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Corn & Quinoa Zesty Salad


This recipe brought to you in partnership with Caroline Artiss. Watch the video here.

Pair this flavorful side with California Pizza Kitchen Margherita pizza!



  • ½ cup dry Quinoa
  • 1 cup water
  • ¼ - ½ cup finely chopped red onion
  • 1 ripe avocado cubed
  • 1 ¾ cup sweet corn
  • 2 cups arugula
  • ½ cup chopped coriander
  • ¼ cup chopped mint


  • 1 lime juiced (approximately 3 tablespoons)
  • 2 tablespoons olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 1 teaspoon honey
  • 1 clove garlic, crushed and chopped


  1. Add the quinoa and water to a small pan, cover with a lid and bring to a boil. Reduce heat to a gentle simmer and cook with the lid on for 10 minutes, or until the water has been absorbed and the quinoa is fluffy.
  2. Poor quinoa into a large bowl, add all remaining salad ingredients and mix together.
  3. Whisk together the ingredients for the dressing and pour over the quinoa. Stir gently to mix well.
  4. As an option, char corn on the cob on the grill, slice off corn and add to the salad – yum!

Nutritional Information (based on 4 servings)

  • Calories: 290
  • Fat: 17g
  • Saturated Fat: 2.5g
  • Carbohydrates: 33g
  • Sugar: 4g
  • Fiber: 7g
  • Protein: 6g
  • Sodium: 290mg
  • Cholesterol: 0mg