28+ Delicious Summer Quinoa Recipes to Try This Season

Summer is the perfect time to embrace light, fresh, and healthy meals that are both satisfying and packed with vibrant flavors.

Quinoa, with its rich texture and versatility, makes a fantastic base for a variety of summer dishes.

Whether you’re planning a refreshing salad, a grilled veggie dish, or a light dinner, quinoa offers endless possibilities for creating meals that are as nutritious as they are delicious.

In this article, we’ve gathered over 28+ creative and mouthwatering quinoa recipes that will brighten up your summer table.

From sweet and savory salads to satisfying grain bowls and light mains, these recipes will help you make the most of the season’s best produce.

If you’re looking to eat healthier without sacrificing flavor, these quinoa recipes are your go-to guide for summer cooking!

28+ Delicious Summer Quinoa Recipes to Try This Season

With quinoa as the base, the possibilities are endless for creating delicious and nutritious summer dishes.

From hearty salads to refreshing bowls and everything in between, these 28+ summer quinoa recipes will help you embrace the season’s best ingredients and flavors.

Whether you’re enjoying a casual backyard barbecue or preparing a light weeknight dinner, quinoa is the perfect grain to elevate your meals.

These recipes are not only great for summer but also provide an excellent way to nourish your body with plant-based protein, fiber, and essential nutrients.

So, gather your ingredients, fire up the grill, and get ready to enjoy the best of summer with these wholesome, tasty quinoa creations.

Zesty Quinoa & Grilled Corn Salad

This bright and refreshing salad captures the essence of summer in every bite. With sweet grilled corn, juicy cherry tomatoes, and a citrusy lime dressing, it’s the perfect companion for picnics, BBQs, or light lunches.

The nutty texture of quinoa brings balance and heartiness to the mix, while fresh herbs elevate the flavor to a whole new level.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water
• 2 ears corn, grilled and kernels removed
• 1 cup cherry tomatoes, halved
• 1 avocado, diced
• 1/4 cup red onion, finely diced
• 1/4 cup fresh cilantro, chopped
• Juice of 2 limes
• 2 tbsp olive oil
• Salt and pepper to taste
• Optional: crumbled cotija cheese

Instructions:

1. In a medium saucepan, bring water and quinoa to a boil. Reduce to a simmer, cover, and cook for 15 minutes or until water is absorbed. Fluff with a fork and let cool.
2. Grill the corn on high heat, rotating occasionally until lightly charred. Remove kernels and set aside.
3. In a large bowl, combine quinoa, corn, cherry tomatoes, avocado, red onion, and cilantro.
4. In a small bowl, whisk together lime juice, olive oil, salt, and pepper.
5. Pour the dressing over the salad and gently toss to combine. Sprinkle with cotija cheese if using.
6. Chill for 20 minutes before serving.

This salad is a real crowd-pleaser, bursting with color and layers of flavor.

The lime and cilantro bring brightness, while the grilled corn adds a smoky sweetness. It’s light yet satisfying—just what summer calls for.

Tropical Quinoa Bowl with Mango & Coconut

Imagine the flavors of a tropical island vacation in a bowl.

This vibrant quinoa recipe pairs sweet mango, creamy coconut milk, and crunchy cashews to create a deliciously unexpected twist on your typical summer salad. It’s refreshing, energizing, and totally sunshine-approved.

Ingredients:

• 1 cup quinoa
• 1 3/4 cups light coconut milk
• 1 ripe mango, diced
• 1/4 cup red bell pepper, finely chopped
• 1/4 cup green onions, sliced
• 1/3 cup roasted cashews
• 1/4 cup shredded coconut (unsweetened)
• Juice of 1 lime
• Pinch of salt
• Optional: fresh mint or basil for garnish

Instructions:

1. Rinse quinoa and cook it in coconut milk over medium heat. Bring to a boil, then reduce heat, cover, and simmer for 15–18 minutes. Let it cool to room temperature.
2. In a large mixing bowl, combine cooled quinoa, mango, red bell pepper, green onions, and roasted cashews.
3. Add shredded coconut, lime juice, and salt. Toss everything together gently.
4. Garnish with fresh mint or basil if desired.

This dish is a tropical escape in every spoonful. Creamy coconut quinoa acts as the perfect base, while juicy mango brings a sweet brightness.

It’s a little sweet, a little savory, and completely satisfying—perfect for hot days when you want something different and delicious.

Mediterranean Quinoa-Stuffed Peppers

Stuffed peppers get a sunny makeover with this Mediterranean-inspired quinoa filling.

