27+ Flavorful Summer Quinoa Salad Recipes to Keep You Energized

As the days get warmer and the sun shines brighter, it’s the perfect time to enjoy light, healthy meals that are bursting with fresh flavors.

One of the best ways to keep your meals satisfying, nutritious, and seasonally inspired is with quinoa salads.

Quinoa, known for its nutty flavor and high protein content, is the perfect base for a variety of delicious summer salads.

Whether you’re looking for something sweet, savory, or spicy, quinoa can be paired with all sorts of vibrant summer vegetables, fruits, and herbs to create a refreshing dish.

In this blog post, we’ve rounded up 27+ summer quinoa salad recipes that are ideal for picnics, barbecues, or simply enjoying a quick, light meal on a warm day.

These recipes are packed with nutritious ingredients like fresh berries, avocados, cucumbers, and more, ensuring that you’ll have a colorful and filling dish that’s as healthy as it is delicious.

27+ Flavorful Summer Quinoa Salad Recipes to Keep You Energized

Summer is the perfect season to experiment with refreshing and nutrient-packed quinoa salads, and with these 27+ summer quinoa salad recipes, you’ll never run out of ideas.

From tropical fruit-infused salads to vibrant vegetable-packed bowls, there’s a quinoa salad for every craving.

Each recipe offers a unique blend of textures and flavors, from the tanginess of citrus to the sweetness of summer fruits, ensuring your meals are as exciting as they are healthy.

So, the next time you’re looking for a light yet satisfying dish, look no further than these vibrant quinoa salads—your taste buds and body will thank you.

Tropical Quinoa Salad with Mango & Coconut-Lime Dressing

This tropical-inspired salad is like a summer vacation in a bowl. Sweet mango, creamy avocado, and toasted coconut flakes meet fluffy quinoa, all brought together with a tangy coconut-lime dressing.

It’s perfect for a light lunch or a vibrant side at any summer gathering.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water
• 1 ripe mango, diced
• 1 avocado, diced
• 1/4 cup toasted coconut flakes
• 1/2 red bell pepper, chopped
• 1/4 cup red onion, finely chopped
• 1/4 cup cilantro, chopped

Coconut-Lime Dressing:

• 1/4 cup coconut milk (full-fat or light)
• Juice of 2 limes
• 1 tbsp honey or agave
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Cook quinoa in water according to package instructions. Let cool.
2. In a large bowl, combine the mango, avocado, bell pepper, red onion, and cilantro.
3. Whisk all dressing ingredients together until smooth.
4. Add cooled quinoa to the bowl and toss with the dressing.
5. Top with toasted coconut flakes just before serving.

This salad is light yet satisfying, offering a delightful balance of sweetness and acidity.

It’s best enjoyed chilled, and it makes a colorful addition to any picnic or potluck spread.

Mediterranean Quinoa Salad with Feta & Olives

Loaded with Mediterranean flavors, this quinoa salad is a summer classic that’s both wholesome and crave-worthy.

The mix of cucumbers, tomatoes, Kalamata olives, and creamy feta cheese pairs perfectly with lemony dressing for a zesty, herby dish that satisfies every time.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/4 cup red onion, thinly sliced
• 1/3 cup Kalamata olives, pitted and sliced
• 1/4 cup crumbled feta cheese
• 1/4 cup fresh parsley, chopped
• 2 tbsp chopped fresh mint (optional)

Lemon Herb Dressing:

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

Instructions:

1. Cook the quinoa in water, let cool completely.
2. In a large bowl, combine tomatoes, cucumber, onion, olives, feta, parsley, and mint.
3. Mix the dressing ingredients in a small bowl or jar.
4. Toss the cooled quinoa and chopped veggies with the dressing until well combined.
5. Chill for 20–30 minutes before serving for best flavor.

This dish is a total crowd-pleaser and travels well, making it great for picnics, lunchboxes, or light dinners on warm nights.

The bold flavors improve as it sits, so leftovers are even tastier the next day.

