Summer Quinoa Salad with Peaches, Corn and Cucumber

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 and zucchini quinoa salad with feta and chickpeas 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.

Meet our key ingredients

• Quinoa: As a dietitian, I developed this recipe with quinoa as the star since that it packs a [complete] protein punch with all nine essential amino acid, trumping the protein content of other whole grains. 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.
• Almonds: My secret weapon for nutty flavor and crunchy contrast. I've made this with pepitas and it's delish!
• Herbs: Parsley and mint add amazing flavor. I've also tested this with basil and it's deish!

Have you ever laid eyes on a more gorgeous bowl?!

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. Yum.

HAPPY SUMMER FROM MY QUINOA TO YOURS!

Summer Quinoa Salad with Peaches, Corn and Cucumber

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 9 reviews

• Author: Alexis Joseph
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 5 cups 1x
• Category: Salad
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

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Description

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

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Ingredients

Units USM Scale 1x2x3x

• 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

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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!

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Notes

Store leftovers in an air-tight container in the refrigerator for up to four days.