Summer Quinoa Salad Bowl

Bright and nourishing, this summer quinoa salad comes together quickly for a lunch or side you will turn to again and again during the warm months. Fluffy quinoa sets the stage for creamy avocado, juicy tomatoes, sweet pops of corn and the fresh zing of citrus dressing. It is a perfect make-ahead, picnic or meal prep staple that still feels special on busy days.

The first time I brought this salad to a backyard potluck, the bowl was empty long before anything else. I have made it every summer since and friends ask for the recipe often.

Ingredients

• Quinoa It gives a hearty base with plant protein and a subtle nutty flavor. For best taste and fluff, rinse thoroughly before cooking to remove any bitterness
• Avocado Creamy texture and healthy fats for richness. Choose a just ripe avocado that yields slightly to gentle pressure
• Cherry tomatoes A burst of color and juiciness. Use the sweetest, freshest tomatoes you can find for best result
• Corn Bright sweetness either fresh off the cob cooked frozen or high quality canned
• Red onion Adds a little zesty bite and crunch. Opt for smaller red onions that feel firm and heavy for their size
• Fresh cilantro or parsley Herbal freshness and color. For robust flavor use cilantro but parsley is a mild substitute
• Extra-virgin olive oil The backbone of the vinaigrette. Look for cold pressed and golden hued for best flavor
• Fresh lime juice Brings brightness and tang. Fresh limes taste best but bottled juice works in a pinch
• Fresh orange juice Adds gentle sweetness to the dressing and balances the lime
• Honey or maple syrup Softens acidity of citrus and rounds out the taste. Use pure honey or syrup free from additives
• Garlic Finely minced for depth. Fresh garlic offers more punch than pre chopped jarred versions
• Ground cumin Brings warmth and earthy flavor to the vinaigrette
• Salt and black pepper Elevates all flavors. Use flaky or kosher salt and freshly cracked pepper if possible

Step-by-Step Instructions

Rinse and Cook Quinoa

Rinse the quinoa under cool running water using a fine mesh strainer. Combine rinsed quinoa and water in a medium saucepan. Bring to a boil over medium high heat then reduce to low cover and simmer for about fifteen minutes. The grains will turn translucent and water will be absorbed. Remove from heat fluff gently with a fork and let it cool to room temperature uncovered so steam escapes

Make the Citrus Vinaigrette

In a small bowl or jar whisk together olive oil freshly squeezed lime juice orange juice honey or maple syrup finely minced garlic cumin salt and pepper until the mixture looks creamy and combined. Taste and tweak the acidity or sweetness if necessary

Chop and Prep Vegetables

Dice avocado just before assembly to avoid browning. Halve cherry tomatoes chop the red onion and finely chop cilantro or parsley. If using fresh corn cook and cut kernels from cob or otherwise drain canned or thaw frozen corn

Combine Ingredients

In a large salad bowl add cooled quinoa all chopped vegetables avocado tomatoes corn onion and cilantro or parsley. Toss gently with a large spoon or spatula so no ingredient gets mashed the goal is to keep avocado chunks whole

Dress and Season

Pour the citrus vinaigrette evenly over the salad. Carefully fold together until everything is coated making sure the dressing reaches all ingredients. Taste adjust seasoning with another pinch of salt or a squeeze more lime if needed

Serve or Chill

Enjoy the salad immediately for a fresh bite or cover and refrigerate for about thirty minutes if you want extra flavor development. Serve with an extra lime wedge or top with more herbs as desired

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The sweet corn always reminds me of childhood summers when we cooked corn over a campfire. Now I cherish stirring it into this salad for my family and seeing their faces light up when they taste the first bite

Storage Tips

This salad is best eaten the day it is made especially due to the avocado. If you want to prepare ahead chop the vegetables and cook the quinoa in advance then assemble with avocado and dressing just before serving. Leftovers can be stored covered in the fridge for up to one day. If oxidation is a concern drizzle avocado pieces with lime juice before mixing in

Ingredient Substitutions

You can swap cilantro with parsley for a milder flavor or add chopped green onion in place of red onion. If you like a more robust protein boost stir in drained black beans or top with crumbled feta for a tangy edge. Lemon can replace lime in the vinaigrette if that is what you have on hand

Serving Suggestions

Serve as a bright lunch bowl topped with arugula or baby spinach for extra greens. It pairs beautifully alongside grilled fish or chicken at a cookout. For a potluck or picnic serve in a mason jar for an easy transportable option

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Cultural Historical Context

Quinoa is an ancient grain prized in Andean cooking for centuries known for its nourishing qualities and adaptability. While this recipe feels modern it draws inspiration from grain salads made across South America combining local produce with heritage grains for a dish that celebrates summer’s bounty

Recipe FAQs

→ How do I cook quinoa for this salad?

Rinse quinoa, simmer with water for 15 minutes until tender, then fluff and cool before mixing with other ingredients.

→ Can I make this salad ahead of time?

Yes, assemble ingredients and combine just before serving. Add avocado last to prevent browning and chill for best flavor.

→ What can I substitute for cilantro?

Use fresh parsley if you prefer a milder herb or if cilantro is unavailable. Both add brightness and freshness.

→ How do I store leftovers?

Store in an airtight container in the fridge for up to one day, as avocado is best fresh and may discolor.

→ Is this salad suitable for special diets?

It is vegetarian and gluten-free as written. For a vegan option, use maple syrup and omit cheese if adding extra toppings.

→ Can I add extra protein?

For more protein, mix in black beans, grilled chicken, or top with feta cheese if desired.