Summer Quinoa Salad Recipe

Introduction

This Summer Quinoa Salad is a fresh and vibrant dish perfect for warm days. Packed with crisp vegetables, hearty chickpeas, and a zesty lemon vinaigrette, it’s a nutritious and satisfying option for lunch or a light dinner.

Ingredients

• 2 cups cooked and cooled quinoa
• 1 cup chopped Persian or English cucumber
• 1 cup chopped cherry tomatoes
• 1 cup canned chickpeas, drained and rinsed
• 3/4 cup corn, fresh or frozen and defrosted
• 3 tablespoons chopped fresh basil
• Kosher salt and freshly ground black pepper to taste
• 1/3 cup fresh lemon juice
• 2 tablespoons olive oil
• 1 tablespoon Dijon mustard
• 1 tablespoon honey

Instructions

1. Step 1: In a large serving bowl, combine the cooked quinoa, chopped cucumber, cherry tomatoes, chickpeas, corn, and fresh basil. Season lightly with kosher salt and black pepper.
2. Step 2: In a small jar with a lid, add the lemon juice, olive oil, Dijon mustard, honey, and a pinch of salt and pepper. Shake vigorously until the vinaigrette is well combined.
3. Step 3: Pour the vinaigrette over the salad and stir gently to coat all ingredients evenly. Taste and adjust seasoning if needed.
4. Step 4: Serve the salad immediately or cover and refrigerate until ready to serve for a refreshing chilled dish.

Tips & Variations

• Add diced avocado or feta cheese for extra creaminess and flavor.
• Use fresh corn on the cob when in season for the best sweetness.
• For a vegan option, substitute honey with maple syrup or agave nectar.
• Roast the chickpeas beforehand for a crunchy texture.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. The quinoa may absorb some dressing over time, so stir well before serving. If desired, add a splash of fresh lemon juice to brighten the flavors when reheating or serving cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad ahead of time?

Yes, you can prepare and refrigerate this salad up to 1 day in advance. For best texture, add the dressing just before serving if you plan to store it longer.

Can I use other grains instead of quinoa?

Absolutely! This salad works well with cooked couscous, bulgur, or farro as alternatives depending on your preference.

Summer Quinoa Salad Recipe

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★★★★★

4.6 from 77 reviews

This vibrant Summer Quinoa Salad is a refreshing and nutritious dish perfect for warm-weather meals. Packed with protein-rich quinoa, fresh cucumber, cherry tomatoes, chickpeas, and sweet corn, it is tossed in a zesty homemade lemon Dijon vinaigrette with hints of honey and basil. This salad is quick to prepare, colorful, and ideal as a light lunch or a healthy side dish.

• Author: Naya
• Prep Time: 15 minutes
• Cook Time: 15 minutes (for quinoa cooking, if not pre-cooked)
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Mediterranean
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Salad

• 2 cups cooked and cooled quinoa
• 1 cup chopped Persian or English cucumber
• 1 cup chopped cherry tomatoes
• 1 cup canned chickpeas, drained and rinsed
• 3/4 cup corn, fresh or frozen and defrosted
• 3 tablespoons chopped fresh basil
• Kosher salt and fresh ground black pepper to taste

Vinaigrette

• 1/3 cup fresh lemon juice
• 2 tablespoons olive oil
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• Kosher salt and fresh ground black pepper to taste

Instructions

1. Prepare the salad: In a large serving bowl, combine the cooked and cooled quinoa, chopped cucumber, cherry tomatoes, chickpeas, corn, and chopped fresh basil. Season lightly with kosher salt and fresh ground black pepper to taste.
2. Make the vinaigrette: In a small jar, add fresh lemon juice, olive oil, Dijon mustard, honey, kosher salt, and black pepper. Secure the lid and shake vigorously until the dressing is well combined and emulsified.
3. Toss the salad: Pour the vinaigrette over the salad ingredients in the bowl. Stir gently but thoroughly until every component is evenly coated with the dressing.
4. Adjust seasoning and serve: Taste the salad and adjust salt and pepper as needed. Serve immediately for the freshest flavor, or cover and refrigerate until ready to serve. The salad flavors meld beautifully after chilling.

Notes

• For best texture, ensure quinoa is fully cooled before combining to avoid sogginess.
• Fresh or thawed corn can add sweetness; canned corn may be used in a pinch.
• Honey in the vinaigrette can be substituted with maple syrup for a vegan option, though this dish is not strictly vegan due to honey.
• This salad keeps well refrigerated for up to 2 days and makes great meal prep.
• Add feta cheese or avocado for additional creaminess if desired.

Keywords: quinoa salad, summer salad, healthy salad, vegetarian, gluten free, Mediterranean salad, lemon vinaigrette