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.

Course Dinner, lunch, Main Course, Salad

Cuisine American

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

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 340kcal

Author Jackie Akerberg

Equipment

Ingredients

Salad Ingredients

28 oz canned 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 basil or parsley finely chopped
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

Instructions

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!

Notes

Haven't gotten your canister? Purchase here!

Nutrition