Quinoa Vegetable Summer Salad is loaded with tons of fresh colorful veggies, sweet and smoky roasted corn, crunchy quinoa, and a light vinaigrette dressing. This healthy salad makes the perfect side to any summer meal. Plus, it comes together in just 15 minutes!
The Secret to This Fresh Salad Is in the Dressing
A mix of balsamic, Dijon, and maple syrup gives this colorful quinoa salad a bold, sweet-savory kick that’s perfect for make-ahead lunches or picnics.
Ingredients in Quinoa Vegetable Summer Salad
- 4 cups cooked quinoa
- 1 cup sliced cherry tomatoes
- 2 cups diced broccoli
- 1 cup corn (fresh or canned)
- 1 cup diced yellow or red peppers
- Dressing:
- 1/4 cup balsamic vinger
- 1-1/2 Tbsp maple syrup
- 1 tsp dijon mustard
- 1 clove garlic crushed
- Salt and pepper to taste
- 2 Tbs olive oil
Instructions
- Spread the corn kernels evenly on a baking sheet and roast at 400 for about 5-10 minutes. The corn should start to darken and brown, but make sure it doesn’t shrink up and dry out.
- Add all dressing ingredients into a bowl and whisk together
- Pour dressing over quinoa mixture and mix well
- Add vegetables and stir into the salad
- Place in refrigerator for an hour (allows the flavors of the dressing to soak in)
Quinoa Vegetable Summer Salad
Loaded with fresh veggies and quinoa in a light vinegratte dressing
Ingredients
- 4 cups cooked quinoa
- 1 cup sliced cherry tomatoes
- 2 cups diced broccoli
- 1 cup fresh or canned corn
- 1 cup diced yellow or red peppers
- Dressing:
- ¼ cup olive oil
- ½ tsp salt
- ¼ cup lemon juice
- 1 tbsp red wine vinegar
- 2 cloves garlic
Instructions
- Put quinoa into a large bowl
- Place corn on a baking sheet, spreading out evenly
- Roast on 400 for 8-10 minutes and remove from oven
- Add all dressing ingredients into a small bowl and whisk together
- Pour dressing over quinoa mixture and stir until evenly distributed
- Add vegetables and stir together
- Place in refrigerator for 1 hour
Tried this recipe?Let us know how it was!
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