Southwest Quinoa Salad with Corn, Black Beans & Chipotle Lime Vinaigrette

For a salad with bold southwestern flair, this one hits all the right notes—smoky, zesty, hearty, and colorful.

Black beans and grilled corn make it filling, while the chipotle lime vinaigrette gives it that smoky-sweet kick that lingers deliciously on the palate.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water
• 1 cup grilled or canned corn
• 1 cup black beans, rinsed and drained
• 1 red bell pepper, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, chopped
• 1/4 cup chopped cilantro
• 1 avocado, diced (optional)

Chipotle Lime Vinaigrette:

• 1/4 cup olive oil
• Juice of 2 limes
• 1 chipotle pepper in adobo sauce, minced
• 1 tsp honey or maple syrup
• Salt to taste

Instructions:

1. Cook the quinoa and let cool completely.
2. In a large bowl, combine corn, black beans, bell pepper, tomatoes, onion, and cilantro.
3. Whisk together the vinaigrette ingredients in a small bowl.
4. Toss the quinoa with the veggies and dressing until well mixed.
5. Gently fold in diced avocado right before serving, if using.

This salad is hearty enough to stand alone as a main course, especially with the added protein from black beans.

The spicy chipotle dressing adds depth without overpowering the fresh, summery ingredients, making it perfect for cookouts or meatless Mondays.

Cucumber & Watermelon Quinoa Salad with Mint Dressing

A cool and crisp quinoa salad that’s the epitome of summer, this recipe brings together juicy watermelon and refreshing cucumber.

It’s paired with a light mint dressing, offering the perfect balance of sweetness, freshness, and a touch of tangy flavor.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water
• 2 cups watermelon, diced
• 1 cucumber, diced
• 1/4 cup red onion, finely diced
• 1/4 cup fresh mint, chopped
• 1/4 cup feta cheese, crumbled (optional)

Mint Dressing:

• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tbsp honey or agave
• Juice of 1 lime
• Salt and pepper to taste

Instructions:

1. Cook quinoa in water and let it cool completely.
2. In a large bowl, combine the watermelon, cucumber, red onion, and mint.
3. Whisk together the mint dressing ingredients and pour over the salad.
4. Gently toss the quinoa with the watermelon mixture.
5. Top with crumbled feta cheese if desired and chill before serving.

This salad is incredibly refreshing and is the perfect complement to any grilled dish.

The combination of watermelon’s sweetness with the tangy mint dressing makes it an ideal option for hot summer days. It’s quick to make and always a hit at gatherings.

Avocado & Tomato Quinoa Salad with Basil Pesto Dressing

Simple yet flavorful, this quinoa salad combines creamy avocado, juicy tomatoes, and the bright flavor of fresh basil pesto.

It’s an easy dish to throw together that doesn’t compromise on taste, offering a rich and vibrant salad that celebrates summer’s best ingredients.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water
• 1 avocado, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh basil, chopped

Basil Pesto Dressing:

• 1/4 cup pesto (store-bought or homemade)
• 2 tbsp olive oil
• Juice of 1/2 lemon
• Salt and pepper to taste

Instructions:

1. Cook quinoa in water and let it cool.
2. In a large bowl, combine the avocado, tomatoes, onion, and basil.
3. Mix the basil pesto dressing ingredients together.
4. Add the cooled quinoa and toss gently with the pesto dressing.
5. Serve chilled or at room temperature.

This salad offers a delightful mix of textures—from creamy avocado to juicy tomatoes and nutty quinoa—coated in the rich, herby pesto dressing.

It’s a fresh and satisfying option for lunch or as a side dish for any summer meal.

Grilled Veggie Quinoa Salad with Balsamic Glaze

For those who love a smoky flavor, this quinoa salad features grilled vegetables like zucchini, bell peppers, and eggplant, combined with hearty quinoa and finished with a sweet balsamic glaze.

