Becky Luigart-Stayner
6 servings (serving size: 2/3 cup)

Brightly colored flavored oil coats the quinoa grains and lends the salad fresh chive flavor. Refrigerate leftover oil to use as a dressing to drizzle over grilled fish or summer vegetables. Garnish with whole fresh chives, if desired.

How to Make It

Step 1

Combine 1 1/2 cups water and quinoa in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until liquid is absorbed. Remove from heat; let stand 10 minutes. Fluff with a fork.

Step 2

Combine quinoa, corn, tomatoes, and parsley in a medium bowl. Combine Chive-Infused Oil and remaining ingredients, stirring with a whisk. Drizzle over salad; toss well to coat. Let stand 10 minutes before serving.

Chef's Notes

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Ratings & Reviews

fledglingchef's Review

September 23, 2014
I thought this was really terrific. I'm on a quinoa kick right now, so I love finding new ways to make it. I made only a few small changes. I entirely missed the part where you're supposed to make your own chive-infused oil, and I didn't have any bottled, so I used some chili-garlic infused oil, and it worked out really well. Gave it just a little bit of a kick. I think any savory infused oil would work well here. Also, I doubled the corn and then roasted it beforehand in a skillet. I had some spinach I needed to use up, so I chopped it and added it to the hot corn to wilt. Mixed it all together, tasted it, added a little more vinegar, tasted it again, added a little more vinegar, and then it was perfect!! (I like vinegar.) Anyway, super tasty recipe as it is, endless possibilities for changing it up.

mandofan's Review

November 18, 2013
Very good!

Daniel0208's Review

August 21, 2013
I added about 20 small sauteed mushrooms, one cup of pitted olive nicoise and it was really good.I gave the dog his own serving and he really liked it. The whole family loved it. yum! Had it with Sizzling Chicken Fajitas.

jrymea's Review

April 18, 2013
I used frozen corn and cilantro . I can't imagine the parsley being any better because this was really good. i made the chive infused oil but only 1/4 cup of it. My blender handled the 1/4 cup just fine. The only other thing I did differently was to add instant vegetable boulion to the cooking water for the quinoa. We ate it with Tortilla Crusted Tilapia. Right. You know the one.

Ehuck5's Review

April 11, 2013
More corn. Less parsley. Flavor of the dressing is delicious, though!

ChefAmandaLynn's Review

September 01, 2012
I loved the infused oil. In fact I rubbed in on a filet of salmon before I grilled it. However I thought the quinoa dish was a little bland. Grilling the corn first would have added a lot of flavor

LottoCB's Review

July 05, 2012
I have young boys and even they asked for more!!

vickilu's Review

May 09, 2012
Added chopped red pepper, cumin and sm. amount of grated cheese and substituted dipping oil infuded with herbs for the dressing. Somewhat bland, but I added more cumin and will probably fix it again as a vegetarian dish.

msanth120's Review

March 09, 2012
Good, but could have used half the oil.

kittykat0912's Review

September 05, 2010
Nice recipe. I did not infuse the olive oil and it still turned out tasty. I halved the amount of dressing and it was plenty. I love quinoa. It is a good way to get some extra protein in the diet.