This easy corn quinoa salad is so flavourful! Whether you’re serving it with a weeknight dinner or bringing it to a cookout, the tangy, smoky, sweet, and creamy notes will win everyone over! Fresh corn is charred in a skillet with ground cumin for extra depth. Avocado, cherry tomatoes, fresh cilantro, canned black beans, and fluffy quinoa round out this hearty summer salad. Tahini is the rich base of our barbecue sauce-spiked vegan ranch. This is a delicious and healthy crowd pleaser!
I’ve kind of fallen in love with quinoa again recently! It’s great as a simple meal prep component that can be added to salads and bowls to bulk things up. I also appreciate that it’s a complete protein. The pseudograin (it’s actually a seed!) is naturally gluten-free and adds a nice heft to this healthy corn quinoa salad.
I do have you char the corn in a skillet to cook it through and to get some extra smoky flavour on it. Aside from simmering the quinoa in a separate pot, this is the only cooking involved–about 15 minutes total. Everything else goes into the bowl raw and simply chopped.
The real star here is the corn quinoa salad dressing. It’s a creamy barbecue ranch with a nutty tahini base. I use traditional flavours like onion and garlic powder and some tang from apple cider vinegar. The sweet and smoky qualities of barbecue sauce give the dressing so much depth that perfectly matches the charred corn and chopped veggies. I tested this with a few different styles of barbecue sauce, and this popular store bought one was a clear fave. The dressing is simply whisked together in a bowl, similar to my spicy tahini ranch.
Corn is the main character!
Really hope that you love this salad. It’s so great as a light and simple dinner. You could also definitely make it work as part of a weekly meal prep–just leave the avocado out. The simultaneous earthy, tangy, creamy, sweet, and smoky flavours are such a delight!
Charred Corn Quinoa Salad with Avocado & BBQ Tahini Ranch Dressing
This vegan corn quinoa salad is so flavourful! Whether you’re serving it as a weeknight dinner or bringing it to a cookout, the tangy, smoky, sweet, and creamy notes will win everyone over! Simple to make and ready in 45 minutes.
Servings 6 -8
Ingredients
BBQ Tahini Ranch Dressing
- ⅓ cup tahini
- 3 tablespoons barbecue sauce
- 1 tablespoon apple cider vinegar
- ⅓ cup cold water
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon Tamari
- sea salt and ground black pepper, to taste
Corn Quinoa Salad
- ¾ cup quinoa, rinsed
- 1 ⅓ cups water
- 1 teaspoon olive oil
- 3 cobs corn, kernels removed
- 1 teaspoon ground cumin
- 1 small red onion, small dice
- 1 cup cherry tomatoes, halved
- 1 ½ cups cooked black beans, drained and rinsed
- ½ cup chopped cilantro
- 1 large ripe avocado, peeled and diced
- 3 tablespoons toasted and salted pumpkin seeds
Notes
- Having smooth, pourable tahini is so important! It really helps with achieving that lush saucy texture. I love Soom brand personally.
- I tested this with several types of barbecue sauces ranging from popular supermarket brands to unsweetened varieties. Just use whichever brand you prefer for everyday use!
Instructions
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Make the dressing. In a medium bowl, whisk together the tahini, barbecue sauce, apple cider vinegar, water, garlic powder, onion powder, Tamari, salt, and pepper. Once you have a creamy and lush dressing, you’re good! Set aside.
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Combine the quinoa, water, and a pinch of salt in a small saucepan. Bring the quinoa to a boil over medium heat and then reduce to a simmer. Simmer until all of the water is absorbed and the little tails from the quinoa are starting to pop out, about 15 minutes. Fluff with a fork and set aside to cool.
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Set a cast iron skillet over medium heat. Once hot, pour in the olive oil. Add the corn and season with salt, pepper, and the cumin. Sauté until corn is softened and lightly charred, about 6-7 minutes. Set aside to cool.
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In a large bowl, combine the quinoa, charred corn, red onion, cherry tomatoes, black beans, and cilantro. Season the mixture well with salt and pepper. Drizzle ¾ of the BBQ tahini ranch over the salad and toss. Transfer the salad to your serving platter and Top it with the avocado. Drizzle the salad with the remaining dressing and top with pumpkin seeds. Enjoy!
