Healthy Summer Quinoa Salad bursting with bright flavors of summer's best produce! This community-loved recipe packed with blueberries, corn, cucumber, peaches, herbs, and lemon olive oil dressing. Great for filling vegetarian lunches or potlucks!

I made you a summer salad! We're doing this thang! (As if my divine black bean quinoa salad, kale salad with tahini dressing and Mediterranean quinoa salad weren't enough.)
This time of year, I live for for a fresh, vibrant salad with pops of juicy flavor and texture from all the farmer's fruits and veggies.
We're talking peaches, corn, blueberries, cucumber and...mint! Parsley! Lemon! I'm singing right now.
Ingredients
- Quinoa: The star! As a dietitian, I love that it packs a [complete] protein punch with all nine essential amino acid, trumping the protein content of other whole grains. That's because it's technically a seed! Along with the nice fiber content, this grain salad actually keep you full.
- Summer produce: The fresh, juicy veggie friends that bring this salad to life. I like blueberries, corn, cucumber, juicy peaches, and herbs.
- Red onion: Just like in my cucumber, tomato and red onion salad, little bit of zippy sharpness for flavor contrast to the sweet fruits. You could also use green onion or even omit it.
- Almonds: Fragrant and crunchy for amazing texture. Any nut or seed you fancy will work. I've made this with pepitas and it's delish!
- Lemon juice: The acid helps add brightness and balance all the flavors.
- Extra virgin olive oil: to make the dressing rich and smooth.
- Herbs: Parsley and mint add amazing flavor. Basil would also be super good.
- Salt and pepper: to season everything to perfection!
How to make
- Cook quinoa. Once cooked, set aside to cool while you chop the veggies.
- Once cooled, transfer quinoa a large mixing bowl. Add the corn, onion, peach, blueberries, cucumber, mint, parsley, almonds, and optional cheese. Stir to combine.
- Add the olive oil, lemon juice, salt and pepper, stirring again. Taste salad and adjust seasoning if needed until the flavor really pops. Devour!
Tips for cooking perfect quinoa
You can use white, red, or tri-color quinoa here.
- If it's not pre-rinsed, rinse the quinoa in a fine mesh sieve to get rid of the bitter tasting outer layer (AKA saponins).
- Place ¾ cup quinoa in a small saucepan with 1 ¼ cups water. (I typically do a ratio of 1 part quinoa to 1.5 parts liquid).
- Bring mixture to a boil over high heat. Once boiling, reduce heat to low and cover. Simmer for about 15 minutes, or until the liquid has absorbed and quinoa looks fluffy.
- Fluff with a fork, transfer to a medium bowl, and allow it to cool.
Fun add-ins and substitution ideas
I love that this recipe is super customizable, especially according to what's in season (or what's in your fridge!)
- Add feta, goat cheese, or avocado for more tang and creaminess.
- Add chickpeas, white beans, shrimp, or grilled chicken for a protein boost.
- Don't have fresh blueberries? Try halved grapes, dried cherries or cranberries.
What to serve with quinoa salad
This salad is mighty fine on it's own, but you have my permission to beef it up however you'd like. Try serving it with:
- the best broccoli salad
- fruit kabobs
- grilled chicken, shrimp, or seared scallops
- more tidbits like a snack plate! I paired it with a big scoop of hummus, celery sticks, and fresh cherries
- chickpeas or goat cheese, which you could stir right in for extra protein
Nourishing Summer Quinoa Salad
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 5 cups 1x
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
A simple, healthy Summer Quinoa Salad packed with blueberries, corn, cucumber, peaches, herbs, and lemon olive oil dressing. Great for lunches or potlucks!
Ingredients
- ¾ cup uncooked quinoa
- ¾ cup corn
- ½ cup diced red onion
- 1 peach, pitted and cut into chunks
- ½ cup blueberries (or halved grapes)
- ½ cup diced cucumber
- ⅓ cup finely chopped fresh mint leaves
- ½ cup finely chopped flat-leaf parsley
- ¼ cup roasted and salted almonds, chopped
- ¼ cup extra virgin olive oil
- zest and juice of 2 small lemons (or 1 large), more to taste
- ½ tsp each fine sea salt and black pepper
- optional: ½ cup feta or goat cheese
Instructions
- Cook quinoa according to package directions. Once cooked, set aside to cool while you chop the veggies. (I like to put it in the fridge to to speed up the cooling).
- Once cooled, transfer quinoa a large mixing bowl. Add the corn, onion, peach, blueberries, cucumber, mint, parsley, almonds, and optional cheese. Stir to combine.
