Summer Quinoa Salad

“Quinoa Salad That Screams Summer!”

Hey, have you ever just looked at your fridge and thought, “What the heck am I gonna do with all this random produce?” 🙈 Because same.

So, picture this: it’s one of those sizzling summer days, and I’m sweating like crazy, trying to decide if I want to turn on the stove (spoiler alert: I don’t). That’s when I remembered I had a bunch of goodies just begging to be tossed together — enter my summer quinoa salad. 🌞

Okay, Let’s Talk Ingredients

Alright, let’s dive into this grocery adventure! You’re gonna need:

– 2 cups of quinoa (I always cook a ton and stash it in the fridge — a meal prep lifesaver!)
– 1 cup of those crunchy Persian or English cucumbers (the ones that don’t have that weird waxy skin)
– 1 cup of cherry tomatoes (like, can you ever have too many?)
– 1 cup of canned chickpeas (drained and rinsed—you know the drill)
– 3/4 cup of corn (fresh is fab, but frozen works too—no judgment here)
– 3 tablespoons of fresh basil (seriously, fresh basil is like magic)
– Kosher salt and fresh ground black pepper (because seasoning is everything, right?)
– For the vinaigrette: 1/3 cup fresh lemon juice, 2 tablespoons olive oil, 1 tablespoon Dijon mustard, 1 tablespoon honey. Yum!

So Here’s Why I Make This Constantly

Okay, let me throw a little backstory at you. The first time I made this salad was for a BBQ at my friend Jess’s place. I was so nervous, but it was super easy. I literally just threw everything in a bowl, shook up that vinaigrette like it owed me money, and boom—everyone loved it! 🍽️ It was the perfect side dish on that hot day, and I swear I got like 27 compliments.

Now, every time summer rolls around, this is my go-to. It’s fresh, it’s light, and my best friend always requests it for potlucks. Plus, it makes me feel like I’m winning at adulting. 😂

The One Trick That Changes Everything

Here’s the secret sauce (literally)! When you make your vinaigrette, don’t just dump it on the salad all willy-nilly. Shake it up in a jar first — that tiny bit of effort makes a huuuuge difference! It emulsifies and gets all creamy and delish, and trust me, you want that goodness coating every single piece of quinoa.

Don’t Mess This Up (My Top Tips)

Okay, so here’s where I’ve messed up and you don’t have to:

1. Salt – Seriously, don’t skip it. A little sprinkle goes a long way. Taste as you go!
2. Chill Time – I know, I know, it’s hard to wait, but letting it chill in the fridge for even 30 minutes makes the flavors marry better. It’s like a tiny vacation for your salad.
3. Overcooked Quinoa – Watch that pot! I’ve turned mushy quinoa into a salad before, and it’s not pretty.

How to Keep Them From Disappearing (Or, How to Store Them)

If you have leftovers (unlikely, but hey, it happens), just pop it in an airtight container. It’ll last about 3-4 days in the fridge. But good luck keeping it around that long — it’s like a salad magnet!

If You Liked This, You’ll Probably Like These Too

You’re gonna love this: if you dig this quinoa salad, you might also wanna check out my Mediterranean Chickpea Bowl for another quick fix or my Avocado Toast with a Twist for breakfast. Trust me, let’s just say I’m all about that healthy glow this summer! ✨

So, what do you think? Are you ready to give this salad a whirl? What’s your go-to summer dish? Can’t wait to hear from ya! 🍉