Roasted Corn and Quinoa Salad with Feta

 In Easy Recipes, Healthy Recipes, Meatless Mondays

Ever feel like you get into a kind of cooking/food prep/meal idea rut?

I sure do.

It can be hard/frustrating/exhausting coming up with healthy and quick meals the whole family will enjoy, day in and day out.

(To note, we were just away. I highly recommend, if possible, you take any sort of vacation where you don’t have to cook for at least a few days. It’s such a lovely and much needed break from it.)

But, back to reality we are….and back to daily cooking we go.

I don’t love it but I have accepted it must be done.

And it is for this reason that I love getting and sharing recipes that are healthy, simple to make and delicious.

Case in point: this one for Roasted Corn and Quinoa Salad with Feta. It’s adapted from a Jamie Olive dish so can’t go wrong there!

I have to say this is one of my fave salad recipes from my last cooking demo at the The Wincey Mills in Paris.

It was a crowd fave too.

People, most literally, ate it up 🙂

RoastedCorn Saladw Quinoa andFeta (1)

This Roasted Corn and Quinoa Salad with Feta has been a staple lately.

And really, what’s not to love:

  • it’s simple and delicious (‘course!)
  • it delivers a healthy nutritional punch
  • And it’s packed with protein, fibre and healthy fats

And roasted corn is a must in the month of August in Ontario: it’s sweet, local and taste just like summer.

I’m now into toppings for roasted corn – like this one topped with some olive oil, turmeric, cumin, salt, cilantro and fresh lime juice.

Roasted Corn And Quinoa Salad With Feta

This salad is great to throw together if you happen to make too much corn. 

Hope you love the salad as much as I do!


Roasted Corn And Quinoa Salad With Feta
Serves 4
Write a review
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
478 calories
74 g
25 g
17 g
15 g
6 g
442 g
333 g
30 g
0 g
10 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 478
Calories from Fat 150
% Daily Value *
Total Fat 17g
Saturated Fat 6g
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 7g
Cholesterol 25mg
Sodium 333mg
Total Carbohydrates 74g
Dietary Fiber 12g
Sugars 30g
Protein 15g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1 cup quinoa (will yield approx 3 cups cooked)
  2. 2 large mango
  3. 1 large avocado
  4. 1.5 cups mixed colour cherry tomatoes
  5. 2 cobs of corn (or frozen, thawed corn)
  6. 1 cup edameme
  7. 3/4 cup feta
  8. Cilantro or mint to taste
  9. 2 Limes
  1. For best results, rinse quinoa before cooking.
  2. Then combine 1 cup (rinsed) quinoa with 2 cups water in a medium saucepan. Bring to a boil. Cover, reduce heat to low, and simmer until quinoa is tender, about 15 minutes. You'll see the little white, grainy part come away from the main seed.)
  3. Drain quinoa well with a fine mesh strainer. Let cool.
  4. Meanwhile, BBQ corn by placing hulled cob on hot BBQ grill. Turn often to ensure complete. Cool and remove corn from cob with a knife.
  5. Combined chopped mango, avocado, cherry tomatoes, BBQ'd corn, edamame, feta and cilantro. Top with a drizzle of olive oil if desired and juice of 2 limes. Serve immediately.
  1. No local, fresh corn? You can use frozen or rinsed and drained canned corn too.
April Saunders Nutrition
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