Heading into July with this beautifully presented Summer Quinoa Salad. Packed with quinoa, crisp summer vegetables and salty feta, this Mediterranean-inspired quinoa salad is fresh, colorful and perfect for warm-weather meals.
Feta has been my go-to cheese lately and it adds a briny, tangy finish to this quinoa salad. This recipe brings together nutty quinoa, roasted fresh corn, crunchy peppers, cool cucumber and peppery arugula, all brightened with fresh lime juice and finished with crumbled feta. It’s an easy quinoa salad recipe that works as a main for lunch, a side for dinner, or a dish to bring to a potluck.
If you enjoy salads, there are many creative recipes to try that celebrate seasonal produce. This summer quinoa salad is simple to prepare, nutritious and adaptable — substitute vegetables you have on hand or swap arugula for baby spinach. The combination of textures and bold feta flavor makes it a crowd-pleaser.
Keep reading for tips on assembling this healthy quinoa salad and for a clear ingredient list and step-by-step instructions so you can get it on your table in under an hour. This recipe is ideal for summer meal prep and tastes even better after it chills briefly in the fridge.
Salad Notes
- This salad comes together in about 30–40 minutes, including cooking the quinoa and roasting corn. It’s a quick option when you want a fresh, satisfying summer quinoa salad.
- Fresh corn is recommended for the best flavor; roasting the corn concentrates its sweetness. If fresh corn is not available, canned or frozen corn will also work — just drain and rinse canned corn or thaw frozen before using.
- Cooking quinoa in vegetable stock adds extra depth of flavor. If you cook it in plain water, taste and season the salad well with salt and lime to compensate.
- Allow the quinoa to cool slightly before adding the feta so the cheese retains its texture and doesn’t soften into the warm grains.
Happy salad making — and if you’re celebrating this month, enjoy the season’s produce and fresh flavors!
Summer Quinoa Salad
Bright and nourishing summer quinoa salad with roasted corn, colorful peppers, cucumber, peppery arugula and crumbled feta. An easy Mediterranean-inspired quinoa salad for lunch, a light dinner or entertaining.
Ingredients
- 1 1/2 cups quinoa
- 2 cups vegetable stock (for cooking quinoa)
- 2 ears corn
- 1 cucumber, peeled and diced
- 1/2 red pepper, sliced
- 1/2 yellow pepper, sliced
- 1/2 green pepper, sliced
- 1 green onion, finely diced
- 1 cup feta, crumbled
- 2 cups fresh arugula
- Juice of one lime
Instructions
- Preheat oven to 375°F (190°C). Rub a little butter or oil over the corn and bake for about 15 minutes until slightly roasted. Remove, let cool briefly, then cut the kernels from the cob.
- Heat a medium skillet over medium heat. Add the quinoa and dry-fry for 1–2 minutes until it becomes fragrant and starts to pop slightly. Add the vegetable stock, bring to a simmer, cover, reduce heat to low and cook for about 15 minutes or until liquid is absorbed.
- In a large salad bowl, combine the sliced peppers, diced cucumber, roasted corn and diced green onion.
- Fluff the cooked quinoa with a fork and let it cool for a few minutes so it is warm rather than hot.
- Add the quinoa to the vegetables and toss to combine. Stir in the lime juice. Gently add the arugula and crumbled feta, toss again, then cover and refrigerate for about an hour to allow flavors to meld before serving.
*Note on times: appliance performance varies; times are estimates.
Nutrition Facts (per serving)
*Percent Daily Values are based on a 2,000 calorie diet.
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