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+ servings

Summer Quinoa Salad

This Summer Quinoa Salad is filled with fresh fruits, vegetables, hearty quinoa, and the most refreshing homemade lemon dressing.
5 from 7 votes


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


  • 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.


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