• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Hummusapien logo
  • RECIPES
    • RECIPE INDEX
    • DIET >
      • Vegan
      • Gluten Free
      • Vegetarian
      • Dairy Free
      • Nut Free
      • Grain Free
    • METHOD >
      • 30 Minute
      • One Pot
      • No Bake
      • Baking
      • Instant Pot
    • BREAKFAST
    • SNACKS
    • MAINS
    • SOUPS
    • SALADS
    • DESSERT
    • SIDE DISHES
    • DRINKS
    • BABY AND TODDLER
    • SEASON >
      • Winter
      • Spring
      • Summer
      • Fall
    • HOLIDAY >
      • Thanksgiving
      • Christmas
      • Mother's Day Brunch
      • Fourth of July
    • ROUND UPS
  • DINNER
  • DESSERT
  • LIFESTYLE
    • MOTHERHOOD
    • SHOP
    • HOME DECOR
    • MUST READS
    • TRAVEL
  • SUBSCRIBE
  • Nav Social Menu

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
search icon
Homepage link
  • HOME
  • RECIPE INDEX
  • DIET TYPE
  • DINNER
  • DESSERT
  • SUBSCRIBE
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Hummusapien » Recipes » Salads » Summer Quinoa Salad

    ★★★★★ from 11 reviews

    Summer Quinoa Salad

    Published Jul 21, 2020 · Modified Jul 27, 2022 · by Alexis Joseph · 24 Comments

    Jump to Recipe

    A simple, healthy Summer Quinoa Salad packed with blueberries, corn, cucumber, peaches, herbs, and lemon olive oil dressing. Great for lunches or potlucks!

    colorful quinoa salad with gold spoon

    I made you a summer salad! We're doing this thang!

    Is it just me or has this blog been overrun with treats as of late? I'm not complaining, but I realize you consume more than mango blondies and chocolate zucchini banana bread. Or don't you?

    I swear, I eat real meals, too. A couple weeks ago, I yearned for a fresh, summery salad with pops of juicy flavor and texture from all the farmer's fruits and veggies. We're talking peaches, corn, blueberries, cucumber and plenty of fresh herbies.

    Mint! Parsley! Lemon juice! I'm singing right now.

    I wanted something I could throw in a Pyrex and eat throughout the week for simple lunches, and I feel reeeeeally good about where we ended up with this dreamboat of a grain salad. It's a party in a bowl, truly.

    This is one of those quinoa salads that would go over super well at potlucks amongst the seven potato salads, broccoli salads, and fruit kabobs.

    bowl of blueberries, peaches, onions, and herbs

    How to cook quinoa

    You can use white, red, or tri-color quinoa here. 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!

    1. If it's not pre-rinsed, rinse the quinoa in a fine mesh sieve to get rid of the bitter tasting outer layer.
    2. 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).
    3. 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.
    4. Fluff with a fork, transfer to a medium bowl, and allow it to cool.

    silver dish of colorful quinoa salad

    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!). I'm already drooling over a fall version with roasted squash, apples, sage and pecans. Yummmm.

    • Add feta or goat cheese for more tang and creaminess.
    • Add chickpeas, white beans, or grilled chicken for a protein boost.
    • Don't have fresh blueberries? Try halved grapes, dried cherries or cranberries.
    • I love the crunch the almonds add, but you could also try pepitas or sunflower seeds.
    • For a more traditional tabouli style salad, you could use bulgar as the grain.

    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:

    • 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

    tilted tray of quinoa salad with lemons

    More quinoa recipes to devour

    • Kale Quinoa Salad with Tahini Dressing
    • Quinoa Veggie Stir Fry with Peanut Sauce
    • Mediterranean Quinoa Salad
    • Quinoa "Fried" Rice
    • Quinoa and Kale Salad
    Print
    clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon
    tilted tray of quinoa salad with lemons

    Summer Quinoa Salad Recipe

    ★★★★★ 5 from 11 reviews
    • Author: Alexis Joseph | Hummusapien
    • Prep Time: 15 minutes
    • Cook Time: 15 minutes
    • Total Time: 30 minutes
    • Yield: 5 cups 1x
    • Category: Salad
    • Method: Stovetop
    • Cuisine: American
    Print Recipe
    Pin Recipe

    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

    Units Scale
    • 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

    1. 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).
    2. Once cooled, transfer quinoa a large mixing bowl. Add the corn, onion, peach, blueberries, cucumber, mint, parsley, almonds, and optional cheese. Stir to combine.
    3. 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.

    Did you make this recipe?

    Tag @hummusapien on Instagram. I love sharing what you make!