Packed with juicy tomatoes, briny olives, creamy feta, and fresh herbs, it’s a hearty yet light dish ideal for warm evenings. Plus, it’s just as good hot as it is cold, making it perfect for summer meal prep.

Ingredients:

• 1 cup quinoa
• 2 cups vegetable broth or water
• 4 large bell peppers, halved and seeds removed
• 1 cup cherry tomatoes, quartered
• 1/3 cup Kalamata olives, sliced
• 1/2 cup crumbled feta cheese
• 1/4 cup fresh parsley, chopped
• 2 tbsp olive oil
• 1 tsp dried oregano
• Salt and pepper to taste
• Optional: lemon wedges for serving

Instructions:

1. Preheat oven to 375°F (190°C). Cook quinoa in vegetable broth for 15 minutes or until liquid is absorbed. Let cool.
2. In a large bowl, mix quinoa with tomatoes, olives, feta, parsley, olive oil, oregano, salt, and pepper.
3. Arrange bell pepper halves in a baking dish. Fill each with the quinoa mixture.
4. Cover with foil and bake for 25–30 minutes, until peppers are tender.
5. Serve warm or chilled, with a squeeze of fresh lemon if desired.

These stuffed peppers are a celebration of summer’s bold flavors.

The filling is herby and tangy, the peppers are perfectly tender, and the whole dish feels nourishing without being heavy. It’s a satisfying vegetarian option that everyone will enjoy.

Southwest Quinoa Salad with Black Beans & Lime

Packed with bold flavors and wholesome ingredients, this Southwest-style quinoa salad is a summer staple.

It combines protein-rich black beans, sweet corn, and bell peppers with a zesty lime-cumin vinaigrette. It’s as colorful as it is nutritious—great for outdoor gatherings, light lunches, or even as a taco filling.

Ingredients:

• 1 cup quinoa
• 2 cups water or vegetable broth
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 red bell pepper, diced
• 1/2 red onion, finely chopped
• 1/4 cup cilantro, chopped
• Juice of 2 limes
• 2 tbsp olive oil
• 1/2 tsp ground cumin
• Salt and pepper to taste
• Optional: diced jalapeño or hot sauce for a kick

Instructions:

1. Cook quinoa in water or broth, bring to a boil, then simmer for 15 minutes. Cool completely.
2. In a large bowl, combine quinoa, black beans, corn, bell pepper, red onion, and cilantro.
3. Whisk together lime juice, olive oil, cumin, salt, and pepper. Pour over salad and toss well.
4. Let it chill in the fridge for at least 30 minutes before serving.

This salad is bold, tangy, and packed with texture.

The lime and cumin dressing adds the perfect zing, while the black beans and quinoa make it filling enough to serve as a main. It travels well and holds up beautifully for potlucks or picnics.

Cucumber & Herb Quinoa Tabbouleh

Inspired by the classic Middle Eastern dish, this quinoa tabbouleh puts a refreshing spin on a traditional favorite.

Instead of bulgur, fluffy quinoa soaks up the lemony dressing while fresh cucumbers, tomatoes, and loads of herbs make it a crisp, cooling dish—just right for hot summer days.

Ingredients:

• 1 cup quinoa
• 2 cups water
• 1 cup cucumber, finely diced
• 1 cup cherry tomatoes, quartered
• 1/2 cup parsley, finely chopped
• 1/4 cup mint, finely chopped
• 2 green onions, thinly sliced
• Juice of 1 lemon
• 3 tbsp olive oil
• Salt and black pepper to taste

Instructions:

1. Rinse quinoa and cook in water as usual. Cool completely before assembling.
2. In a large bowl, combine cooked quinoa, cucumber, tomatoes, parsley, mint, and green onions.
3. In a small bowl, whisk lemon juice, olive oil, salt, and pepper.
4. Pour dressing over the quinoa mixture and toss to combine. Let sit 15–20 minutes to let the flavors meld.

Light and bursting with herbs, this quinoa tabbouleh is a garden-fresh delight. It’s ideal as a side for grilled meats or falafel, but hearty enough to enjoy on its own.

The mint and lemon combo makes it especially cool and refreshing.

Quinoa Caprese Salad with Balsamic Glaze

The classic Caprese salad gets a modern, hearty upgrade with the addition of quinoa.

Fresh mozzarella, juicy cherry tomatoes, and fragrant basil pair beautifully with the grain, and a drizzle of balsamic glaze ties everything together. It’s the kind of dish that feels fancy but takes almost no time to make.

