Summer Quinoa Salad

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Everyone at the table will love this easy Summer Quinoa Salad! It’s filled with fresh fruits, vegetables, hearty quinoa, and the most refreshing homemade lemon dressing.

Summer Quinoa Salad in bowl with salad servers

Summertime means salads on repeat, but that doesn’t mean boring salads. I am talking GOOD salads, like this colorful Summer Quinoa Salad. It’s loaded with all of summer’s finest ingredients. If you love my Easy Quinoa Salad, I know you will love this recipe too!

This salad is easy to make, and with quinoa as a base, it’s hearty enough to eat as a lunch or dinner. It’s perfect for those hot months when you want a light, refreshing, and delicious meal.

summer quinoa salad ingredients

How to Make Quinoa

Cooking quinoa is simple. To make sure your quinoa turns out perfect every time, follow these tips!

  • Always rinse your quinoa before you get started. Rinsing removes quinoa’s natural coating, called saponin, which can make it taste bitter.
  • Start with a medium saucepan, one cup of dry quinoa, and 2 cups of water. Bring the water to a boil, then cover the pan with a lid.
  • Reduce the heat to low, until it’s just a simmer, and let it cook for 15 minutes. At this point the quinoa should be tender and the small grains will look like they’ve popped open.
  • Pull your pan off the stove and let it rest for 5 minutes. Fluff with a fork and that’s it! Your quinoa is ready to go!

Salad Ingredients

I love this blend of summertime produce and delicious, wholesome flavors! It’s such a fresh and filling salad. The quinoa is a perfect base, and then I add…

  • Peaches
  • Tomatoes
  • Fresh sweet corn
  • Avocado
  • Red onion
  • Feta cheese
  • Fresh basil

If you wanted to add a protein, you could mix in shredded or grilled chicken or chickpeas!

chopping ingredients for summer quinoa salad on cutting board

How to Make Summer Quinoa Salad

Are you ready to make your new favorite salad? Let’s get started!

  • Once your quinoa is cooked, let it cool while you make the dressing.
  • You are going to love this simple lemon dressing. It’s a mix of olive oil, lemon juice, golden balsamic vinegar, honey, and garlic. Give it all a good whisk (or shake in a jar!) and it’s ready to go. If you want to mix things up, this salad would also be good with my basil vinaigrette.
  • In a large bowl, add the quinoa, peaches, tomatoes, corn, avocado, onion, feta cheese, and basil. Step back and admire your colorful summertime salad!
  • Drizzle the dressing over the top and toss it gently to distribute the yummy flavors. You can serve this salad cold or at room temperature–delicious both ways!
summer quinoa salad ingredients in bowl

Prepping and Storing

This is a great meal prep salad because you can make a lot of it in advance. The dressing and cooked quinoa will keep in the fridge for up to one week. So you can get those done and out of the way.

You can also cut the corn off of the cob and dice the red onion ahead of time. I would wait to slice the tomatoes, peaches, avocado, and basil until you are ready to serve so the ingredients stay super fresh.

This salad is best the day it is made, but you can keep it in an airtight container in the refrigerator for up to three days. I always enjoy the leftovers:)

summer quinoa salad in bowl with avocado slices and fresh basil

More Summer Salad Recipes

Summer Quinoa Salad

This Summer Quinoa Salad is filled with fresh fruits, vegetables, hearty quinoa, and the most refreshing homemade lemon dressing.

5 from 5 votes
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
Cuisine
American
Servings
6

Ingredients

For the Salad:

  • 1 cup uncooked quinoa
  • 2 cups water
  • 2 small peaches, pitted and sliced
  • 1 cup grape tomatoes, halved
  • 1 cup fresh sweet corn, 1 large ear
  • 1 large ripe avocado, pitted and sliced
  • 1/2 small red onion, diced
  • 1/2 cup crumbled feta cheese
  • 1/2 cup chopped fresh basil

For the Dressing:

  • ¼ cup olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon golden balsamic vinegar or champagne vinegar
  • 1 teaspoon honey
  • 1 clove garlic, minced
  • Kosher salt and freshly ground black pepper, to taste

Instructions

  1. First, make your quinoa. In a medium saucepan, bring quinoa and water to a boil. Cover with a lid, reduce heat to low, and simmer until for 15 minutes, or until quinoa is tender. Remove from heat and let stand for 5 minutes, covered. Remove lid and fluff with a fork. Transfer quinoa to a large bowl and let it cool while you make the dressing.
  2. In a small bowl or jar, whisk together the olive oil, lemon juice, vinegar, honey, garlic, salt and pepper. Set aside.
  3. Add the peaches, tomatoes, corn, avocado, onion, feta cheese, and basil to the large bowl of quinoa.
  4. Pour the dressing over the salad and gently toss to combine. Serve at room temp or cold.
Nutrition Facts
Summer Quinoa Salad
Amount Per Serving
Calories 327 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 3g15%
Cholesterol 11mg4%
Sodium 153mg6%
Potassium 568mg16%
Carbohydrates 35g12%
Fiber 6g24%
Sugar 9g10%
Protein 8g16%
Vitamin A 622IU12%
Vitamin C 15mg18%
Calcium 92mg9%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Photos by Dishing Out Health

Thanks for Sharing!

If you make this recipe, please leave a star rating and comment below! You can also share a picture on Instagram! Tag @twopeasandpod and use the hashtag #twopeasandtheirpod.

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Maria Lichty

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!
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CommentsLeave a reply

  1. How important is the golden balsamic vinegar or champagne vinegar? I dont have either on hand, but do have regular balsamic vinegar, would that change it up too much if I substituted?

    1. I like a lighter balsamic for this recipe, but if you only have regular balsamic you can use it. It does have a darker color and flavor. Red wine vinegar would work too!

    1. You don’t have to cook the corn, it is good fresh off the cob, but you can cook it or char it if you prefer it that way! Enjoy!

  2. 5 stars
    So amazing! Light, healthy and delicious. And definitely filling enough for dinner! Thank you for this recipe!

  3. 5 stars
    I added grilled chicken to this to make it a more robust meal…new summer fave for sure. So fresh and delicious! Thank you so much for sharing this!

  4. 5 stars
    Made this last night and it was so delicious! The texture, colors and mix of flavors was so summery and fun! I used my peach balsamic vinegar and it was great! Thanks for the recipe!

  5. 5 stars
    Favorite summer side dish. I nearly always add chicken to it for a hearty, complete meal that’s easy and can be prepped ahead.

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