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–+ servings
a canister filled with different layers of ingredients for this quinoa corn layered salad that is is viral layered salad.
Jackie Akerberg

Quinoa Corn Layered Salad

4.75 from 4 votes
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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.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8
Course: Dinner, lunch, Main Course, Salad

Equipment

Ingredients
  

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

Method
 

  1. 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.
  2. 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!

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.

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