Summer Quinoa Salad Recipe Is Full of Nutritious Fruits & Vegetables Grains Salads Vegetarian Side Dishes Low Sodium Recipes Gluten-free

It’s been a while since I’ve made a summer quinoa salad, so when my daughter requested one I was all about it. This lovely, light but filling, quinoa salad recipe is so loaded with summer goodness! This grain salad recipe is so versatile; you can easily substitute a different fruit or cheese. The healthy salad recipe made enough that we had it for lunch the next day and was, if possible, even a bit better.

To make this summer, garden-fresh quinoa salad you will need the following wholesome ingredients: quinoa, nectarines, grape tomatoes, sweet corn, avocado, red onion, feta cheese, fresh basil, olive oil, lemons for juicing, golden balsamic vinegar, honey or agave nectar, fresh garlic, salt and black pepper.

As you munch on this salad for lunch or as your side dish with dinner, read about the health benefits of quinoa, the health benefits of tomatoes, the health benefits of nectarines, the health benefits of avocado and the health benefits of feta cheese.

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Cuisine: American
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 8

Ingredients

Salad

• 1 cup quinoa, uncooked
• 2 cups water
• 2 nectarines, pitted and sliced
• 1 cup grape tomatoes, halved
• 1 cup fresh sweet corn (1 large ear) or frozen corn, thawed
• 1 large ripe avocado, pitted and sliced
• 1/2 small red onion, pickled or fresh, chopped
• 1/2 cup crumbled feta cheese
• 1/2 cup chopped fresh basil

Dressing

• 1/4 cup olive oil
• 2 tablespoons fresh lemon juice
• 2 tablespoons golden balsamic, white wine vinegar or champagne vinegar
• 1 - 2 teaspoons honey or agave nectar
• 1 clove garlic, minced
• kosher salt and freshly ground black pepper, to taste

Recipe Notes

• You can make the dressing and quinoa ahead of time. if desired.

• The salad gets even better as leftovers. Just keep in fridge for up to four days.

• I used pickled onions instead of raw because we prefer that. Here's how to make pickled red onions.

Here's how to make it: 

1. Place rinsed quinoa in water and bring to a boil in a medium saucepan on high heat. Reduce heat to low and cover for about 15 minutes until water is completely gone. Transfer to large salad bowl and set aside.
2. While the quinoa cooks, make the dressing in a small bowl or jar by adding dressing ingredients together.
3. Shake or use a whisk to blend thoroughly.
4. Add the tomatoes, nectarines, avocado, red onions, basil and feta to the quinoa.
5. Pour the dressing over the quinoa and toss gently. Serve warm or at room temperature and enjoy!

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