Summer Quinoa Salad Corn

This Summer Quinoa Salad brings together the best of the season with fluffy quinoa, creamy avocado, juicy tomatoes, and sweet corn all tossed in a lively citrus vinaigrette. It is the answer to those sunny days when you want a meal that feels fresh, filling, and light. This vibrant bowl works equally well as a quick lunch, picnic staple, or colorful side for grill nights.

I first made this salad for a last minute barbecue with friends and everyone wanted the recipe right away. Now it is my go to for easy entertaining that never fails to impress.

Ingredients

• Quinoa: provide a fluffy nutty base. Look for pre rinsed varieties to save time and avoid bitterness
• Avocado: brings creamy texture and heartiness. Choose ones that yield gently to pressure but are not mushy
• Cherry tomatoes: add a burst of juicy sweetness. Pick ripe and brightly colored for the best flavor
• Corn: offers natural sweetness and crunch. Fresh is fantastic but thawed frozen kernels work especially well too
• Red onion: delivers sharpness and bite. Opt for finely diced and soak briefly in water if you want it milder
• Cilantro or parsley: gives herbal brightness. Fresh leaves add a big lift but either works
• Citrus vinaigrette: combines extra virgin olive oil for silkiness lime juice and orange juice for tang honey or maple syrup to balance acidity garlic and cumin for depth and layers of flavor

Step-by-Step Instructions

Rinse and Cook Quinoa:

Combine one cup quinoa and two cups water in a medium saucepan. Bring to a gentle boil then lower heat to the smallest simmer. Cover and cook for fifteen minutes until the water is absorbed and the quinoa is tender. Remove from heat and let it sit five minutes covered then fluff gently with a fork. Let it cool to room temperature as this keeps the salad light and prevents wilting the veggies

Make the Citrus Vinaigrette:

In a small bowl or jar whisk together olive oil freshly squeezed lime and orange juice honey or maple syrup minced garlic ground cumin a pinch of salt and freshly ground black pepper. Make sure the dressing is fully emulsified and taste for seasoning. Adjust the acid or sweetness to your liking

Prepare the Veggies:

Dice the avocado just before assembly so it stays bright. Halve the cherry tomatoes. Finely chop the red onion and herbs. Have the corn kernels ready to go

Assemble the Salad:

Add cooled quinoa to a large bowl. Top with avocado cherry tomatoes corn red onion and chopped herbs. Pour over the citrus vinaigrette

Toss and Serve:

Gently toss the salad so everything is coated with the dressing but the avocado stays in lovely chunks. Taste and add more salt pepper or lime juice if needed. Serve right away or chill for thirty minutes for flavors to blend

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You Must Know

• Packed with plant protein making it filling and energizing
• Nutrient dense with healthy fats fiber and antioxidants
• Super adaptable for picnics meal prep or gatherings

Every time I chop the fresh herbs for this salad I am reminded of my grandma’s garden and the smell of cilantro after a sun shower. The hint of orange juice in the dressing is my favorite finishing touch it makes everything sing.

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Storage tips

This salad is best enjoyed the day it is made especially because avocado tends to brown over time. If you want to make it ahead prepare the quinoa and veggies separately then assemble and add avocado and dressing right before serving. Leftovers can be stored in an airtight container for up to one day but expect the avocado to soften and change color.

Ingredient substitutions

You can swap out the corn for diced cucumber or roasted bell peppers for variety. For the herbs go with what you love—fresh basil or mint can add a fun twist. If you prefer a vegan version use maple syrup instead of honey in the vinaigrette. Feta cheese is delicious if you want a little tangy richness but leave it out if you need the dish dairy free.

Serving suggestions

Serve this quinoa salad on its own for lunch or as a vibrant side dish next to grilled vegetables fish or skewers. It is great for potlucks and travels well. Sometimes I pile it over baby spinach or arugula to get more greens into the meal.

Cultural and historical context

Quinoa has long been treasured in South American cooking for its nutrition and adaptability. This salad takes inspiration from both Latin American flavors with the corn lime and cilantro and the endless creativity of summer produce. It celebrates global influences while feeling accessible and welcoming to everyone at the table.

Recipe FAQs

→ How do I keep avocado from browning?

Toss avocado in lime juice and add just before serving to maintain its color and freshness.

→ Can I make this ahead of time?

Prepare the quinoa and dressing in advance, but add avocado just before serving for best texture.

→ What are tasty protein add-ins?

Black beans or grilled chicken can be stirred in for a heartier dish.

→ How can I substitute cilantro?

Parsley is a great alternative for those who prefer a milder herb.

→ Is this salad suitable for gluten-free diets?

Yes, quinoa is naturally gluten-free and all listed ingredients are safe for gluten-free diets.

→ Any tips for extra flavor?

Let the salad chill for 30 minutes to deepen the flavors and serve with crumbled feta for a tangy accent.