Summer Quinoa Salad Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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
Find it online: https://nayabaker.com/summer-quinoa-salad-recipe/