- Add the olive oil, lemon juice, salt and pepper, stirring again. Taste salad and adjust seasoning if needed until the flavor really pops (like a pinch more salt or a squeeze more lemon). The flavors will get even better once it's sat in the fridge!
Notes
Store leftovers in an air-tight container in the refrigerator for up to four days.
Dina says
It’s been a couple years since I first made this and I keep coming back to this salad for family dinners / bbq’s! Love it!
Alexis Joseph, MS, RD says
I'm so glad, thanks Dina!
Amy Linville says
This is named right! It really did taste like summer in a bowl. Next time I will double because I like more leftovers. This salad tasted even better the second day.
Alexis Joseph says
I think so too! I'm glad you liked this one, Amy. Thanks for reviewing!
Abby says
This has become a summer staple for our family since last summer! Great to prep and throw in lunches for the week, or makes a nice refreshing option to bring to a cookout. Most items we typically have on hand and can make it when we are craving it, or just modify slightly. Most times we follow the recipe pretty closely as that is our favorite. Even our picky toddler crushes a serving and asks for more. Thank you for this bright, lemony, and satisfying recipe!
Kathryn Kennedy says
Like so many other recipes on Hummusapien, this leaves flavor popping on your palate. I grilled the corn and blended a small amount of Dijon into the vinaigrette. We’ll make this again and again!
Alexis says
That is so kind of you to say, Kathryn! Dijon is always a good idea 🙂
Claire says
This recipe is SO delicious, light, and perfect for summer!! I’ve made it multiple times for company and everyone loves it. It makes great leftovers as well!
Alexis says
I love that, thanks a ton Claire!!
Holly says
This salad was delicious! I was able to use up so many fruits/veggies already in my fridge. I also love the super simple dressing! The leftovers are amazing for a simple, healthy lunch.
Alexis Joseph says
Awesome! I agree--such an easy and yummy lunch. Thanks, Holly!
Summer says
This was so refreshing and delicious! My husband doesn’t typically eat a few of these fruits/veggies but in the mix, he LOVED it all! It was easy to do too; I’m quite the novice. Now having it on hand in the fridge had made a weeks worth of healthy & satisfying lunches so I can be on the go and avoid grabbing something quick & processed!
Alexis Joseph says
Yay! I'm so happy it was hubby-approved 🙂 Thanks, Summer!
Helen says
I’m obsessed with this salad! My husband even asked me to put it on our weekly menu for lunch. I made a version without peaches and it is still fantastic. 10 out of 10!
Alexis Joseph says
Yayyyy thanks Helen!! So glad you guys loved it!
Kim says
I saw a mouth-watering pic of this recipe and knew I HAD to make it! I followed your ingredient list pretty closely, except I had to omit the mint leaves (the store was out) and I added in a few diced grape tomatoes and strawberries since I had them on hand. The result was SOOO delicious!!! ♥ The whole family loved it - even my husband who isn't usually a fan of salads with fruit, but the simple lemon and olive oil dressing won him over. Not too sweet, not too savory. Just perfectly balanced! I was really hoping for leftovers to take for lunch the next day, but my family emptied the bowl! I'll just have to up the quantities the next time I make it 😉
p.s. I'm so looking forward to your recipe for the fall version of this salad!!!
Alexis Joseph says
Ohhhh strawberries, yum! Love those additions. Sounds like it's time for another batch for your lunches! Thanks for the kind, review, Kim 🙂
Sam says
I've read through several of your posts now and I quite enjoy your humour. I can't wait to try this recipe, the cashew broccoli soup, the salmon patties and the vegan lasagna!
May I ask, if I wanted to add white beans to this dish, as you suggested as an option, would I need to cook them if they come from a can? Apologies for the ignorance, I am not much of a chef (yet).
Alexis Joseph says
Thank you so much, Sam! That means a lot. Canned beans are pre-cooked, so you'd just need to drain and rinse them and you'd be good to go. If you add beans, you may need a bit more lemon juice and salt for pop since there are more ingredients so just season it to taste 🙂
Alexis Joseph says
Thanks, Sarah! Glad you loved it 🙂
Erika says
Making this for sure! Silly question here - is the corn cooked, canned, or frozen?
Alexis Joseph says
Whichever you want! Canned and frozen are both cooked already 🙂 If you're using fresh corn that you shuck, you'd have to boil that. I used frozen corn that I defrosted.
Dylan says
Yum! So many flavors happening here!
Alexis Joseph says
Yasss! All the summer vibes!