I made a Summer Quinoa Bowl that gets everyone at the table fighting over seconds because the fruity quinoa, crunchy veg, and bright lemon dressing are impossibly refreshing and filling.

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I’m obsessed with this Summer Quinoa Bowl because it’s bright, loud, and actually satisfying. I love how cherry tomatoes pop with each bite and how the lemon juice wakes everything up.

It’s one of those Simple Quinoa Salad Recipes I keep making when I need a real, filling lunch. Not boring.

Not trying too hard. And it’s great for feeding a crowd or just for that week when you want healthy food that doesn’t taste like punishment.

Fruity Quinoa Salad vibes when fruit joins the veggies, and I never get tired of it. Seriously, bring it to every picnic please.

Ingredients

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Quinoa: nutty bite and protein, keeps you full.
Water: cooks quinoa fluffy, nothing fancy.
Kosher salt: brings out that grainy flavor.
Olive oil: smooth mouthfeel and healthy fats.
Fresh lemon juice: bright acidity that wakes it up.
Lemon zest: tiny zing, more citrus punch.
Honey or maple: gentle sweetness, balances the lemon.
Dijon mustard: tangy binder, it helps the dressing stick.
Garlic: savory kick, keeps things from tasting flat.
Salt and pepper: basic seasoning, use to taste.
Cherry tomatoes: juicy pops and summer sweetness.
English cucumber: cool crunch, super refreshing.
Red bell pepper: sweet crunch, great color.
Red onion: sharp bite, a little bitey and fun.
Parsley: herb freshness, brightens every forkful.
Mint: cool lift, surprisingly fresh with lemon.
Avocado: creamy richness, add it last.
Feta cheese: salty creaminess, optional but delicious.
Toasted almonds or pistachios: crunchy texture and nutty flavor.

Ingredient Quantities

1 cup quinoa, rinsed well

2 cups water

1/4 teaspoon kosher salt for cooking quinoa

3 tablespoons extra virgin olive oil

3 tablespoons fresh lemon juice

1 teaspoon lemon zest (optional but nice)

1 tablespoon honey or maple syrup

1 teaspoon Dijon mustard

1 small garlic clove, minced

Salt and freshly ground black pepper to taste

1 pint cherry tomatoes, halved (about 1 cup)

1 large English cucumber, seeded and diced (about 1 1/2 cups)

1 red bell pepper, seeded and diced

1/2 small red onion, thinly sliced (about 1/2 cup)

1/2 cup fresh parsley, chopped

1/4 cup fresh mint, chopped

1 ripe avocado, diced (optional, add just before serving)

1/2 cup crumbled feta cheese (optional)

1/3 cup toasted sliced almonds or chopped pistachios

How to Make this

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1. Rinse 1 cup quinoa in a fine mesh strainer until water runs clear, then combine with 2 cups water and 1/4 teaspoon kosher salt in a small pot; bring to a boil, reduce to a simmer, cover and cook 15 minutes or until water is absorbed, then remove from heat and let sit covered 5 minutes before fluffing with a fork.

2. While quinoa cooks, toast 1/3 cup sliced almonds or chopped pistachios in a dry skillet over medium heat, shaking the pan often, until fragrant and lightly browned; set aside to cool.

3. Make the lemon dressing: whisk together 3 tablespoons extra virgin olive oil, 3 tablespoons fresh lemon juice, 1 teaspoon lemon zest if using, 1 tablespoon honey or maple syrup, 1 teaspoon Dijon mustard, 1 small minced garlic clove, and salt and freshly ground black pepper to taste; taste and adjust for more acid, sweetness or salt as you like.

4. Let the cooked quinoa cool until just warm or room temperature so it soaks up the dressing without wilting the veggies.

5. In a large bowl combine 1 pint halved cherry tomatoes, 1 large seeded and diced English cucumber, 1 diced red bell pepper, 1/2 cup thinly sliced red onion, 1/2 cup chopped fresh parsley and 1/4 cup chopped fresh mint.

6. Add the cooled quinoa to the bowl with the veggies, pour the lemon dressing over everything, and toss gently but thoroughly so the quinoa and veggies are evenly coated.