It’s a vibrant, hearty salad that’s perfect for summer cookouts or as a meal prep dish.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water
• 1 zucchini, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 small eggplant, sliced
• 1 tbsp olive oil
• Salt and pepper to taste
• 1/4 cup fresh basil, chopped

Balsamic Glaze:

• 1/2 cup balsamic vinegar
• 2 tbsp honey

Instructions:

1. Cook quinoa in water and set aside to cool.
2. Preheat a grill or grill pan over medium heat.
3. Toss the zucchini, bell peppers, and eggplant slices with olive oil, salt, and pepper.
4. Grill the vegetables for 3-4 minutes per side or until tender and lightly charred.
5. In a small saucepan, simmer balsamic vinegar and honey over low heat until it thickens into a glaze (about 5-7 minutes).
6. In a large bowl, combine the grilled veggies, quinoa, and basil. Drizzle with balsamic glaze and toss gently.

This salad pairs smoky grilled veggies with the nutty quinoa and a touch of sweetness from the balsamic glaze. It’s perfect as a main dish or served alongside grilled meats for a complete summer feast.

The balsamic reduction adds depth and richness, making every bite burst with flavor.

Zesty Quinoa Salad with Chickpeas, Cucumber, and Lemon Dressing

This Mediterranean-inspired quinoa salad is packed with protein-rich chickpeas, crisp cucumbers, and a tangy lemon dressing.

It’s a light yet filling dish, ideal for a nutritious lunch or a refreshing side at any summer BBQ or picnic.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water
• 1 cup canned chickpeas, rinsed and drained
• 1 cucumber, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup parsley, chopped
• 1/4 cup Kalamata olives, pitted and sliced

Lemon Dressing:

• 3 tbsp olive oil
• Juice of 1 lemon
• 1 tbsp red wine vinegar
• 1 tsp honey or maple syrup
• Salt and pepper to taste

Instructions:

1. Cook quinoa according to package directions and let cool completely.
2. In a large bowl, combine the chickpeas, cucumber, red onion, parsley, and olives.
3. In a small bowl, whisk together the dressing ingredients until smooth.
4. Toss the cooled quinoa with the vegetables and drizzle with the lemon dressing.
5. Chill for 15-20 minutes before serving for the best flavor.

This salad is light yet packed with flavor.

The chickpeas add a nice protein boost, while the lemon dressing ties everything together with a zesty finish. It’s perfect for a quick lunch, a picnic, or as a side dish to grilled meats.

Roasted Sweet Potato & Black Bean Quinoa Salad with Avocado Dressing

Warm, hearty roasted sweet potatoes combine with protein-rich black beans to create a filling and satisfying quinoa salad.

The creamy avocado dressing adds richness, making it an excellent option for a cozy summer meal.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water
• 2 medium sweet potatoes, peeled and cubed
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 cup black beans, rinsed and drained
• 1/4 cup red onion, chopped
• 1/4 cup cilantro, chopped

Avocado Dressing:

• 1 ripe avocado
• Juice of 1 lime
• 1/4 cup olive oil
• 1/4 cup water (more if needed)
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss sweet potato cubes with olive oil, salt, and pepper. Roast for 20-25 minutes, flipping halfway through, until tender and slightly caramelized.
2. Cook quinoa according to package instructions and let cool.
3. In a food processor or blender, combine the avocado dressing ingredients and blend until smooth. Add more water if needed to reach desired consistency.
4. In a large bowl, mix the cooked quinoa, roasted sweet potatoes, black beans, red onion, and cilantro.
5. Drizzle with the avocado dressing and toss to combine. Serve chilled or at room temperature.

This salad is both hearty and refreshing, with the sweetness of roasted sweet potatoes balancing the earthiness of black beans.

The creamy avocado dressing ties it all together with a luscious finish. It’s a great make-ahead option and holds up well for several days.

Citrus Quinoa Salad with Pomegranate & Almonds

A vibrant, tangy quinoa salad featuring juicy citrus, sweet pomegranate, and crunchy almonds.