Ingredients:

• 1 cup quinoa
• 2 cups water
• 1 cup cherry tomatoes, halved
• 1/2 cup fresh mozzarella balls (bocconcini), halved
• 1/4 cup fresh basil, torn or sliced
• 2 tbsp olive oil
• Salt and pepper to taste
• Balsamic glaze, for drizzling

Instructions:

1. Cook quinoa in water and let cool completely.
2. In a bowl, mix quinoa with cherry tomatoes, mozzarella, and basil.
3. Drizzle with olive oil, season with salt and pepper, and toss gently.
4. Finish with a generous drizzle of balsamic glaze before serving.

This quinoa Caprese is summery elegance in a bowl. It’s light but satisfying, and the balance of creamy mozzarella, tart tomatoes, and fragrant basil is simply perfect.

The balsamic glaze adds a gourmet touch that makes it dinner party-worthy.

Quinoa & Roasted Vegetable Buddha Bowl

This nourishing Buddha bowl is a complete meal packed with vibrant roasted vegetables, quinoa, and a creamy tahini dressing.

It’s the ideal dish for meal prep, offering a balance of textures and flavors, and it’s customizable based on whatever seasonal veggies you have on hand.

Ingredients:

• 1 cup quinoa
• 2 cups water or vegetable broth
• 1 sweet potato, cubed
• 1 zucchini, sliced
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 2 tbsp olive oil
• Salt and pepper to taste
• 1/4 cup tahini
• Juice of 1 lemon
• 1 tbsp maple syrup or honey
• 2 tbsp water (to thin tahini dressing)
• Optional: sesame seeds or avocado for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the sweet potato, zucchini, bell pepper, and broccoli with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 20–25 minutes until tender and lightly caramelized.
2. While the vegetables are roasting, cook quinoa in water or vegetable broth. Let cool.
3. In a small bowl, whisk together tahini, lemon juice, maple syrup, and water until smooth.
4. To assemble, layer quinoa in bowls and top with roasted vegetables. Drizzle with tahini dressing and garnish with sesame seeds or avocado, if desired.

This Buddha bowl is a powerhouse of nutrients and flavors.

The roasted vegetables add sweetness and smokiness, while the tahini dressing brings a creamy richness that ties everything together. It’s a perfect make-ahead dish for busy summer days.

Quinoa & Peach Salad with Goat Cheese and Walnuts

A perfect balance of savory and sweet, this quinoa salad features ripe summer peaches, creamy goat cheese, and crunchy walnuts.

The addition of arugula adds a peppery freshness that complements the sweetness of the peaches, creating a delightful contrast that’s perfect for warm evenings.

Ingredients:

• 1 cup quinoa
• 2 cups water
• 2 ripe peaches, diced
• 1/2 cup goat cheese, crumbled
• 1/4 cup walnuts, toasted and chopped
• 2 cups arugula or spinach
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. Cook quinoa in water and let cool completely.
2. In a small skillet, toast the walnuts over medium heat for 5-7 minutes until fragrant. Remove from heat and set aside.
3. In a large bowl, combine the cooled quinoa, diced peaches, crumbled goat cheese, and toasted walnuts. Add the arugula or spinach and toss gently.
4. In a small bowl, whisk together olive oil, balsamic vinegar, honey, salt, and pepper.
5. Drizzle the dressing over the salad and toss to combine. Serve immediately or chill for a bit.

This salad is a perfect blend of fresh summer ingredients.

The juicy peaches pair so well with the tangy goat cheese, while the walnuts add a satisfying crunch. It’s light, refreshing, and packed with flavor—ideal for a quick lunch or a side at a BBQ.

Spicy Thai Quinoa Salad

If you’re looking for a salad with a bit of heat, this Thai-inspired quinoa dish has just the right balance of spice, sweetness, and tang.

With a mix of crunchy vegetables, a spicy peanut dressing, and fresh herbs, it’s a dish that will keep your taste buds excited all summer long.

Ingredients:

• 1 cup quinoa
• 2 cups water
• 1 cup shredded carrots
• 1 red bell pepper, thinly sliced
• 1/2 cucumber, thinly sliced
• 1/4 cup cilantro, chopped
• 1/4 cup green onions, sliced
• 1/4 cup peanuts, crushed (for garnish)

For the dressing:

• 3 tbsp peanut butter
• 2 tbsp soy sauce
• 1 tbsp lime juice
• 1 tbsp honey or maple syrup
• 1 tsp sriracha (or more for heat)
• 1 tbsp sesame oil
• 1 tbsp warm water (to thin dressing)

Instructions:

1. Cook quinoa in water and let cool completely.
2. In a large bowl, combine the quinoa, shredded carrots, bell pepper, cucumber, cilantro, and green onions.
3. In a small bowl, whisk together peanut butter, soy sauce, lime juice, honey, sriracha, sesame oil, and warm water until smooth.
4. Pour the dressing over the salad and toss well to coat. Top with crushed peanuts for added crunch.

