Summer Quinoa Salad Recipe
Fresh Summer Quinoa Salad made with peaches, sweet corn, avocado, feta, and basil.Healthy, colorful, and ready in just 30 minutes.Perfect for meal prep, picnics, and easy summer meals.
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 about 1 large ear
- 1 large ripe avocado pitted and sliced
- ½ small red onion diced
- ½ cup crumbled feta cheese
- ½ 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 garlic clove minced
- Kosher salt to taste
- Freshly ground black pepper to taste
Instructions
- Rinse the quinoa thoroughly under cold water.
- In a medium saucepan, combine the quinoa and water. Bring to a boil.
- Cover, reduce the heat to low, and simmer for about 15 minutes, or until the water is absorbed and the quinoa is tender.
- Remove from the heat and let it stand, covered, for 5 minutes.
- Fluff the quinoa with a fork and transfer it to a large serving bowl to cool.
- In a small bowl or mason jar, whisk together the olive oil, lemon juice, vinegar, honey, garlic, salt, and pepper until well combined.
- Add the peaches, tomatoes, sweet corn, avocado, red onion, feta cheese, and basil to the cooled quinoa.
- Pour the dressing over the salad and gently toss until everything is evenly coated. This Summer Quinoa Salad is best served immediately or chilled before serving.
Notes
- Serve chilled or at room temperature.
- Add cucumber for extra crunch.
- Fresh mint can be mixed with basil for additional freshness.
- This salad pairs wonderfully with grilled fish, chicken, or sandwiches.
- Toss in spinach or arugula for extra greens.