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4.66 from 29 votes

Summer Quinoa Salad

Recipe from Two Peas and Their Pod

This Summer Quinoa Salad is filled with fresh fruits, vegetables, hearty quinoa, and the most refreshing homemade lemon dressing.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Salad
Cuisine: American
Keyword: quinoa
Servings: 6
Calories: 327kcal


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:


  • 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.
  • In a small bowl or jar, whisk together the olive oil, lemon juice, vinegar, honey, garlic, salt and pepper. Set aside.
  • Add the peaches, tomatoes, corn, avocado, onion, feta cheese, and basil to the large bowl of quinoa.
  • Pour the dressing over the salad and gently toss to combine. Serve at room temp or cold.


The salad dressing and quinoa can be made in advance. They will keep in the fridge for up to one week. 


Calories: 327kcal | Carbohydrates: 35g | Protein: 8g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 153mg | Potassium: 568mg | Fiber: 6g | Sugar: 9g | Vitamin A: 622IU | Vitamin C: 15mg | Calcium: 92mg | Iron: 2mg