This refreshing salad is perfect for those who crave a burst of fresh, zesty flavors and a satisfying crunch—making it an ideal side dish or light lunch.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water
• 1 orange, peeled and diced
• 1 grapefruit, peeled and diced
• 1/2 cup pomegranate seeds
• 1/4 cup slivered almonds, toasted
• 1/4 cup fresh mint, chopped

Citrus Dressing:

• 3 tbsp olive oil
• Juice of 1 orange
• 1 tbsp apple cider vinegar
• 1 tsp honey or agave
• Salt and pepper to taste

Instructions:

1. Cook quinoa according to package instructions and let it cool.
2. In a large bowl, combine the orange, grapefruit, pomegranate seeds, almonds, and mint.
3. Whisk together the citrus dressing ingredients and drizzle over the salad.
4. Gently toss the quinoa with the citrus mixture and serve.

This salad is a wonderful celebration of bright, citrusy flavors and crunchy textures.

The pomegranate seeds add a pop of color and sweetness, while the toasted almonds provide the perfect crunch. It’s perfect for a light, refreshing meal or as a side dish to complement heavier fare.

Grilled Peach & Burrata Quinoa Salad

Sweet, smoky grilled peaches paired with creamy burrata make this quinoa salad a standout dish for summer.

This recipe combines the juicy flavors of summer fruits with hearty quinoa and a tangy vinaigrette, making it a refreshing and satisfying salad.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water
• 2 ripe peaches, halved and pitted
• 1 tbsp olive oil
• Salt and pepper to taste
• 1/4 cup fresh basil, chopped
• 1/2 cup burrata cheese, torn into pieces
• 1/4 cup pine nuts, toasted (optional)

Balsamic Vinaigrette:

• 3 tbsp balsamic vinegar
• 2 tbsp olive oil
• 1 tbsp honey
• Salt and pepper to taste

Instructions:

1. Cook quinoa according to package directions and let it cool.
2. Preheat the grill or a grill pan over medium-high heat. Brush the peach halves with olive oil and season with salt and pepper.
3. Grill the peaches for 2-3 minutes per side, until grill marks appear and they soften slightly. Slice into wedges.
4. In a small bowl, whisk together the balsamic vinaigrette ingredients.
5. In a large bowl, combine the quinoa, grilled peaches, fresh basil, and burrata. Drizzle with the balsamic vinaigrette and toss gently.
6. Top with toasted pine nuts for added crunch.

This salad is a wonderful mix of sweet and savory flavors, and the creamy burrata perfectly complements the smoky grilled peaches.

It’s a great choice for a light, elegant lunch or as a side dish to grilled meats.

Spicy Thai Quinoa Salad with Peanut Lime Dressing

This quinoa salad is packed with vibrant veggies, fresh herbs, and a spicy peanut-lime dressing that will add an exciting twist to your summer meals.

The perfect balance of sweet, sour, and spicy makes it a unique and flavor-packed dish.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water
• 1 red bell pepper, julienned
• 1 carrot, julienned
• 1 cucumber, julienned
• 1/4 cup fresh cilantro, chopped
• 1/4 cup green onions, sliced
• 1/4 cup chopped peanuts (for garnish)

Peanut Lime Dressing:

• 1/4 cup peanut butter
• 3 tbsp lime juice
• 2 tbsp soy sauce or tamari
• 1 tbsp honey or maple syrup
• 1 tbsp sesame oil
• 1 garlic clove, minced
• 1 tsp sriracha or chili paste (optional for extra heat)
• Water to thin, if necessary

Instructions:

1. Cook quinoa according to package instructions and let it cool.
2. In a small bowl, whisk together the peanut lime dressing ingredients, adding water to thin the sauce as needed.
3. In a large bowl, combine the quinoa, red bell pepper, carrot, cucumber, cilantro, and green onions.
4. Pour the peanut lime dressing over the salad and toss until evenly coated.
5. Garnish with chopped peanuts and serve.

This salad is full of bold flavors and textures—the crunch from the fresh veggies, the creaminess of the peanut dressing, and the brightness of lime and cilantro.

It’s a spicy, savory, and tangy dish that will satisfy your taste buds and keep you coming back for more.

Grilled Corn & Avocado Quinoa Salad with Cilantro Lime Dressing

Sweet, smoky grilled corn pairs wonderfully with creamy avocado and quinoa in this hearty yet refreshing salad.

