Quinoa Summer Salad

Peas, corn and tomatoes, oh my!

I’ve had veggies coming out of my ears for the last week or so from a CSA, friends and farmers’ markets. I’ve got a few delicious, fresh and filling recipes to use up some of these wonderful, local veggies.

This quinoa salad is perfect to make for lunch or a light dinner and if there are any leftovers, it’s great to take to work the next day. Serve it at room temperature or refrigerate it for an hour to blend the flavors. Pair it with a sandwich or piled on top of mixed baby greens to use up even more of your summer bounty!

Quinoa Summer Salad

Print Recipe

• Author: Kristen Olson
• Prep Time: 20 mins
• Cook Time: 55 mins
• Total Time: 1 hour 15 minutes
• Yield: 4 Servings 1x
• Category: Salad

Ingredients

Scale 1x2x3x

Quinoa Salad

• 1 cup cherry tomatoes
• 2 tablespoons olive oil
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 cup quinoa
• 2 cups vegetable broth
• 1 small onion, chopped
• 1 medium carrot, cut into match-stick pieces (about 1/2 cup)
• 1/4 pound sugar snap peas, trimmed and cut into bite-sized pieces (about 1 cup)
• 1 cup fresh corn kernels (from 2 ears of corn)

Vinaigrette

• 2 tablespoons olive oil
• 1 teaspoons lemon zest
• 1 tablespoon lemon juice
• 1/8 teaspoon salt
• Pinch pepper
• 1 tablespoon chopped parsley

Instructions

1. Heat oven to 450ºF. In a small bowl, toss cherry tomatoes, 1 tablespoon of the olive oil, salt and pepper. Spread tomatoes on baking pan and roast until softened and just starting to caramelize, about 15 minutes; set aside.
2. Meanwhile, rinse and drain quinoa in a fine mesh strainer. Place in a medium saucepan with the vegetable broth. Bring to a boil over medium heat, cover and reduce heat to low to simmer for 12 to 15 minutes or until all the broth is absorbed. Remove from heat and let stand 5 minutes. Fluff with fork and spoon into large bowl.
3. Heat remaining 1 tablespoon of the olive oil in a large skillet over medium-low heat. Add the onion and carrot and sauté until softened, about 8 minutes. Add the sugar snap peas and corn and cook until just tender, about 5 minutes.
4. Meanwhile, in a small bowl, whisk together all Vinaigrette ingredients until well blended.
5. Add the veggies to the cooked quinoa. Drizzle with vinaigrette mixture and toss gently to coat.

Notes

Here’s a great tip on how to cut corn from the cob from Simple Bites.

Nutrition

• Serving Size: 1 Serving
• Calories: 352
• Sugar: 6.5g
• Sodium: 258.9mg
• Fat: 16.9g
• Saturated Fat: 2.3g
• Unsaturated Fat: 14.6g
• Carbohydrates: 43.3g
• Fiber: 6.5g
• Protein: 9.5g
• Cholesterol: 0g

More summer salads to try:
Summer Fig Salad from Living Richly
Grilled Tropical Summer Salad from Better Recipes
Summer Squash and Red Quinoa Salad from Bon Appétit