The perfect Summer Quinoa Salad made with sautéed vegetables, black beans, sweet corn and fresh basil, all tossed in a bright lemon-balsamic dressing.
I developed this Summer Quinoa Salad years ago on a beach trip, when a pile of leftover vegetables begged to be used. The result was a colorful, satisfying salad that works equally well as a cooling side for grilled foods or as a light main course. The combination of fluffy quinoa, lightly sautéed vegetables, black beans and sweet corn creates a terrific texture contrast, while lemon, balsamic and fresh basil lift the flavors and keep the salad bright. Serve it warm right after mixing or chilled—both are excellent.
Here’s what you’ll need
- Quinoa – 1 cup uncooked. Rinse and cook in vegetable broth (or chicken broth) for extra flavor; any variety of quinoa works and couscous can be substituted if desired.
- Vegetables – I used 7–8 mini sweet peppers (seeded and chopped), 1 red onion (chopped), 1 cup broccoli florets (trimmed) and 1 cup corn (fresh or frozen). Feel free to swap in bell peppers, summer squash or asparagus according to season and preference.
- Black beans – 1 (15 oz) can, rinsed. They add protein and fiber for a more filling dish.
- Fresh basil – a generous handful, chopped. Basil gives the salad its fresh, summery finish; parsley or cilantro can be used as alternatives.
- Lemons – juice of 2 lemons for brightness.
- Balsamic vinegar – 1 tablespoon for depth and balance.
- Olive oil – 1 tablespoon to round out the dressing.
- Honey – 1 tablespoon (or maple syrup for a vegan option) to add a touch of sweetness.
- Seasonings – 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper and a pinch of red pepper flakes for a subtle kick.
How to Make Summer Quinoa Salad
This recipe is straightforward and makes a generous batch—ideal for meal prep, potlucks or weeknight leftovers. The steps are simple: cook the quinoa, sauté the vegetables, whisk the dressing and toss everything together.
- Cook the quinoa. Rinse 1 cup uncooked quinoa and soak briefly (about 10 minutes) if desired. Bring 1 1/2 cups vegetable broth to a boil in a small saucepan, drain the quinoa, add it to the boiling broth, cover and reduce to a simmer for about 15 minutes. Turn off the heat, keep covered for 5 minutes, then fluff with a fork. Allow the quinoa to cool before combining with the rest of the salad; you can also prepare it a day ahead.
- Sauté the vegetables. In a large skillet, heat a small amount of olive oil and sauté the chopped red onion, mini sweet peppers and broccoli until the onion is translucent and the peppers are softened, about 5 minutes. Add the cooked vegetables to the cooled quinoa, then stir in the corn and rinsed black beans.
- Prepare the dressing. In a separate bowl, whisk together the juice of 2 lemons, 1 tablespoon balsamic vinegar, 1 tablespoon olive oil, 1 tablespoon honey (or maple syrup), 1/2 teaspoon black pepper, 1/2 teaspoon kosher salt and a pinch of red pepper flakes. Taste and adjust salt or acidity as needed.
- Toss and finish. Pour the dressing over the quinoa mixture and toss thoroughly so every bite is coated. Fold in the chopped fresh basil just before serving. Serve warm immediately or cover and chill for at least 30 minutes (or up to a few hours) to let the flavors meld.
Prep, storage and serving suggestions
This salad keeps well and is a great make-ahead option. Store it in a sealed airtight container in the refrigerator for 4 to 5 days. If chilling, allow at least 30 minutes before serving so the dressing can distribute and the flavors can develop. Serve alongside grilled chicken, fish or tofu, or enjoy it as a satisfying vegetarian main. Add crumbled feta, avocado slices or a handful of toasted nuts for additional richness and texture.
Recipe details
Prep Time: 10 mins | Cook Time: 5 mins | Total Time: 15 mins | Servings: 8
Ingredients (summary)
- 1 cup uncooked quinoa
- 1 1/2 cups vegetable broth (or chicken broth)
- 1 red onion, chopped
- 7–8 mini sweet peppers, seeded and chopped
- 1 cup broccoli florets, trimmed
- 1 cup corn (fresh or frozen)
- 1 (15 oz) can black beans, rinsed
- Handful fresh basil, chopped
- Juice of 2 lemons
- 1 Tbsp balsamic vinegar
- 1 Tbsp olive oil
- 1 Tbsp honey (or maple syrup)
- 1/2 tsp black pepper, 1/2 tsp kosher salt, pinch red pepper flakes
Notes
*Quinoa salad will keep in the refrigerator for 4 to 5 days when stored in an airtight container. For best texture, add delicate fresh herbs like basil right before serving. If you prefer a spicier finish, increase the red pepper flakes or add a drizzle of your favorite hot sauce.
Nutrition (per serving)
Serving: 1/8 of the recipe • Calories: ~202 kcal • Carbohydrates: ~34.4 g • Protein: ~7.9 g • Fat: ~2.4 g • Fiber: ~6.5 g • Sugar: ~5.6 g • Sodium: ~307.5 mg
More quinoa recipe ideas
- Roasted Sweet Potato, Quinoa & Kale Salad
- Coconut Lime Cilantro Quinoa
- Cheesy Broccoli Quinoa Bites
- Sweet Potato & Black Bean Quinoa Bake
- Cheesy Caprese Chicken & Quinoa Casserole
Enjoy this Summer Quinoa Salad—it’s flavorful, versatile and perfect for summer gatherings. If you make it, share how you served it or which variations you tried!
