In case you can’t tell, when it comes to summer meals, I like do to a big salad and some sort of grilled protein and call it a day. I like branching out from traditional salads with lettuce as a base, and this summer quinoa salad is perfect. It’s full of veggies, so easy, and has a simple vinaigrette to tie it all together. Top it with some creamy goat cheese and dinner is served.
This summer quinoa salad is perfect all by itself. The protein-packed quinoa and healthy fats from the avocado will keep you full, making it a great lunch or vegetarian dinner. Every bite is bursting with flavor from summer produce like corn, tomatoes, and fresh basil. I promise this is one easy dish that you’ll be making again and again.
We all need to have meals like this in our back pocket. This summer quinoa salad is easy, healthy, and the perfect way to highlight summer. I love cooking, but some summer days it’s just too hot for me to want to stand over the stove all day or turn the oven on. Trust me, this salad hits it on every level and is going to be on repeat all summer long.
Just look at the closeup of all that summer goodness! It’s my new favorite summer salad (at least until my next favorite summer salad!)
- 2 cups cooked quinoa
- 1 cup grape tomatoes, halved
- 1 cucumber, peeled, seeds removed, and chopped
- 1 avocado, chopped
- 1 ear of fresh corn, kernels removed
- 10-12 fresh basil leaves, cut into ribbons
- 3 tbsp. olive oil
- 3 tbsp. red wine vinegar
- ½ tsp. salt
- ½ tsp. garlic powder
- ½ tsp. freshly ground black pepper
- 4 oz. goat cheese
- In a large bowl, mix together quinoa, tomatoes, cucumber, avocado, corn, and basil.
- In a small bowl, whisk together olive oil, red wine vinegar, salt, garlic powder, and black pepper.
- Pour vinaigrette over salad and gently toss to combine.
- Serve topped with crumbled goat cheese.
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