This Thai quinoa salad is an explosion of bold flavors.

The peanut dressing offers a creamy heat, while the fresh veggies keep the dish light and refreshing. It’s perfect as a light meal or a side to grilled meats or tofu.

Quinoa & Grilled Shrimp Salad with Lemon-Garlic Dressing

This light yet satisfying salad combines perfectly grilled shrimp with quinoa, fresh greens, and a bright, zesty lemon-garlic dressing.

It’s the perfect dish to enjoy on a warm summer day, with the protein-packed shrimp and fluffy quinoa making it both filling and refreshing.

Ingredients:

• 1 cup quinoa
• 2 cups water
• 1 lb large shrimp, peeled and deveined
• 1 tbsp olive oil
• 1 garlic clove, minced
• 2 cups mixed greens (arugula, spinach, or a blend)
• 1 cucumber, sliced
• 1/4 cup red onion, thinly sliced
• 1/4 cup feta cheese (optional)

For the dressing:

• Juice of 2 lemons
• 3 tbsp olive oil
• 1 garlic clove, minced
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. Cook quinoa in water, then fluff with a fork and let cool completely.
2. Preheat the grill or a grill pan over medium heat. Toss shrimp with olive oil, minced garlic, salt, and pepper, then grill for 2-3 minutes on each side until pink and opaque.
3. In a small bowl, whisk together lemon juice, olive oil, minced garlic, Dijon mustard, salt, and pepper to make the dressing.
4. In a large bowl, combine quinoa, mixed greens, cucumber, red onion, and grilled shrimp.
5. Drizzle with the lemon-garlic dressing and top with crumbled feta cheese, if desired.

This salad is a true celebration of summer’s fresh ingredients.

The lemon-garlic dressing brings a tangy kick to the sweet shrimp, while quinoa and greens offer balance. It’s light, flavorful, and the perfect way to enjoy a seafood-based meal on a sunny day.

Quinoa & Avocado Summer Rolls with Peanut Dipping Sauce

These fresh and vibrant summer rolls are filled with quinoa, creamy avocado, crisp veggies, and a savory peanut dipping sauce.

They’re a fun and healthy way to enjoy quinoa while also incorporating refreshing raw vegetables—perfect for light lunches or as a party appetizer.

Ingredients:

• 1 cup quinoa
• 2 cups water
• 8 rice paper wrappers
• 1 avocado, sliced
• 1 cucumber, julienned
• 1 carrot, julienned
• 1/4 cup fresh cilantro leaves
• 1/4 cup fresh mint leaves

For the peanut dipping sauce:

• 3 tbsp peanut butter
• 1 tbsp soy sauce
• 1 tbsp lime juice
• 1 tsp honey
• 1 tsp sriracha (optional)
• 2 tbsp warm water (to thin the sauce)

Instructions:

1. Cook quinoa in water and let it cool completely.
2. Fill a shallow bowl with warm water. Dip one rice paper wrapper into the water for about 10-15 seconds until softened.
3. Lay the softened wrapper on a clean surface. In the center, layer quinoa, avocado slices, cucumber, carrot, cilantro, and mint.
4. Roll the wrapper tightly around the fillings, folding in the sides as you go.
5. For the dipping sauce, whisk together peanut butter, soy sauce, lime juice, honey, sriracha, and warm water until smooth.
6. Serve the summer rolls with the peanut dipping sauce.

These quinoa summer rolls are fresh, light, and bursting with flavor.

The creamy avocado and crunchy veggies pair beautifully with the nutty quinoa, and the peanut sauce provides the perfect balance of sweetness and spice. They’re an ideal finger food for gatherings or a healthy snack!

Grilled Chicken & Quinoa Summer Salad with Honey-Mustard Dressing

This hearty yet fresh salad features grilled chicken, quinoa, and an array of colorful vegetables, all brought together by a tangy honey-mustard dressing.

It’s a complete meal that’s not only delicious but also packed with protein, making it a great option for a filling lunch or dinner.