A tangy cilantro-lime dressing brings it all together, making this dish perfect for a summer barbecue or a fresh side for any meal.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water
• 2 ears of corn, husked
• 1 ripe avocado, diced
• 1/2 red onion, finely chopped
• 1/4 cup fresh cilantro, chopped

Cilantro Lime Dressing:

• 3 tbsp olive oil
• Juice of 2 limes
• 1 tbsp honey or agave
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions:

1. Cook quinoa according to package directions and let it cool.
2. Grill the corn on medium heat for about 10-12 minutes, rotating every few minutes until charred and tender. Once cooled, slice the kernels off the cob.
3. In a small bowl, whisk together the cilantro lime dressing ingredients.
4. In a large bowl, combine the quinoa, grilled corn, avocado, red onion, and cilantro.
5. Drizzle with the cilantro lime dressing and toss gently to combine.

This quinoa salad combines the sweetness of grilled corn, the creaminess of avocado, and the freshness of cilantro and lime.

It’s a perfect side dish or light meal for any summer gathering, and the flavors come together wonderfully, especially when served chilled.

Mediterranean Roasted Red Pepper & Quinoa Salad

This Mediterranean-inspired quinoa salad combines roasted red peppers, Kalamata olives, cucumber, and feta cheese, offering a burst of flavor with every bite.

Paired with a tangy lemon-oregano dressing, it’s a refreshing salad that works as a light meal or a side dish.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water
• 2 roasted red peppers, sliced (store-bought or homemade)
• 1/2 cucumber, diced
• 1/4 cup Kalamata olives, pitted and sliced
• 1/4 cup red onion, finely chopped
• 1/2 cup feta cheese, crumbled
• 1/4 cup fresh parsley, chopped

Lemon-Oregano Dressing:

• 3 tbsp olive oil
• Juice of 1 lemon
• 1 tsp dried oregano
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions:

1. Cook quinoa according to package instructions and let it cool.
2. In a small bowl, whisk together the dressing ingredients until smooth.
3. In a large bowl, combine the quinoa, roasted red peppers, cucumber, olives, red onion, and feta.
4. Drizzle with the lemon-oregano dressing and toss to combine.
5. Garnish with fresh parsley before serving.

This salad is rich in Mediterranean flavors, with the sweetness of roasted peppers and the saltiness of feta and olives.

The lemon-oregano dressing adds the perfect zesty finish, making this a great dish for picnics, lunches, or as a side for grilled meats.

Grilled Asparagus & Tomato Quinoa Salad with Dijon Vinaigrette

This salad features grilled asparagus and juicy tomatoes, paired with quinoa and a tangy Dijon vinaigrette.

The grilled vegetables add a smoky flavor, and the vinaigrette ties everything together with a touch of mustard and honey.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water
• 1 bunch asparagus, trimmed
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh basil, chopped

Dijon Vinaigrette:

• 3 tbsp olive oil
• 1 tbsp Dijon mustard
• 1 tbsp honey
• 2 tbsp red wine vinegar
• Salt and pepper to taste

Instructions:

1. Cook quinoa according to package instructions and let it cool.
2. Preheat the grill or a grill pan. Grill the asparagus for about 5-7 minutes, turning occasionally until tender and slightly charred. Remove and chop into 2-inch pieces.
3. In a small bowl, whisk together the Dijon vinaigrette ingredients until smooth.
4. In a large bowl, combine the quinoa, grilled asparagus, cherry tomatoes, red onion, and basil.
5. Drizzle with the Dijon vinaigrette and toss gently to combine.

The grilled asparagus and sweet tomatoes bring a delicious smoky-sweet contrast to the quinoa, while the Dijon vinaigrette provides just the right amount of tangy kick.

This salad is perfect for a light, flavorful side or a hearty, yet refreshing main dish.

Blueberry & Arugula Quinoa Salad with Lemon Vinaigrette

This light and refreshing salad combines the sweetness of blueberries, the peppery taste of arugula, and the nutty texture of quinoa, all complemented by a bright lemon vinaigrette.

