple directions here – two ears should be plenty. Once it’s cool enough to handle, cut the kernels off the cobs and set aside.

3. Wash, dry and chop the herbs. Combine the quinoa, corn, herbs and lemon juice with a little more olive oil and season to taste with salt and pepper. Add the crumbled feta cheese and toss to combine.

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Eve Fox

Eve is the creator of The Garden of Eating, a blog about food--cooking it, eating it, and growing it. She has a legendary love of aprons and can often be found salivating over the fruits and veggies at one of the many farmersí markets near her home in Woodstock, NY. Want even more recipes, photos, giveaways, and food-related inspiration? "Like" the Garden of Eating on Facebook, or follow Eve on Twitter or Pinterest.


+ add your own
4:29AM PST on Dec 7, 2013

I had a vegan version of this salad with curry on the quinoa. But this sounds terrific too, as I love feta. Thanks.

11:29PM PST on Dec 6, 2013

thank-u, 4 this post

3:11AM PDT on Oct 23, 2013

Thank you :)

11:40AM PDT on Sep 30, 2013

Simple process, a must try!

7:32AM PDT on Sep 28, 2013


8:51PM PDT on Sep 25, 2013

looks interesting, not fond of Quinoa but the feta and corn might make it good :)

11:16AM PDT on Sep 19, 2013

Nice! Thank you very much.

10:20PM PDT on Sep 18, 2013

sounds delicious

2:13PM PDT on Sep 18, 2013

aaahhhhhh SO good!!

10:20PM PDT on Sep 16, 2013

Thank you.

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people are talking

fantastic idea.

There's always the option of canned beans. They're already cooked! Just remember to rinse them well …


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