Ingredients:

• 1 cup quinoa
• 2 cups water or chicken broth
• 2 boneless, skinless chicken breasts
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 cup cherry tomatoes, halved
• 1/2 cucumber, sliced
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh basil, chopped

For the honey-mustard dressing:

• 2 tbsp Dijon mustard
• 1 tbsp honey
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• Salt and pepper to taste

Instructions:

1. Cook quinoa in water or chicken broth, then let cool completely.
2. Preheat the grill or grill pan over medium heat. Brush chicken breasts with olive oil and season with salt and pepper. Grill for 6-7 minutes per side, or until cooked through and juices run clear. Let rest before slicing.
3. In a small bowl, whisk together Dijon mustard, honey, olive oil, apple cider vinegar, salt, and pepper to make the dressing.
4. In a large bowl, combine quinoa, cherry tomatoes, cucumber, red onion, and basil. Top with sliced grilled chicken.
5. Drizzle with honey-mustard dressing and toss gently to combine.

This salad is full of vibrant flavors and textures, from the juicy grilled chicken to the crisp veggies.

The honey-mustard dressing adds a sweet and tangy note that ties everything together. It’s a wonderful, satisfying dish for warm evenings or weekend cookouts.

Mediterranean Quinoa & Hummus Wraps

These Mediterranean-inspired wraps are filled with quinoa, creamy hummus, fresh vegetables, and tangy feta cheese, all wrapped up in a soft tortilla.

It’s an easy, handheld meal that’s perfect for lunch on-the-go or as a light dinner. The quinoa adds a hearty base, while the hummus and veggies bring all the Mediterranean flavors you love.

Ingredients:

• 1 cup quinoa
• 2 cups water or vegetable broth
• 4 large whole wheat tortillas
• 1/2 cup hummus
• 1/2 cucumber, sliced thin
• 1/2 red onion, thinly sliced
• 1 cup cherry tomatoes, halved
• 1/4 cup Kalamata olives, sliced
• 1/4 cup feta cheese, crumbled
• Fresh parsley, chopped (optional)

Instructions:

1. Cook quinoa in water or vegetable broth, then let it cool completely.
2. Lay out the tortillas and spread a generous amount of hummus on each.
3. In the center of each tortilla, layer quinoa, cucumber, red onion, cherry tomatoes, olives, and feta cheese.
4. Sprinkle with fresh parsley for added flavor, if desired.
5. Roll up each tortilla tightly, folding in the edges as you go.
6. Slice in half and serve immediately.

These wraps are fresh, filling, and bursting with flavor.

The quinoa adds a nutty base, the hummus makes them creamy, and the fresh vegetables and feta bring a satisfying Mediterranean touch. They’re perfect for a quick meal that feels both healthy and indulgent.

Quinoa & Watermelon Salad with Feta and Mint

This refreshing quinoa salad is perfect for hot summer days when you’re craving something light, hydrating, and sweet.

The combination of juicy watermelon, creamy feta, and fresh mint pairs wonderfully with the nutty quinoa, making it an unforgettable dish for picnics, barbecues, or casual get-togethers.

Ingredients:

• 1 cup quinoa
• 2 cups water
• 3 cups watermelon, cubed
• 1/2 cup feta cheese, crumbled
• 1/4 cup fresh mint, chopped
• 1 tbsp olive oil
• 1 tbsp lime juice
• Salt and pepper to taste

Instructions:

1. Cook quinoa in water and allow it to cool completely.
2. In a large bowl, combine the cooled quinoa with the watermelon, feta cheese, and mint.
3. Drizzle with olive oil and lime juice, and toss gently to combine.
4. Season with salt and pepper to taste, then serve chilled.

This salad is a delicious balance of sweet and savory. The watermelon adds a juicy sweetness, while the feta cheese gives a salty, creamy contrast.

The fresh mint brightens up the dish, and the quinoa provides a satisfying base. It’s perfect as a side dish or light main course.

Grilled Veggie & Quinoa Skewers

These colorful quinoa-stuffed vegetable skewers are a fun, flavorful way to enjoy summer grilling.

Packed with vibrant vegetables and quinoa, they make for an excellent vegetarian option at your next barbecue. The smoky flavors from the grill, combined with the hearty quinoa, make these skewers irresistible.