It’s a simple yet sophisticated salad that can easily be enjoyed on its own or paired with a summer meal.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water
• 1 cup fresh blueberries
• 2 cups arugula
• 1/4 cup red onion, finely sliced
• 1/4 cup feta cheese, crumbled (optional)
• 1/4 cup toasted sunflower seeds (optional)

Lemon Vinaigrette:

• 3 tbsp olive oil
• Juice of 1 lemon
• 1 tbsp honey or maple syrup
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. Cook quinoa according to package instructions and let it cool.
2. In a small bowl, whisk together the lemon vinaigrette ingredients until smooth.
3. In a large bowl, combine the quinoa, blueberries, arugula, red onion, and feta (if using).
4. Drizzle with the lemon vinaigrette and toss gently to combine.
5. Garnish with toasted sunflower seeds for added crunch.

The combination of sweet blueberries, peppery arugula, and creamy feta creates a delightful balance of flavors.

The tangy lemon vinaigrette ties everything together beautifully, making this a fresh, vibrant salad that’s perfect for summer picnics, brunches, or light lunches.

Quinoa Salad with Mango, Black Beans & Cilantro

This colorful quinoa salad is packed with the sweetness of ripe mango, the earthiness of black beans, and a zesty cilantro-lime dressing.

It’s a vibrant dish that’s both satisfying and refreshing, ideal for a light summer lunch or as a side dish at a barbecue.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water
• 1 mango, peeled and diced
• 1 cup canned black beans, rinsed and drained
• 1/4 cup red bell pepper, finely diced
• 1/4 cup fresh cilantro, chopped
• 1/4 cup red onion, finely chopped

Cilantro-Lime Dressing:

• 3 tbsp olive oil
• Juice of 2 limes
• 1 tbsp honey or maple syrup
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions:

1. Cook quinoa according to package instructions and allow it to cool.
2. In a small bowl, whisk together the cilantro-lime dressing ingredients.
3. In a large bowl, combine the cooled quinoa, diced mango, black beans, bell pepper, cilantro, and red onion.
4. Drizzle with the cilantro-lime dressing and toss gently to combine.

This salad is a perfect mix of sweet, savory, and tangy, with the mango and cilantro giving it a tropical flair.

It’s great for picnics, potlucks, or as a side dish to grilled meats or seafood.

Summer Corn & Avocado Quinoa Salad with Lime Dressing

Fresh sweet corn and creamy avocado are a match made in heaven, and when combined with quinoa and a zesty lime dressing, this salad becomes an irresistible summer favorite.

The addition of cherry tomatoes and cilantro adds brightness and freshness to each bite.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water
• 2 ears of corn, husked and grilled or boiled
• 1 ripe avocado, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped

Lime Dressing:

• 3 tbsp olive oil
• Juice of 2 limes
• 1 tbsp honey
• Salt and pepper to taste

Instructions:

1. Cook quinoa according to package instructions and set aside to cool.
2. Grill or boil the corn, then slice the kernels off the cob.
3. In a small bowl, whisk together the lime dressing ingredients.
4. In a large bowl, combine the quinoa, corn, avocado, cherry tomatoes, red onion, and cilantro.
5. Drizzle with the lime dressing and toss gently.

This salad is the perfect combination of creamy, sweet, and tangy, with the freshness of the avocado and lime dressing making it a bright and satisfying dish.

It’s an ideal option for a summer lunch or as a refreshing side for grilled meats.

Roasted Beet & Goat Cheese Quinoa Salad

For a more earthy and savory salad, this roasted beet and goat cheese quinoa salad brings together the sweetness of roasted beets and the tanginess of goat cheese.

