Filling and packed with flavor, this blistered shishito and sweet corn quinoa salad is ready in less than 30 minutes! This easy vegetarian recipe combines cooked quinoa with blistered shishito peppers, fresh corn, pinto beans, cilantro, red onion, roasted pepitas, cotija, and lime. This quinoa salad recipe is one of my go-to weeknight meals all throughout the summer!
Why I Really Love this Quinoa Salad
- It’s PACKED with flavor thanks to the combination of sweet corn, blistered shishito peppers, roasted pepitas, cilantro, red onion, lime juice, and cotija cheese.
- It’s ready in less than 30 minutes, making it perfect for weeknights!
- It travels well, making it great for road trips, picnics, or simply putting in your lunchbox.
- It’s the perfect way to indulge in sweet summer corn while it’s in season!
Notes on Ingredients and Substitutions
The base of this grain salad is cooked quinoa to keep it gluten free and higher in protein. If you don’t like quinoa, use 2 cups of cooked farro instead. If you don’t have access to fresh sweet corn, or the choices aren’t ideal, use 2-3 cups of thawed frozen sweet corn instead! Sweet mini peppers can be used in place of the shishito peppers and either used raw, or blistered in the oven. Since cilantro tends to be an either you love it or hate it situation, basil makes a great sub that pairs really well with the corn and peppers! If you’re vegan, leave the cotija off and either add a couple of tablespoons of nutritional yeast to the mix, or sprinkle with a grated vegan parm for a similar salty and cheesy flavor.
For the full ingredient list, check out the recipe card below!
Blistered Shishito and Sweet Corn Quinoa Salad in 4 Easy Steps
Recipe Tips
- Depending on the juiciness of your limes and how strong you want the lime flavor, you’ll need 1-2 limes. I used 1 fairly juicy lime and it was perfect!
- The easiest way to cut sweet corn off the cob is to trim the bottom so it sits flat, then place the bottom of the cob into a large mixing bowl. Use you knife to cut downward to separate the kernels from the cob. That way, the kernels stay in the bowl instead of falling all over your cutting board, counter, and floor!
- If you don’t mind the pungency of raw red onion, skip the step of adding it to the ice water. I’ve started using the ice water method because it’s easier on my digestive system and it allows me to get the fresh onion flavor without the strong pungency. Plus, it makes the onion nice and crisp!
- Quinoa typically cooks in about 15 minutes but if you want to save a little time, use pre-cooked packaged quinoa.
- This recipe has a fair amount of protein at roughly 14-18g depending on whether or not you divide it into 3 or 4 servings. For even more protein, add some crispy tempeh.
If you want to enjoy some blistered shishito peppers on their own, try my blistered shishito peppers with lemon basil cashew cream!
Print
Blistered Shishito and Sweet Corn Quinoa Salad
- Total Time: 25 minutes
- Yield: 3–4 servings 1x
- Diet: Vegetarian
Description
Filling and packed with flavor, this blistered shishito and sweet corn quinoa salad is ready in less than 30 minutes! This easy vegetarian recipe combines cooked quinoa with blistered shishito peppers, fresh corn, pinto beans, cilantro, red onion, roasted pepitas, cotija, and lime.
Ingredients
- 2/3 cup quinoa
- 1 bay leaf
- 1/4 medium red onion, diced
- 6–8 ounces shishito peppers
- 3 ears sweet corn, or 2 1/2 cups thawed frozen sweet corn
- 1 can cooked pinto beans, drained and rinsed
- 1 large handful cilantro leaves, chopped
- 2/3 cup roasted pepitas (pumpkin seeds)
- 2 tablespoons olive oil
- 1–2 limes
- 1/2 cup cotija cheese, plus extra for garnish as needed
- Sea salt, to taste
- nasturtium flowers, optional for garnish
Instructions
Add the quinoa, 1 1/3 cups water, and the bay leaf to a pot. Cook according to the package instructions.
While the quinoa cooks, add the diced red onion to a small bowl and cover with ice water. Set aside.
Turn on the broiler in your oven. Add the shishitos to an un-lined baking sheet (DO NOT PUT PARCHMENT ON IT). Stick the peppers under the broiler. Broil until blistered, about 8-10 minutes. Make sure to keep an eye on them as not all broilers are the same. It’s normal for the peppers to pop in the oven during this process so don’t be alarmed!
Cut the corn kernels off the cob, then add them to a large bowl or platter with the pintos, cilantro, and pumpkin seeds. Chop the blistered shishitos, discard stems, then add them to the bowl. Once the quinoa is ready, remove the bay leaf then add it to the bowl along with the drained red onion. Add the juice of 1 lime, the olive oil, and the cotija. Season with a pinch of salt then toss. Taste and add more salt or lime as needed.
Serve with a garnish of nasturtium flowers if desired and extra cotija on the side. Keep leftovers in an airtight container in the fridge and enjoy within 5 days. Leftovers can be eaten cold, at room temperature, or gently warmed.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: salad
I’m so glad I found your site. You’re introducing our family to so many amazing, unique recipes. This was amazing! Your photos always impress me. They are just so beautiful and make me want to stop and stare at them to see all the details.
This is so thoughtful and sweet, Stephanie! Thank you so much! So glad you and your family are enjoying the recipes 🙂
Wow, I came across your website from another recipe but had to try this. It was SO tasty! The whole family was impressed with my new ingredient skills! Thanks for all the unique recipes.
So glad you enjoyed it Eva!
This looks amazing! I’m bookmarking to try it out this week. I love finding recipes that utilize quinoa.
I’m so happy to hear that! I hope you enjoy it Leanne!
Loving this salad recipe already! I liked how amazingly you have used the ingredients, must try recipe for this season!
So happy to hear! I hope you enjoy it! 🙂
Love a grain salad like this in the summer that I can enjoy cold straight from the fridge! The corn and shishitos work together so perfectly here and the lime perks everything up.