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5 from 3 votes

Summer Quinoa Bowl

Recipe from Two Peas and Their Pod

This is easy quinoa bowl is filled with all of my favorite summer ingredients! It is great for lunch or dinner!
Prep Time15 minutes
Total Time15 minutes
Servings: 1 bowl


  • 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


  • 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.
  • 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.