Paired with a simple balsamic vinaigrette, this dish is an elegant and hearty option for any summer gathering.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water
• 2 medium beets, peeled and cubed
• 1 tbsp olive oil
• 1/4 cup goat cheese, crumbled
• 1/4 cup walnuts, toasted (optional)
• 1/4 cup fresh arugula or spinach

Balsamic Vinaigrette:

• 2 tbsp balsamic vinegar
• 3 tbsp olive oil
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the beet cubes with olive oil, salt, and pepper. Roast for 25-30 minutes, until tender.
2. Cook quinoa according to package instructions and let it cool.
3. In a small bowl, whisk together the balsamic vinaigrette ingredients.
4. In a large bowl, combine the quinoa, roasted beets, goat cheese, walnuts, and arugula or spinach.
5. Drizzle with the balsamic vinaigrette and toss gently.

The earthy sweetness of the roasted beets pairs beautifully with the creamy goat cheese and crunchy walnuts.

This salad is perfect for a light dinner or as a side dish to grilled meats, offering a satisfying balance of flavors.

Mediterranean Chickpea & Quinoa Salad with Tzatziki Dressing

This Mediterranean-inspired quinoa salad is packed with protein-rich chickpeas, crisp cucumbers, and a creamy tzatziki dressing.

The fresh herbs and tangy yogurt-based dressing bring a refreshing flavor that pairs wonderfully with quinoa, making this a satisfying and healthy summer meal.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water
• 1 cup canned chickpeas, rinsed and drained
• 1 cucumber, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup Kalamata olives, pitted and sliced
• 1/4 cup fresh parsley, chopped

Tzatziki Dressing:

• 1/2 cup Greek yogurt
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1 garlic clove, minced
• 1/4 cup cucumber, grated and excess water squeezed out
• Salt and pepper to taste

Instructions:

1. Cook quinoa according to package instructions and let it cool.
2. In a small bowl, combine all the tzatziki dressing ingredients and mix until smooth.
3. In a large bowl, combine the quinoa, chickpeas, cucumber, red onion, olives, and parsley.
4. Drizzle the tzatziki dressing over the salad and toss gently to combine.

This Mediterranean salad is a refreshing and satisfying meal with the creaminess of tzatziki complementing the crunchy cucumbers and chickpeas.

It’s great for a light lunch, a healthy snack, or as a side for grilled meats.

Sweet & Spicy Pineapple Quinoa Salad

This tropical quinoa salad combines sweet pineapple, spicy jalapeños, and a hint of lime for a bold, flavorful dish.

The contrast between the sweetness of the pineapple and the heat from the jalapeños makes this salad a fun and exciting addition to any summer gathering.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water
• 1 cup fresh pineapple, diced
• 1/2 red bell pepper, diced
• 1 small jalapeño, deseeded and minced
• 1/4 cup fresh cilantro, chopped
• 1/4 cup green onions, sliced

Lime Dressing:

• 3 tbsp olive oil
• Juice of 2 limes
• 1 tbsp honey or agave
• Salt and pepper to taste

Instructions:

1. Cook quinoa according to package instructions and let it cool.
2. In a small bowl, whisk together the lime dressing ingredients.
3. In a large bowl, combine the cooled quinoa, pineapple, red bell pepper, jalapeño, cilantro, and green onions.
4. Drizzle with the lime dressing and toss gently to combine.

This salad brings a perfect balance of sweet and spicy with every bite.

The refreshing pineapple provides a burst of tropical flavor, while the jalapeño adds a nice heat that makes this dish exciting and perfect for summer picnics or backyard parties.

Cucumber, Feta & Watermelon Quinoa Salad

This refreshing salad combines the crispness of cucumbers with the sweetness of watermelon, all balanced out by creamy feta and a light vinaigrette.

It’s an incredibly hydrating and refreshing salad, perfect for hot summer days when you want something light but full of flavor.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water
• 2 cups watermelon, diced
• 1 cucumber, diced
• 1/4 cup red onion, finely chopped
• 1/2 cup feta cheese, crumbled
• 1/4 cup fresh mint, chopped

Lemon Vinaigrette:

• 3 tbsp olive oil
• Juice of 1 lemon
• 1 tsp honey or maple syrup
• Salt and pepper to taste

Instructions:

1. Cook quinoa according to package instructions and let it cool.
2. In a small bowl, whisk together the lemon vinaigrette ingredients.
3. In a large bowl, combine the quinoa, watermelon, cucumber, red onion, feta, and mint.
4. Drizzle with the lemon vinaigrette and toss gently to combine.