7. Season with more salt and pepper if needed, then refrigerate the salad at least 15 to 30 minutes for flavors to marry; it actually tastes better if you let it sit up to a few hours.

8. Just before serving, fold in 1 diced ripe avocado if using so it doesn’t brown, and sprinkle 1/2 cup crumbled feta cheese if you want the salty tang.

9. Top with the toasted nuts for crunch, give one last gentle toss, and serve chilled or at room temperature.

10. Leftovers keep well in an airtight container for 2 to 3 days, but add avocado and nuts only when serving to keep texture fresh.

Equipment Needed

1. Fine mesh strainer (for rinsing quinoa)
2. Small pot with lid (to cook the quinoa)
3. Dry skillet (to toast the nuts)
4. Large mixing bowl plus a small bowl (big bowl for salad, small one for dressing)
5. Whisk and measuring spoons (for the dressing)
6. Liquid measuring cup and dry measuring cups (1 cup, 1/3 cup, etc.)
7. Chef knife and cutting board (for tomatoes, cucumber, pepper, herbs, avocado)
8. Wooden spoon or silicone spatula and a fork (to toss and to fluff the quinoa)

FAQ

How do I make the quinoa fluffy and not bitter?
A: Rinse the quinoa very well in a fine mesh sieve under cold water for about 30 seconds to a minute to wash off the natural bitter coating. Use a 1 to 2 ratio of quinoa to water, bring to a boil, lower the heat, cover and simmer 15 minutes, then let it sit covered for 10 minutes off the heat before fluffing with a fork. Don’t skip the rest time, it makes it way fluffier.

Can I make this ahead for a picnic or potluck?
A: Yes, make the quinoa and chop the veggies up to 1 day ahead and store separately in the fridge. Mix the dressing and toss everything together up to 2 hours before serving so the veggies stay crisp. If you add avocado or feta, add them right before you serve so they stay fresh.

What are good substitutions if I don’t have some ingredients?
A: No parsley or mint Use basil or cilantro. No honey or maple syrup Use a little extra lemon or a pinch of sugar. No Dijon mustard Use plain mustard or skip it and add a tiny bit more olive oil. Swap nuts for sunflower seeds if someone has a nut allergy.

How long will leftovers keep and how should I store them?
A: Store in an airtight container in the fridge for 3 to 4 days. The salad will soak up dressing and get softer over time, so I prefer eating it within 2 days. If you added avocado, eat that portion the same day.

Can I make this vegan or dairy free?
A: Totally. Just skip the feta or use a vegan feta alternative. The dressing already uses olive oil and lemon so it’s naturally vegan if you use maple syrup instead of honey.

Any quick tips to boost flavor or texture?
A: Toast the nuts in a dry pan for a few minutes until fragrant, it makes a big difference. Add a little lemon zest to the dressing for brightness. If the salad tastes flat after chilling, stir in a splash more lemon or a pinch more salt right before serving.

Summer Quinoa Salad Recipe Substitutions and Variations

Quinoa: swap with cooked farro, bulgur or couscous for a chewier texture, or use white rice if thats what you got.
Extra virgin olive oil: use avocado oil or light olive oil for a milder flavor, or try walnut oil for a nuttier note.
Fresh lemon juice: use fresh lime juice or 2 tablespoons white wine vinegar plus a splash of water if you want milder acidity.
Feta cheese: replace with crumbled goat cheese, cotija, or skip cheese and add extra toasted nuts for richness.

Pro Tips

1. Toast the nuts till they’re golden and smell nutty, not just warm. Don’t walk away — they go from perfect to burned in seconds. Once toasted, spread them on a plate to cool so they stay crunchy.

2. Cool the quinoa completely before tossing with the veg, or it will steam and make everything soggy. If you’re in a hurry, spread it on a rimmed baking sheet to speed cooling. Toss the dressing in little by little, taste as you go.

