let's make

Summer Quinoa Salad

• Vegan & gluten-free • High in protein & fiber • Great for potlucks & picnics • Ready in under 30 minutes • So fresh & flavourful • Perfect summer salad

why you'll love it

For the Quinoa Salad – 3/4 cup uncooked quinoa, rinsed – 2–3 nectarines, diced  – ½ cucumber, diced  – 1 15 oz can chickpeas – 1 cup cherry tomatoes, halved  – 1 cup corn kernels  – 1 cup mixed herbs – ½ cup sliced or slivered almonds,  For the Dressing – ⅓ cup olive oil – 2 tbsp lemon juice – 1 tbsp white wine or red wine vinegar – 1 tbsp maple syrup – 2 tsp Dijon mustard – 1 clove garlic, grated

what you'll need

To a pot, add quinoa and 1 ¼ cups water. Season with salt. Bring to a boil. Once boiling, reduce heat. Cover and cook for 14-15 min, until tender and water is absorbed. Remove the pot from heat. Let rest, covered, for 5 mins. Fluff with a fork.



cook the quinoa

Meanwhile, to a large bowl, add oil, lemon juice, vinegar, maple syrup, Dijon and garlic. Season with salt and pepper. Whisk to combine.



make the dressing

While quinoa is cooking and resting, chop the veggies, nectarine and fresh herbs.



prep fruit & veggies

To the bowl with dressing, add nectarines, cucumbers, chickpeas, tomatoes, corn and herbs. Stir to combine. Add cooled quinoa. Season with salt and pepper, then toss well to combine. 



assemble salad

Serve topped with toasted almonds.

What to Make Next

This arugula peach salad also makes a stunning summer dish.

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