Skill Level
Summer Quinoa Salad
Salad
Red Quinoa cooked according to the package | 2 Cups cooked | |
Chick Peas | 1 Can drained | |
Fresh Peaches or Nectarines, diced | 3 | |
Avocado, diced | 2 | |
English Cucumber, diced | 1 | |
Sweet Corn | 2 Cobs | |
Honey Roasted Sunflower Seeds | 1/2 Cup | |
Baby Spinach | 2 Cups | |
Red Onion, finely diced | 1/2 | |
Fresh Parsley | 1/4 Cup | |
Fresh Basil | 1/4 Cup |
Dressing
Olive Oil | 1/4 Cup | |
Lemon juiced & zested | 1 | |
Dijon Mustard | 2 Tablespoons | |
Honey or Agave | 2 Tablespoons | |
Salt & Pepper |



If you don’t like Quinoa use Couscous or if you cant find red Quinoa use white.
- Make the Dressing by whisking all the Dressing ingredients together and setting aside.
- Cook the Corn with the husks still on, by cutting the bottom off each one and microwave both together for 5 minutes.
- When cool enough to handle cut the Corn from the cobs.
- Add the cooked and cooled Quinoa to a large bowl along with the Diced Peaches, Finely Diced Red Onion, Drained Chick Peas, Cooled Corn & Diced Cucumber.
- Bunch the Spinach together and slice into ribbons or smaller pieces.
- Add the Avocado, Sunflower Seeds and the Dressing.
- Chop the Basil & Parsley finely and stir through and serve.
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