Summer Quinoa Bowl

Jump to Recipe

Summer Quinoa Bowl-this simple and healthy quinoa bowl is filled with all of your favorite summer ingredients! 

Summer Quinoa Bowl Recipe

There are too many good things to eat during the summer months. Every time I go to the farmers market, I come home with several bags of fresh produce. When I unload my farmers market finds, I get giddy with excitement. I want to eat everything at once.

My answer to eating all of the delicious summer produce at once is this Summer Quinoa Bowl. It has all of my favorite summer ingredients!

Summer Quinoa Bowl Recipe

So what is in my magical Summer Quinoa Bowl? I start with a bed of greens. I am on an arugula kick right now, but any greens will work. Kale, spinach, romaine, mixed greens are also good options.

Summer Quinoa Bowl Recipe

Next, I add cooked quinoa, peaches, sweet corn, tomatoes, cucumbers, avocado, and my favorite basil vinaigrette. You can use any salad dressing, but I highly recommend my basil vinaigrette. It is the BEST and a great way to use up the summer basil.

Look at that gorgeous bowl, it screams summer! It is great for lunch or dinner. I seriously could eat it every single day of the summer, and I just might. It is colorful, healthy, and soooooooo delicious!

Use your farmers market or garden goods to make this Summer Quinoa Bowl. You can enjoy all of your summer favorites in ONE bowl!

Summer Quinoa Bowl Recipe

Summer Quinoa Bowl

This is easy quinoa bowl is filled with all of my favorite summer ingredients! It is great for lunch or dinner!
Prep Time
15 minutes
Total Time
15 minutes
Servings
1

Ingredients

  • 2 cups arugula or other salad greens
  • 1/2 cup cooked quinoa
  • 1 peach sliced
  • 1/3 cup fresh sweet corn kernels no need to cook the corn
  • 3 small tomatoes I like to use red, yellow, and orange tomatoes
  • 1/3 cup sliced cucumbers
  • 1/2 avocado sliced
  • Salt and black pepper to taste
  • Basil Vinaigrette for serving

Instructions

  1. Place the arugula or greens in a medium bowl. Top with the quinoa, peaches, corn, tomatoes, cucumber, and avocado. Drizzle with basil vinaigrette and season with salt and pepper, to taste. Serve immediately.
  2. Note-you won't use all of the basil vinaigrette for one bowl. Store leftover vinaigrette in a jar in the refrigerator for up to 5 days. When I cook the quinoa, I always cook extra so I can make the salad all week.

Maria

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
Read More

CommentsLeave a reply

  1. I made this last night and it was SO good! I didn’t have a ripe peach so I used a nectarine and I added feta cheese. It hit the spot and the vinaigrette was so yummy and easy to make! Love quick and easy meals like this in the summer.

  2. I made this a couple nights ago with your chilli lime chicken and it was delicious! It was definitely a hit with my kids. They don’t normally eat salad but they love corn and peaches so…it was devoured!! I loved the dressing too:))

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.