Quinoa Corn Layered Salad

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Try out my newest layered salad! My Quinoa Corn Layered Salad is making heads spin with this light, refreshing combo of blueberries, corn, quinoa, cucumber, and marinated chickpeas. Bathed in a tangy lemon vinaigrette, it's the perfect vegan, gluten-free, oil-free dish to impress.

The Salad that dresses itself is the new name for my famous Layered Salads and I am alright with it! Have you tried one yet? They’ve become one of my most viral creations, and why wouldn’t they?

With layers upon layers of vibrant ingredients, not only are they a visual treat but also an actual joy to make. From my past layered salads, which many of you have tried and loved, comes another masterpiece: The Quinoa Corn Layered Salad.

Now, I’ve always emphasized the importance of not just a dish’s taste but also its presentation. The canister plays a pivotal role here. It’s not just any container; it’s a canvas where ingredients come alive. If you’re new to the world of layered salads or are looking for that perfect canister to showcase your creation, here is where you can grab your own!

jackie akerberg of jackfruitful in a kitchen with a viral layered salad in a clear glass canister.

Diving into the recipe, the chickpeas marinate beautifully in the tangy oil-free dressing. While they soak up the flavors, the other ingredients, like crisp blueberries, sweet corn, nutty quinoa, and crunchy cucumber, retain their freshness. Every bite offers a burst of different textures and flavors.

All you’ll need for to make your own Layered Salad of goodness:

  • chickpeas
  • sweet corn kernels
  • english cucumber
  • quinoa
  • fresh blueberries
  • green onions
  • basil or parsley
  • sliced almonds


Sweet and Tangy Lemon Vinaigrette

  • lemons
  • apple cider vinegar
  • roasted tahini
  • maple syrup
  • dijon mustard
  • garlic powder


And of course your canister!

the viral layered salad tossed in a wooden bowl
jackie akerberg of jackfruitful in a kitchen with a viral layered salad in a clear glass canister.

The assembly is a joyous process, and when you’re ready to serve, just tip the canister upside down into a large bowl. The salad dresses itself! It’s magic, culinary magic. This layered salad is vegan, gluten-free, and oil-free. Plus, it’s as nourishing as it is delicious, thanks to the protein-packed chickpeas and the nutrient-dense blueberries and quinoa.

I sincerely hope you’ll give this recipe a try and find out for yourself why I believe it’s bound to be a fan favorite. If you’re curious about any other layered flavor combinations be sure to click the link here to see all my other layered salad recipes!

Jackie Akerberg

Author of the Clean Vegan Cookbook, Food Blogger and Recipe Developer from Des Moines, Iowa. 

Jackfruitful Kitchen has proudly been featured in Forks Over Knives, Vegan Bowls, Vegan Food and Living, and DSM Magazine.

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These No Fuss 4 Week Meal Plans consist of 30 minute meals, 3 meals a day with mocktails, desserts and snacks. Made with a certified nutritionist, weekly grocery lists, step by step tutorials and more!

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a canister filled with different layers of ingredients for this quinoa corn layered salad that is is viral layered salad.

Quinoa Corn Layered Salad

This one is extra light and refreshing and full of vibrant delicious flavor. Crisp blueberries, tender sweet corn, nutty quinoa, crisp cucumber, and protein rich chickpeas! The chickpeas marinate in the flavor of the tangy oil-free dressing and all the other ingredients stay perfectly crisp.
5 from 1 vote
Prep Time 15 minutes
Cook Time 15 minutes
Course Dinner, lunch, Main Course, Salad
Cuisine American
Servings 8


  • stove
  • Canister link to purchase below


Salad Ingredients

  • 2 14oz cans chickpeas rinsed and drained
  • 2 cups sweet corn kernels
  • 1 english cucumber chopped
  • 1 cup dry quinoa cooked and cooled
  • 2 cups fresh blueberries
  • 1 bunch green onions chopped
  • 1 cup finely chopped basil or parsley
  • 1 cup sliced almonds

Sweet and Tangy Lemon Vinaigrette Ingredients

  • 2 lemons zested and juiced
  • ¼ cup apple cider vinegar
  • 1 tbsp roasted tahini
  • 3 tbsp maple syrup
  • 1 tsp dijon mustard
  • 1 tsp garlic powder
  • ½ tsp salt and pepper


  • Add all of the ingredients for the dressing to a jar and whisk to combine. Season to taste. Carefully pour in the bottom of the canister. Layer the remaining ingredients in the order listed above. Store in the fridge until you're ready to serve. This salad is best prepared at least 2 hours in advance, preferably overnight, so the chickpeas get to marinate in the dressing.
  • When you're ready to serve, tip the canister upside down into a large bowl and it dresses itself! Enjoy!


Haven't gotten your canister? Purchase here!

Keyword 30 minute meals, dairy free, gluten free, layered salad, plant based, quick salad, vegan, viral layered salad
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7 Responses

  1. “1 cup quinoa cooked and cooled…” – I’m just double checking whether this means 1 c. of cooked quinoa or 1 c. of dry quinoa which equals much more when cooked.

  2. The canister in your picture appears much larger than the one in Amazon. How many does the salad feed?

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