This summer quinoa salad recipe is so easy and bursting with flavor! Cherry tomatoes, fresh corn, creamy avocado, and crunchy cucumbers all star in this healthy salad. A pop of feta cheese and lime dressing are the finishing touches. Healthy and gluten free, it’s perfect as a summer side-dish or as part of your meal prep for the week.

Summer Quinoa Salad Recipe

Summer is almost over. There’s no denying this fact. I’ve unpacked my sweaters… ordered new boots … and have replaced my iced coffee with cozy, caramel-y lattes.

But despite all these tell-tale signs of fall, the tables at the farmers market are still bursting with summer veggies. From bright ears of crisp corn on the cob to juicy cherry tomatoes and crunchy green onions… red onions… and fresh herbs!

I left with a full basket… and the decision to celebrate summer with one more giant colorful salad! I’m calling this quinoa salad my “end of summer salad”, but obviously you can make it any time you can find the ingredients.

Ingredients for Summer Quinoa Salad

• Quinoa: Always be sure to wash your quinoa in a fine mesh strainer before you cook the quinoa. Once you’ve rinsed the quinoa, you can cook it according to the package instructions. To meal prep, you can cook the quinoa up to 5 days in advance. Store in an airtight container in the refrigerator.
• Sweet Corn: I love using fresh corn on the cob when it’s in season. It’s so delightfully crunchy and sweet! But feel free to use grilled corn instead.
• Cherry Tomatoes: Mini heirloom cherry tomatoes taste like heaven. But if you can’t find them, any cherry tomatoes or grape tomatoes will do.
• Peppers: I call for red bell pepper and jalapeño peppers. Feel free to just use one or the other if you prefer.
• Fresh Herbs: Fresh cilantro, basil, and chives add so much flavor the salad and salad dressing! If you can’t find chives, you can omit them.
• Onion: Red onion and scallions (green onion) add crunchy deliciousness to this salad! In a pinch, you can just use one or the other.
• English Cucumber: Regular cucumber will work fine if you cannot find this variety. And in a pinch, this ingredient can be omitted.
• Avocados: Be sure to buy large and ripe avocados. I like to buy an extra one just in case one of the them doesn’t end up “usable”. If you can’t find ripe avocados, omit them from the recipe.
• Feta Cheese: You could easily omit the feat cheese to make this a gluten free and vegan quinoa salad recipe. Or use another variety of cheese such a goat’s cheese or sharp cheddar.
• Olive Oil: This ingredient is the base of the lime herb salad dressing! Use something tasty, but it doesn’t need to be fancy.
• Limes: You’ll use the lime juice and zest. If you’d prefer a lemon dressing, use fresh lemon juice and lemon zest instead.
• Red Wine Vinegar: I do not suggest subbing this with another variety of vinegar. But if you must, sherry vinegar or white wine vinegar work best.
• Honey: This balances the dressing by adding just a touch of sweetness. In a pinch, use sugar or agave instead.
• Garlic: Be sure to use fresh cloves of garlic and not garlic powder.
• Salt and Pepper: Season the dressing according to your own taste buds!

Unlike many of my recipes, this gluten free quinoa salad is VERY adaptable! You can add ingredients like grilled chicken, shrimp, or chickpeas for protein. Or omit ingredients like cucumber, peppers, or avocados based on your taste preferences. And you can even adapt the feta cheese… leave it out for a vegan quinoa salad recipe.

How to Make Quinoa Salad

1. Cook the Quinoa: I suggest cooking it according to package instructions. Then be sure to cool it completely to room temperature before use. If you use hot quinoa, it’ll wilt the veggies and soak up the dressing too fast.
2. Prep your Veggies: There are a couple of cups of chopped veggies in this salad. So plan ahead time wise and make sure you have time to chop them all.
3. Make the Salad Dressing: Use a food processor to pulse all the salad dressing ingredients until well combined. A high-powdered blender will also work for this. If it looks too thick, add a little extra olive oil and lime juice and pulse again.
4. Assemble your Salad: In a large salad bowl, combine the cooked quinoa with the veggies and herbs. Pour the salad dressing on top and toss well. Sprinkle of the feta and top with the reserved avocado! Serve at once!

Although certain parts of this recipe can be meal prepped in advance, this recipe is best served right away. It will “keep” at room temperature for about 2 hours before it starts to really turn.

How to Cook Quinoa for Salad

I cook quinoa for salad the same way I cook quinoa for any other recipe! And while I always suggest consulting your quinoas package for their instructions, here’s my way:

1. Wash the Quinoa: In a fine mesh strainer, until the water runs clear. I like to swish the quinoa around while I’m washing it to ensure it all gets clean.
2. Combine the rinsed quinoa and water in a medium saucepan or pot. Place over high-heat and bring to a boil.
3. Cover the pan and reduce the heat. Cook for 15 minutes. Remove the pan from heat and let the pan sit, covered, for another 10 minutes.
4. Remove the lid and fluff the cooked quinoa up with a fork. Cool, then use in any of your favorite quinoa salad recipes!
5. To store, cool the quinoa to room temperature, then place in an airtight container, and in the refrigerator, for up to 5 days.

I always have a container of quinoa in my fridge for my weekly meal prep! Try it with lemon juice or a simple lemon dressing, a handful of feta cheese, and thinly sliced green onions for a 5 minute salad. Or top it with a fried egg!

Tools for this Gluten Free Recipe:

• Food Processor
• Chef’s Knife
• Cutting Board
• Large Salad Bowl
• Salad Tongs
• Measuring Cups