Ingredients:

• 1 cup quinoa
• 2 cups water or vegetable broth
• 1 red bell pepper, cut into chunks
• 1 zucchini, sliced into thick rounds
• 1 red onion, cut into wedges
• 1 cup cherry tomatoes
• 1/4 cup olive oil
• 1 tbsp balsamic vinegar
• 1 tsp dried oregano
• Salt and pepper to taste
• Skewers (wooden or metal)

Instructions:

1. Cook quinoa in water or vegetable broth and let it cool completely.
2. Preheat the grill to medium heat.
3. Thread the vegetables and cooked quinoa onto the skewers, alternating the veggies and a spoonful of quinoa between each one.
4. In a small bowl, whisk together olive oil, balsamic vinegar, oregano, salt, and pepper.
5. Brush the skewers with the olive oil mixture.
6. Grill the skewers for 8-10 minutes, turning occasionally, until the vegetables are tender and lightly charred.
7. Serve immediately.

These grilled veggie and quinoa skewers are the perfect summer meal.

The quinoa adds a satisfying texture to the smoky grilled vegetables, and the balsamic glaze enhances the natural sweetness of the veggies. It’s a great choice for a light dinner or as a side at your next barbecue.

Quinoa & Mango Salad with Lime Dressing

This tropical-inspired quinoa salad combines the sweetness of mango with the tang of lime, creating a delicious and refreshing dish that’s perfect for hot summer days.

The quinoa adds a hearty base, while the fresh ingredients like red bell pepper, cilantro, and avocado bring an explosion of flavor and texture.

Ingredients:

• 1 cup quinoa
• 2 cups water
• 1 mango, peeled and diced
• 1 red bell pepper, finely diced
• 1/2 cucumber, diced
• 1/4 cup fresh cilantro, chopped
• 1/2 avocado, diced
• Juice of 2 limes
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Cook quinoa in water, then let it cool completely.
2. In a large bowl, combine the cooled quinoa, diced mango, bell pepper, cucumber, cilantro, and avocado.
3. In a small bowl, whisk together lime juice, olive oil, salt, and pepper.
4. Pour the dressing over the salad and toss gently to combine.
5. Serve chilled or at room temperature.

This quinoa and mango salad is light, refreshing, and bursting with tropical flavors.

The sweetness of mango pairs beautifully with the tangy lime dressing, while the creamy avocado adds richness. It’s perfect as a side dish or a standalone light lunch.

Quinoa & Grilled Peach Salad with Burrata

Grilled peaches bring out a sweet, caramelized flavor that pairs wonderfully with the nutty quinoa and creamy burrata cheese in this savory salad.

This dish is perfect for a summer evening, offering a combination of flavors and textures that are both satisfying and refreshing.

Ingredients:

• 1 cup quinoa
• 2 cups water
• 2 peaches, halved and pitted
• 1 tbsp olive oil
• Salt and pepper to taste
• 2 balls of burrata cheese
• 1/4 cup fresh basil, torn
• 1 tbsp balsamic reduction (optional)

Instructions:

1. Cook quinoa in water, then let it cool completely.
2. Preheat the grill or grill pan over medium heat. Brush the peach halves with olive oil and season with a pinch of salt and pepper.
3. Grill the peaches for 3-4 minutes on each side until they are caramelized and tender.
4. In a large bowl, combine the cooled quinoa with the grilled peaches (cut into slices), torn basil, and burrata.
5. Drizzle with balsamic reduction if desired, and season with additional salt and pepper.
6. Serve immediately.

This quinoa and grilled peach salad is a delightful balance of sweet, savory, and creamy.

The smoky grilled peaches add a depth of flavor, and the burrata cheese makes the dish rich and indulgent. It’s a sophisticated yet easy dish for summer gatherings or a special dinner.

Quinoa & Roasted Beet Salad with Goat Cheese

This earthy and vibrant quinoa salad features roasted beets, creamy goat cheese, and toasted walnuts, making it the perfect dish for a summer lunch or as a side for a more substantial meal.

The tangy goat cheese balances the sweetness of the beets, and the quinoa provides a nutritious and filling base.

Ingredients:

• 1 cup quinoa
• 2 cups water
• 2 medium beets, peeled and cubed
• 1 tbsp olive oil
• Salt and pepper to taste
• 1/4 cup goat cheese, crumbled
• 1/4 cup walnuts, toasted and chopped
• 2 tbsp fresh parsley, chopped
• 2 tbsp balsamic vinaigrette

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed beets with olive oil, salt, and pepper, and spread them in a single layer on a baking sheet.
2. Roast the beets for 25-30 minutes, or until tender, turning halfway through.
3. Cook quinoa in water and allow it to cool completely.
4. In a large bowl, combine the quinoa with the roasted beets, crumbled goat cheese, walnuts, and parsley.
5. Drizzle with balsamic vinaigrette and toss gently to combine.
6. Serve immediately or chill for later.

