Summer Quinoa Salad

Colourful quinoa salad in a bowl with chickpeas, corn, nectarine, tomatoes, cucumbers and fresh herbs.

5 from 1 vote

A fresh and flavourful, healthy summer quinoa salad with tomatoes, cucumbers, nectarine, corn and fresh herbs tossed in a zesty vinaigrette.

Prep Time15

Cook Time15

Total Time30

Course: Salad

Cuisine: American

Diet: Vegan

Servings:

Author: Deryn Macey

Ingredients

For the Quinoa Salad

3/4 cup uncooked quinoa rinsed (145 g)
2-3 nectarines diced (215 g, about 1 ½ cups)
½ cucumber diced (165 g, about 1 ½ cups)
1 15 oz can chickpeas drained and rinsed (2 cups, 340 g)
1 cup cherry tomatoes halved (160 g)
1 cup corn kernels 190 g, can be frozen kernels or shaved off the cob
1 cup mixed herbs basil, mint, parsley, chives, cilantro, finely chopped (30 g)
½ cup sliced or slivered almonds toasted (65 g)

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
salt and pepper

Instructions

Cook Quinoa: To a medium pot, add quinoa and 1 ¼ cups water. Season with salt. Bring to a boil over high heat. Once boiling, reduce heat to medium-low. 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 quinoa with a fork. Let cool slightly before tossing with salad ingredients.
Make Dressing: Meanwhile, to a large bowl, add oil, lemon juice, vinegar, maple syrup, Dijon and garlic. Season with salt and pepper. Whisk to combine.
Prep Veggies: While quinoa is cooking and resting, chop the veggies, nectarine and fresh herbs.
Assemble Salad: 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. Taste, then season again, if needed.
Serve: Serve quinoa in a serving bowl or divide between bowls. Top with toasted almonds.

Video

Notes

Quinoa can be cooked and cooled ahead of time. Dressing can be made 2-3 days ahead of time. Great make-ahead salad for picnics, lunches and BBQ. The whole salad can be assembled one day ahead, leave almonds off until serving.

Any stone fruit, such as peaches, plums or apricots, or a mix, work well.

Summer Chickpea Salad: Omit the quinoa and add an additional 15 oz can of chickpeas for a fresh summer chickpea salad. You could also just use one can of chickpeas and add a bit extra fruit, corn, tomato and cucumber. Avocado would be good too.

Nutrition