3. Brighten the whole salad by zesting the lemon into the dressing, not just juice. The zest adds extra lemon oil and gives a fresher pop. Also, if your tomatoes aren’t very sweet, stir a tiny pinch of sugar or a drop more honey into the dressing.

4. Add avocado and nuts only right before serving for best texture. If you must prep avocado early, toss the cubes in a splash of lemon juice and store separately. Leftovers keep fine for a couple days but feta can get a bit soggy, so add it when you serve if you want it crisper.

Summer Quinoa Salad Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I made a Summer Quinoa Bowl that gets everyone at the table fighting over seconds because the fruity quinoa, crunchy veg, and bright lemon dressing are impossibly refreshing and filling.

Servings

servings

Calories

444

kcal

Equipment: 1. Fine mesh strainer (for rinsing quinoa)
2. Small pot with lid (to cook the quinoa)
3. Dry skillet (to toast the nuts)
4. Large mixing bowl plus a small bowl (big bowl for salad, small one for dressing)
5. Whisk and measuring spoons (for the dressing)
6. Liquid measuring cup and dry measuring cups (1 cup, 1/3 cup, etc.)
7. Chef knife and cutting board (for tomatoes, cucumber, pepper, herbs, avocado)
8. Wooden spoon or silicone spatula and a fork (to toss and to fluff the quinoa)

Ingredients

1 cup quinoa, rinsed well
2 cups water
1/4 teaspoon kosher salt for cooking quinoa
3 tablespoons extra virgin olive oil
3 tablespoons fresh lemon juice
1 teaspoon lemon zest (optional but nice)
1 tablespoon honey or maple syrup
1 teaspoon Dijon mustard
1 small garlic clove, minced
Salt and freshly ground black pepper to taste
1 pint cherry tomatoes, halved (about 1 cup)
1 large English cucumber, seeded and diced (about 1 1/2 cups)
1 red bell pepper, seeded and diced
1/2 small red onion, thinly sliced (about 1/2 cup)
1/2 cup fresh parsley, chopped
1/4 cup fresh mint, chopped
1 ripe avocado, diced (optional, add just before serving)
1/2 cup crumbled feta cheese (optional)
1/3 cup toasted sliced almonds or chopped pistachios

Directions

Rinse 1 cup quinoa in a fine mesh strainer until water runs clear, then combine with 2 cups water and 1/4 teaspoon kosher salt in a small pot; bring to a boil, reduce to a simmer, cover and cook 15 minutes or until water is absorbed, then remove from heat and let sit covered 5 minutes before fluffing with a fork.
While quinoa cooks, toast 1/3 cup sliced almonds or chopped pistachios in a dry skillet over medium heat, shaking the pan often, until fragrant and lightly browned; set aside to cool.
Make the lemon dressing: whisk together 3 tablespoons extra virgin olive oil, 3 tablespoons fresh lemon juice, 1 teaspoon lemon zest if using, 1 tablespoon honey or maple syrup, 1 teaspoon Dijon mustard, 1 small minced garlic clove, and salt and freshly ground black pepper to taste; taste and adjust for more acid, sweetness or salt as you like.
Let the cooked quinoa cool until just warm or room temperature so it soaks up the dressing without wilting the veggies.
In a large bowl combine 1 pint halved cherry tomatoes, 1 large seeded and diced English cucumber, 1 diced red bell pepper, 1/2 cup thinly sliced red onion, 1/2 cup chopped fresh parsley and 1/4 cup chopped fresh mint.
Add the cooled quinoa to the bowl with the veggies, pour the lemon dressing over everything, and toss gently but thoroughly so the quinoa and veggies are evenly coated.
Season with more salt and pepper if needed, then refrigerate the salad at least 15 to 30 minutes for flavors to marry; it actually tastes better if you let it sit up to a few hours.
Just before serving, fold in 1 diced ripe avocado if using so it doesn't brown, and sprinkle 1/2 cup crumbled feta cheese if you want the salty tang.
Top with the toasted nuts for crunch, give one last gentle toss, and serve chilled or at room temperature.
Leftovers keep well in an airtight container for 2 to 3 days, but add avocado and nuts only when serving to keep texture fresh.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.