Heading into July with this beautifully presented Summer Quinoa Salad. Packed with wholesome ingredients—quinoa, crisp vegetables, and salty feta—this is a bright, satisfying summer salad.
Lately I can’t get enough feta—it’s showing up in almost everything I make. Recently I shared a Mediterranean pasta salad also finished with feta, but this quinoa salad takes a different direction. Both are delicious; this one highlights light, fresh summer flavours and a lovely contrast of textures.
If you enjoy salads, there’s plenty of inspiration across the blog, including a full section for Salads and Sides with over 80 recipes and a curated collection of 15 Fresh Summer Salads. Lots of simple, seasonal ideas to try.
Keep reading to learn how to bring this fresh, colourful salad to your table this week.
Salad Notes
- This salad comes together in about 30 minutes, including cooking the quinoa and roasting the corn—quick for a composed salad made from scratch.
- Fresh roasted corn adds a lot of flavour. Canned corn will work in a pinch, but roasting brings out a sweeter, slightly smoky note that complements the quinoa and feta.
- I cook the quinoa in vegetable stock for extra flavour. If you use water instead, be sure to taste and adjust seasoning since no additional salt is added later in the recipe.
- Allow the quinoa to cool before adding the feta. Warm quinoa can soften the cheese too much—letting it cool preserves the feta’s crumbly texture.
Happy salad making—and if you’re in Canada, happy Canada Day!
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Summer Quinoa Salad
Ingredients
- 1 1/2 Cups quinoa
- 2 Cups vegetable stock
- 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
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Preheat the oven to 375°F. Rub the corn with a little butter and roast for about 15 minutes. Remove, let cool slightly, then cut the kernels off the cob.
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Heat a medium skillet over medium heat and add the quinoa. Toast it dry for 1–2 minutes until fragrant and slightly popping. Add the vegetable stock, cover, reduce to low, and simmer for about 15 minutes until the liquid is absorbed.
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In a large bowl combine the sliced peppers, diced cucumber, corn kernels, and green onion.
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Fluff the cooked quinoa with a fork and allow it to cool for a few minutes so it won’t soften the feta.
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Add the quinoa to the vegetables and toss. Stir in the lime juice, then fold in the arugula and crumbled feta. Cover and chill for about an hour before serving to let the flavours meld.
*A note on times provided: appliances vary; prep and cook times are estimates.
Calories from Fat 72
Thanks For Stopping By & Hope To See You Soon!
