Quinoa Summer Salad Recipe

This Quinoa Summer Salad Recipe is a must try summer salad! I’ll be pushing you to make this Summer Quinoa Salad and to keep taking advantage of all the wonderful summer produce that’s available.

This Summer Quinoa Salad Recipe works great for meal preparation. It can be used for lunches and for even dinners during a week.

It is a vegetarian salad, despite the absence of animal protein in this salad, there’s plenty of plant based protein. 

Both quinoa and chickpeas procide the protein in this salad. You’ll get 10 grams of protein from the chickpeas and another 4 grams from the quinoa. Pair that with the fiber and you’ll be feeling quite satisfied!

As for the summer vegetables, there’s cucumbers, tomatoes, corn and basil. All of this is tossed together in a lemon vinaigrette which gives the salad a bright, fresh flavor.

How To Cook Quinoa?

  1. Measure out 1 cup of quinoa. Pour the quinoa into a fine mesh strainer and rinse it under water.
  2. Dump the quinoa into a saucepan and cover it with 2 cups of water. Add in salt to taste and stir. 
  3. Bring the quinoa to a boil. Once it’s boiling lower the heat and let it simmer with the lid on for approximately 15-20 minutes. Remove the pan from the heat and let it rest with the lid on for another 5 minutes. Use a fork to fluff the quinoa and season as needed, unless you are using it in another recipe, such as this Summer Quinoa Salad.
Quinoa Summer Salad Recipe


  • 2 cups cooked and cooled quinoa
  • 1 cup chopped Persian or English cucumber
  • 1 cup chopped cherry tomatoes
  • 1 cup canned chickpeas, rinsed and drained
  • 3/4 cup corn, fresh or frozen and defrosted
  • 3 tablespoons chopped fresh basil
  • Kosher salt and fresh ground black pepper to taste
  • 1/3 cup fresh lemon juice
  • 1 1/2 tablespoons olive oil
  • 1 tablespoon dijon mustard
  • 1 tablespoon honey
  • Kosher salt and fresh ground black pepper to taste


  1. Combine all of the ingredients for the salad in a large serving bowl.
  2. In a small jar add all of the ingredients for the vinaigrette. Cover with the lid and shake until well combined. Pour the vinaigrette over the salad and stir until everything is coated. Taste for seasoning. Serve immediately or cover and refrigerate until ready to serve.

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