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Summer Quinoa Salad in white bowl with chickpeas, corn, tomatoes, cucumbers and basil
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4.40 from 128 votes

Summer Quinoa Salad

Summer Quinoa Salad dressed in a lemon vinaigrette is a healthy and easy to make salad that's full of summer's best vegetables!
Prep Time20 minutes
Total Time20 minutes
Course: Salads
Cuisine: American
Keyword: quinoa salad, summer salad
Servings: 4 servings
Author: Danae Halliday

Ingredients

Salad

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

Lemon Vinaigrette

  • 1/3 cup fresh lemon juice
  • 2 tablespoons olive oil
  • 1 tablespoon dijon mustard
  • 1 tablespoon honey
  • Kosher salt and fresh ground black pepper to taste

Instructions

  • Combine all of the ingredients for the salad in a large serving bowl.
  • 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.

Nutrition

Calories: 283kcal | Carbohydrates: 45g | Protein: 14g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 7g | Sodium: 119mg | Fiber: 7g | Sugar: 10g