This Summer Quinoa Salad is a vibrant, nutrient-packed dish perfect for warm days when fresh flavors are in full swing. The light, nutty quinoa is toasted for depth and combined with crisp corn, juicy cherry tomatoes, creamy avocado, and a hint of heat from jalapeño. A tangy lime-cumin dressing ties everything together, making each bite refreshing and satisfying. It’s an ideal choice for picnics, potlucks, or a simple, healthy lunch at home.

Ingredients
- 1 1/2 cups quinoa
- 1 tablespoon extra-virgin olive oil (for toasting quinoa)
- 2 cups water
- 2 teaspoons ground cumin
- 4 tablespoons extra-virgin olive oil (for dressing)
- 1/2 cup fresh lime juice, plus more to taste
- 1 tablespoon finely chopped, seeded jalapeño pepper, plus more to taste
- 1 clove garlic, grated
- 1 teaspoon coarse salt
- 1 cup fresh corn kernels (from 2 ears)
- 1 cup cherry tomatoes, halved or quartered
- 4 scallions, diced
- 1 ripe avocado, diced
- 1/2 cup finely chopped fresh cilantro
Instructions
- Toast the Quinoa: Rinse quinoa under cold water in a fine-mesh strainer, shaking off excess water. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the rinsed quinoa and toast, stirring frequently, until golden brown, about 10 minutes.
- Cook the Quinoa: Add 2 cups of water to the toasted quinoa and bring it to a boil. Reduce heat to medium-low, cover, and cook until the water is absorbed and the quinoa is translucent, 18–20 minutes. Fluff with a fork and let cool for about 10 minutes.
- Prepare the Dressing: In a large bowl, whisk together cumin, 4 tablespoons of olive oil, lime juice, chopped jalapeño, grated garlic, and salt until well combined.
- Assemble the Salad: Add the cooled quinoa, fresh corn, cherry tomatoes, and diced scallions to the bowl with the dressing. Toss gently to combine, ensuring the dressing coats all ingredients.
- Garnish and Serve: Spoon the salad onto a serving platter and garnish with diced avocado and chopped cilantro.
Tips for the Perfect Summer Quinoa Salad
- Balance the Heat: Adjust the jalapeño to taste for a mild or spicy kick.
- Add Crunch: For an extra layer of texture, sprinkle toasted seeds, like sunflower or pumpkin seeds, on top.
- Make Ahead: This salad tastes even better after a few hours as the flavors meld, so feel free to prepare it in advance.
This bright, refreshing quinoa salad is the perfect healthy addition to any meal, bursting with flavors that highlight the best of summer produce. Enjoy!
Summer Quinoa Salad: A Refreshing, Flavorful Recipe
6
servings20
minutes30
minutesIngredients
1 1/2 cups quinoa
1 tablespoon extra-virgin olive oil (for toasting quinoa)
2 cups water
2 teaspoons ground cumin
4 tablespoons extra-virgin olive oil (for dressing)
1/2 cup fresh lime juice, plus more to taste
1 tablespoon finely chopped, seeded jalapeño pepper, plus more to taste
1 clove garlic, grated
1 teaspoon coarse salt
1 cup fresh corn kernels (from 2 ears)
1 cup cherry tomatoes, halved or quartered
4 scallions, diced
1 ripe avocado, diced
1/2 cup finely chopped fresh cilantro
Directions
- This Summer Quinoa Salad is a vibrant, nutrient-packed dish perfect for warm days when fresh flavors are in full swing. The light, nutty quinoa is toasted for depth and combined with crisp corn, juicy cherry tomatoes, creamy avocado, and a hint of heat from jalapeño. A tangy lime-cumin dressing ties everything together, making each bite refreshing and satisfying. It’s an ideal choice for picnics, potlucks, or a simple, healthy lunch at home.
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