This quinoa and roasted beet salad is rich in flavor and texture.

The earthy beets pair perfectly with the tangy goat cheese, while the walnuts add a crunchy contrast. It’s an elegant and nutritious dish that’s perfect for summer picnics or dinner parties.

Quinoa & Avocado Taco Salad

This vibrant taco salad is a refreshing and healthy twist on a traditional favorite. With quinoa as the base, it’s loaded with veggies, creamy avocado, and a zesty lime dressing.

Whether you’re looking for a quick lunch or a filling dinner, this salad is a perfect combination of crunch and freshness.

Ingredients:

• 1 cup quinoa
• 2 cups water or vegetable broth
• 1 cup corn kernels (fresh or frozen)
• 1 red bell pepper, diced
• 1 avocado, diced
• 1/4 cup red onion, thinly sliced
• 1 cup cherry tomatoes, halved
• 1/2 cup fresh cilantro, chopped
• 2 tbsp lime juice
• 1 tbsp olive oil
• 1 tsp chili powder
• Salt and pepper to taste
• Tortilla chips (for crunch, optional)

Instructions:

1. Cook quinoa in water or vegetable broth, then let it cool completely.
2. In a large bowl, combine the cooled quinoa with corn, bell pepper, avocado, red onion, tomatoes, and cilantro.
3. In a small bowl, whisk together lime juice, olive oil, chili powder, salt, and pepper.
4. Drizzle the dressing over the salad and toss gently to combine.
5. Top with crumbled tortilla chips for added crunch (optional).

This quinoa and avocado taco salad offers a perfect balance of creamy avocado, crisp veggies, and tangy lime.

The quinoa adds a satisfying base, and the optional tortilla chips provide an extra bit of crunch, making this salad a fun and nutritious twist on taco night.

Quinoa & Caprese Salad

A classic Caprese salad gets a hearty, wholesome twist with quinoa.

This version is bursting with fresh mozzarella, juicy tomatoes, and fragrant basil, all drizzled with a balsamic glaze. The quinoa adds a nutty, satisfying element to this otherwise light and refreshing salad.

Ingredients:

• 1 cup quinoa
• 2 cups water
• 1 pint cherry tomatoes, halved
• 8 oz fresh mozzarella, cut into cubes
• 1/4 cup fresh basil, chopped
• 2 tbsp olive oil
• 2 tbsp balsamic vinegar
• Salt and pepper to taste
• Balsamic glaze (for drizzling)

Instructions:

1. Cook quinoa in water and let it cool completely.
2. In a large bowl, combine quinoa, halved cherry tomatoes, mozzarella, and basil.
3. In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper.
4. Drizzle the dressing over the salad and toss gently to combine.
5. Drizzle with balsamic glaze before serving.

This quinoa and Caprese salad is perfect for summer! The fresh tomatoes, mozzarella, and basil make for a light, refreshing base, while the quinoa adds a nutty, filling texture.

The balsamic vinegar and glaze give the dish a sweet-tart finish, perfect for a summer lunch or as a side at any gathering.

Quinoa & Cucumber Gazpacho Soup

Cool off with this refreshing, chilled quinoa and cucumber gazpacho soup.

The combination of quinoa, cucumbers, tomatoes, and a blend of fresh herbs makes it the perfect light meal for hot days. It’s packed with flavors and nutrients, offering a delicious and hydrating experience for your taste buds.

Ingredients:

• 1 cup quinoa
• 2 cups water
• 2 cucumbers, peeled and chopped
• 1 cup cherry tomatoes, halved
• 1/2 red onion, chopped
• 1/4 cup fresh cilantro, chopped
• 2 tbsp olive oil
• 2 tbsp red wine vinegar
• 1/2 cup vegetable broth (or water)
• Salt and pepper to taste

Instructions:

1. Cook quinoa in water and let it cool completely.
2. In a blender or food processor, combine the cucumbers, cherry tomatoes, red onion, cilantro, olive oil, vinegar, and vegetable broth.
3. Blend until smooth, then season with salt and pepper.
4. Stir in the cooled quinoa and blend again until the quinoa is evenly mixed into the soup.
5. Chill in the refrigerator for at least 30 minutes before serving.

This chilled quinoa gazpacho soup is a refreshing summer treat that’s packed with hydrating ingredients.

