Vibrant Summer Quinoa Salad

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

1. Cook quinoa. Once cooked, set aside to cool while you chop the veggies.
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. Devour!

Tips for cooking perfect quinoa

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

1. 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).
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.

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

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