Summer Corn Quinoa Caprese Salad recipe on
Print Recipe
5 from 5 votes

Corn & Quinoa Caprese Salad

A hearty, vibrant salad packed with vitamins and protein.
Servings: 4
Author: Marlynn Schotland, Urban Bliss Life


  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 2 cups spinach leaves either chopped or torn
  • 2 cups cooked quinoa
  • 2 cups cherry tomatoes halved
  • 1 cup cooked corn kernels either 1 cup frozen kernels, cooked; or kernels from about 2-3 cooked corn on the cobs
  • 1/2 cup sliced mozzarella cheese
  • 1/4 cup chopped fresh basil leaves
  • salt and pepper to taste


  • Cook quinoa according to package directions.
  • Cook corn - fresh or frozen - and set aside.
  • Allow quinoa and corn to cool at room temperature before adding to the salad.
  • In a small bowl, combine olive oil and balsamic vinegar; set aside.
  • In a large bowl, combine remaining ingredients.
  • Slowly pour olive oil + balsamic vinegar dressing over salad and mix gently.
  • Salt and pepper to taste, as needed.


This recipe makes 4 main entree salads, or it can feed up to 8-10 people if serving as a side salad at a potluck, picnic, or party.