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Fresh summer quinoa salad with nectarines, cucumbers, cherry tomatoes, corn, and herbs in a bowl.
Alyssa

Summer Quinoa Salad

A fresh and flavourful, healthy summer quinoa salad with tomatoes, cucumbers, nectarine, corn, and fresh herbs tossed in a zesty vinaigrette.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 people
Course: Sides
Cuisine: American
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 3/4 cup uncooked quinoa rinsed
  • 2-3 pieces nectarines diced
  • 1/2 cup cucumber diced
  • 1 15 oz can chickpeas drained and rinsed
  • 1 cup cherry tomatoes halved
  • 1 cup corn kernels can be frozen or shaved off the cob
  • 1 cup mixed herbs basil, mint, parsley, chives, cilantro, finely chopped
  • 1/2 cup sliced or slivered almonds toasted
  • 1/3 cup olive oil
  • 2 tbsp lemon juice
  • 1 tbsp lemon juice
  • 1 tbsp maple syrup
  • 2 tsp Dijon mustard
  • 1 clove garlic grated
  • salt and pepper

Method
 

  1. Cook Quinoa: In a medium pot, add quinoa and 1 ΒΌ cups water. Season with salt and bring to a boil. Reduce to medium-low, cover, and cook for 14-15 minutes. Remove from heat and let rest for 5 minutes, then fluff with a fork and let cool.
  2. Make Dressing: In a large bowl, combine olive oil, lemon juice, vinegar, maple syrup, Dijon mustard, and grated garlic. Season with salt and pepper and whisk to combine.
  3. Prep Veggies: While quinoa is cooking, chop nectarines, cucumber, and fresh herbs.
  4. Assemble Salad: Add chopped nectarines, cucumber, chickpeas, tomatoes, corn, and herbs to the dressing. Stir to combine. Then add the cooled quinoa and season with salt and pepper before tossing to mix.
  5. Serve: Serve the salad in a bowl or divide among individual bowls and top with toasted almonds.

Notes

Great for summer picnics and potlucks.