The quinoa adds a satisfying texture, while the cucumbers and tomatoes provide a fresh, light base. The soup is perfect for cooling down on a hot day, offering both flavor and nutrition.

Quinoa & Roasted Sweet Potato Salad with Tahini Dressing

This hearty and nourishing salad combines roasted sweet potatoes with quinoa, adding a sweet and savory flavor combination that’s balanced with a creamy tahini dressing.

It’s perfect for a satisfying lunch or dinner, offering a warming yet fresh dish for summer evenings.

Ingredients:

• 1 cup quinoa
• 2 cups water
• 2 medium sweet potatoes, peeled and cubed
• 1 tbsp olive oil
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped
• 1/4 cup pumpkin seeds or sunflower seeds (optional)

For the tahini dressing:

• 3 tbsp tahini
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 1 tsp maple syrup or honey
• Water (to thin the dressing)
• Salt to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the sweet potato cubes with olive oil, salt, and pepper, then spread them on a baking sheet.
2. Roast for 25-30 minutes, or until tender and slightly caramelized, flipping halfway through.
3. Cook quinoa in water and let it cool completely.
4. In a small bowl, whisk together tahini, lemon juice, olive oil, maple syrup, and water until smooth.
5. In a large bowl, combine quinoa, roasted sweet potatoes, parsley, and seeds (if using).
6. Drizzle with tahini dressing, toss gently, and serve immediately.

This quinoa and roasted sweet potato salad is rich in flavor and nutrients.

The sweet potatoes provide a warm, earthy flavor, while the creamy tahini dressing adds a touch of richness. The quinoa makes it a filling and satisfying meal for any time of day.

Quinoa & Pesto Stuffed Tomatoes

These vibrant stuffed tomatoes are a creative way to enjoy quinoa.

The quinoa is mixed with fresh pesto and stuffed into hollowed-out tomatoes, creating a burst of flavor that’s perfect for a light summer appetizer or a side dish. These are as beautiful as they are delicious!

Ingredients:

• 1 cup quinoa
• 2 cups water
• 6 large tomatoes, tops cut off and hollowed out
• 1/4 cup fresh basil pesto (store-bought or homemade)
• 1/4 cup grated Parmesan cheese (optional)
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

1. Cook quinoa in water and let it cool completely.
2. Carefully cut the tops off the tomatoes and scoop out the seeds, leaving the flesh intact.
3. In a bowl, mix the cooled quinoa with pesto, salt, and pepper. Optionally, stir in grated Parmesan cheese.
4. Stuff the tomatoes with the quinoa mixture and top with additional cheese if desired.
5. Garnish with fresh basil leaves before serving.

These quinoa and pesto stuffed tomatoes are a burst of fresh flavors in every bite.

The quinoa absorbs the vibrant pesto, and the juicy tomatoes provide the perfect vessel. They’re great for a summer appetizer or as a side dish for grilled meals.

Quinoa & Spinach Stuffed Bell Peppers

These colorful bell peppers are stuffed with a savory mix of quinoa, spinach, and spices, then baked to perfection.

The quinoa makes for a satisfying filling, while the spinach adds a fresh, earthy flavor. This dish is easy to prepare and makes for a nutritious and filling summer meal.

Ingredients:

• 1 cup quinoa
• 2 cups water or vegetable broth
• 4 bell peppers (any color), tops cut off and seeds removed
• 1 cup fresh spinach, chopped
• 1/4 cup onion, finely chopped
• 1 garlic clove, minced
• 1 tbsp olive oil
• 1/4 cup feta cheese, crumbled (optional)
• Salt and pepper to taste
• 1 tsp dried oregano or Italian seasoning

Instructions:

1. Preheat the oven to 375°F (190°C). Cook quinoa in water or vegetable broth, then let it cool.
2. Heat olive oil in a pan over medium heat. Sauté the onion and garlic for 2-3 minutes until fragrant and softened.
3. Add the chopped spinach and cook until wilted. Season with salt, pepper, and oregano.
4. In a bowl, combine the quinoa, spinach mixture, and feta cheese (if using).
5. Stuff the bell peppers with the quinoa-spinach mixture and place them in a baking dish.
6. Cover with foil and bake for 25-30 minutes, or until the peppers are tender.
7. Serve warm.

These quinoa and spinach stuffed bell peppers are a colorful and nutritious summer meal.

The combination of quinoa, spinach, and cheese creates a filling, flavorful filling that pairs beautifully with the tender roasted bell peppers. It’s a great way to enjoy a wholesome, vegetarian dish that feels hearty yet fresh.