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Tri color quinoa salad with grape tomatoes boiled egg and chick peas in a green bowl on a red and white napkin with feta
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Tri Color Quinoa and Tomato Corn Salad

You don't really need a recipe to make a quinoa-based salad. Just open up your fridge and pantry and build one with what you already have. If you're running low on ingredients, just make a list of some of your favorite things and mix it together with your favorite cheese and a drizzle of a vinaigrette dressing.
Course Salad
Cuisine American
Keyword bowl, clean eating, pantry recipe, quinoa, salad, shortcut cooking, summer dessert, summer salad
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 servings
Calories 364kcal
Author Kathleen Phillips | GritsAndGouda.com
Cost 5


  • 1 bag Tri Color boil in bag quinoa (Success Rice brand)
  • 2 hard cooked eggs, quartered
  • 1 15-oz can chick peas (drained)
  • 1 cup cherry, grape, or chopped tomatoes
  • 1 cup corn kernels (canned or 2 ears)
  • 2 tablespoons chopped fresh basil or parsley (or both)
  • 1 oz feta cheese (about 3 tablespoons)
  • 1/3 cup creamy vinaigrette dressing (I used Greek herb)


  • Cook quinoa according to package directions and drain it. 
  • Gently toss together all the ingredients. I like to hold out on pour on the dressing until ready to eat if I'm going to be the only one eating it or at least half will be put back in the fridge. 


This is a perfect make ahead salad. If you are making it for lunches the next day, send the dressing separately in a plastic little container.


Calories: 364kcal