    About Alexis Joseph

    Oh HEY there! I'm Alexis Joseph, food writer, blogger, Registered Dietitian Nutritionist (RDN), new mama, and co-founder of local restaurant group, Alchemy. I use my passion for cooking and wellness as fuel to help others ignite a more freeing and happy relationship with food. Learn more about Alexis!

    5 Secrets to Delish, Healthy Lunches

    Reader Interactions

      Leave a comment & rating! Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    1. Amy Linville says

      July 28, 2022 at 9:48 pm

      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.

      ★★★★★

      Reply
      • Alexis Joseph says

        August 01, 2022 at 3:45 pm

        I think so too! I'm glad you liked this one, Amy. Thanks for reviewing!

        Reply
    2. Abby says

      July 14, 2022 at 7:17 pm

      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!

      ★★★★★

      Reply
    3. Kathryn Kennedy says

      July 12, 2021 at 2:16 pm

      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!

      ★★★★★

      Reply
      • Alexis says

        July 12, 2021 at 9:22 pm

        That is so kind of you to say, Kathryn! Dijon is always a good idea 🙂

        Reply
    4. Claire says

      May 30, 2021 at 8:31 pm

      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!

      ★★★★★

      Reply
      • Alexis says

        May 31, 2021 at 10:55 am

        I love that, thanks a ton Claire!!

        Reply
    5. Janelle says

      September 10, 2020 at 5:49 pm

      Great recipe! I loved having it for lunches. I could see this being great in the fall too with squash and pecans for sure. Very yum!

      ★★★★★

      Reply
    6. Holly says

      August 28, 2020 at 9:35 pm

      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.

      ★★★★★

      Reply
      • Alexis Joseph says

        August 30, 2020 at 4:41 pm

        Awesome! I agree--such an easy and yummy lunch. Thanks, Holly!

        Reply
    7. Summer says

      August 04, 2020 at 11:13 pm

      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!

      ★★★★★

      Reply
      • Alexis Joseph says

        August 05, 2020 at 11:37 am

        Yay! I'm so happy it was hubby-approved 🙂 Thanks, Summer!

        Reply
    8. Helen says

      August 03, 2020 at 2:41 pm

      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!

      ★★★★★

      Reply
      • Alexis Joseph says

        August 03, 2020 at 8:21 pm

        Yayyyy thanks Helen!! So glad you guys loved it!

        Reply
    9. Kim says

      July 29, 2020 at 2:08 pm

      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!!!

      ★★★★★

      Reply
      • Alexis Joseph says

        July 29, 2020 at 7:53 pm

        Ohhhh strawberries, yum! Love those additions. Sounds like it's time for another batch for your lunches! Thanks for the kind, review, Kim 🙂

        Reply
    10. Sam says

      July 22, 2020 at 1:18 am

      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).

      Reply
      • Alexis Joseph says

        July 22, 2020 at 12:03 pm

        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 🙂

        Reply
    11. Erika says

      July 21, 2020 at 6:29 pm

      Making this for sure! Silly question here - is the corn cooked, canned, or frozen?

      Reply
      • Alexis Joseph says

        July 21, 2020 at 7:46 pm

        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.

        Reply
    12. Dylan says

      July 21, 2020 at 3:43 pm

      Yum! So many flavors happening here!

      ★★★★★

      Reply
      • Alexis Joseph says

        July 21, 2020 at 7:47 pm

        Yasss! All the summer vibes!

        Reply
    13. Sarah says

      July 21, 2020 at 3:35 pm

      Love this!! It’s perfect as either a meal on the go or a side! It’s so easy and refreshing 🙂 I’m definitely going to add this to my weekly rotation!!

      ★★★★★

      Reply
      • Alexis Joseph says

        July 21, 2020 at 7:47 pm

        Thanks, Sarah! Glad you loved it 🙂

        Reply

    Primary Sidebar

    Well HELLO there, pal! I'm Alexis. Welcome to Hummusapien, a fantastical food blog brimming with nourishing (always delish!) recipes from a Registered Dietitian plus life tidbits to inspire you to live your most joyful, balanced life. Grab a super hot cup o' joe and let's get cookin'.

    Tell me more... →

    Most Loved Recipes

    • Banana Zucchini Baked Oatmeal Cups
    • Easy Vegetable Teriyaki Stir Fry
    • Homemade Vegan Lasagna with Tofu Ricotta
    • Incredible Vegan Banana Bread
    • The Best Vegan Broccoli Salad Ever
    • Healthy Cream Cheese Frosting

    Footer

    ↑ back to top

    • BLOG
    • ABOUT
    • CONTACT

    Join the recipe club!




    • FAQ
    • POLICIES
    • RECIPES

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © Hummusapien LLC 2011-2023 Hummusapien is a registered trademark of Hummusapien LLC.