This salad is the perfect mix of sweet and savory, with the coolness of watermelon and cucumber complementing the saltiness of feta and the brightness of lemon vinaigrette.

It’s light, hydrating, and full of flavor—ideal for a refreshing lunch or a side at your next summer barbecue.

Grilled Zucchini & Feta Quinoa Salad with Lemon Basil Dressing

This quinoa salad features tender grilled zucchini paired with the creamy tang of feta cheese, all brought together with a refreshing lemon basil dressing.

It’s a simple yet satisfying dish that’s perfect for a light summer lunch or as a side dish at a barbecue.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water
• 2 zucchinis, sliced into half-moons
• 1/4 cup feta cheese, crumbled
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh basil, chopped

Lemon Basil Dressing:

• 3 tbsp olive oil
• Juice of 1 lemon
• 1 tbsp Dijon mustard
• 1 garlic clove, minced
• 1/4 cup fresh basil, finely chopped
• Salt and pepper to taste

Instructions:

1. Cook quinoa according to package instructions and set aside to cool.
2. Preheat the grill or grill pan over medium heat. Grill the zucchini slices for about 4-5 minutes per side until tender and lightly charred.
3. In a small bowl, whisk together the lemon basil dressing ingredients until smooth.
4. In a large bowl, combine the quinoa, grilled zucchini, feta, red onion, and fresh basil.
5. Drizzle the lemon basil dressing over the salad and toss gently.

The combination of smoky grilled zucchini, creamy feta, and aromatic basil gives this salad a delightful balance of flavors.

It’s light yet filling and perfect for a warm summer day.

Citrus & Pomegranate Quinoa Salad with Mint Dressing

Bright citrus fruits and juicy pomegranate seeds add a refreshing sweetness to this quinoa salad, while the mint dressing enhances the freshness.

This salad is a burst of color and flavor, making it perfect for a vibrant and healthy side dish or a light meal.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water
• 1 orange, peeled and segmented
• 1/2 grapefruit, peeled and segmented
• 1/2 cup pomegranate seeds
• 1/4 cup fresh mint, chopped
• 1/4 cup red onion, finely chopped

Mint Dressing:

• 3 tbsp olive oil
• 2 tbsp fresh lime juice
• 1 tbsp honey
• 1 tbsp fresh mint, chopped
• Salt and pepper to taste

Instructions:

1. Cook quinoa according to package instructions and let it cool.
2. In a small bowl, whisk together the mint dressing ingredients until smooth.
3. In a large bowl, combine the quinoa, citrus segments, pomegranate seeds, red onion, and fresh mint.
4. Drizzle with the mint dressing and toss gently to combine.

This salad is both refreshing and satisfying with its sweet and tangy citrus, juicy pomegranate, and refreshing mint flavor.

It’s perfect for a summer picnic or as a side dish to a grilled meal.

Spicy Cucumber & Avocado Quinoa Salad

Cool and creamy avocado meets the crispness of cucumber and the heat of chili flakes in this zesty quinoa salad.

The combination of fresh ingredients and a spicy lemon dressing makes this dish a lively and healthy summer meal or side dish.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water
• 1 cucumber, diced
• 1 ripe avocado, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup cilantro, chopped
• 1 small red chili, finely chopped (or 1/2 tsp chili flakes)

Spicy Lemon Dressing:

• 3 tbsp olive oil
• Juice of 1 lemon
• 1 tsp chili flakes (adjust to taste)
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions:

1. Cook quinoa according to package instructions and let it cool.
2. In a small bowl, whisk together the spicy lemon dressing ingredients.
3. In a large bowl, combine the quinoa, cucumber, avocado, red onion, cilantro, and red chili.
4. Drizzle with the spicy lemon dressing and toss gently to combine.

This quinoa salad offers a satisfying balance of coolness from the cucumber and avocado with a zesty and spicy lemon dressing.

The heat from the chili adds a perfect kick, making it an exciting addition to any summer meal.