Refreshing Summer Quinoa Salad with Lemon, Cucumber and Feta

The perfect Summer Quinoa Salad: a bright, satisfying mix of fluffy quinoa, sautéed vegetables, black beans, corn and fresh basil, all tossed in a lemon-balsamic dressing.

I developed this Summer Quinoa Salad years ago while using up leftover vegetables on a beach trip, and it’s become one of my go-to warm-weather dishes. It works equally well as a chilled side for summer barbecues or as a light main course. The mix of sautéed peppers, onion and broccoli with sweet corn and black beans gives texture and color, while fresh lemon and basil brighten every bite. You can serve it warm straight from the pan or let it chill so the flavors meld together—either way, it’s delicious.

Here’s what you’ll need

• Quinoa – 1 cup uncooked quinoa, rinsed and cooked in 1 1/2 cups vegetable or chicken broth for additional flavor. Any quinoa variety works; couscous can be used as an alternative.
• Vegetables – 7–8 mini sweet peppers (seeded and chopped), 1 red onion (chopped), and 1 cup broccoli florets (trimmed). For the salad I also use 1 cup corn (fresh or frozen); feel free to swap or add squash, asparagus or bell peppers.
• Black beans – 1 (15 oz) can, rinsed and drained. They add protein and fiber to make the salad more filling.
• Fresh basil – a generous handful, chopped. Basil is essential for the fresh finish; cilantro or parsley are possible alternatives.
• For the lemon-balsamic dressing – juice of 2 lemons, 1 tablespoon balsamic vinegar (use a good-quality balsamic for best flavor), 1 tablespoon olive oil, 1 tablespoon honey (or maple syrup for a vegan option), 1/2 teaspoon black pepper, 1/2 teaspoon kosher salt and a pinch of red pepper flakes for heat.
• Seasonings – kosher salt, freshly ground black pepper, and a pinch of red pepper flakes to taste.

How to make Summer Quinoa Salad

This Summer Quinoa Salad comes together quickly and makes a large batch — ideal for meal prep, potlucks or serving alongside grilled proteins. The steps below produce a flavorful salad with well-balanced acidity and sweetness from the lemon-balsamic dressing.

1. Cook the quinoa. Rinse the quinoa and soak briefly in warm water if desired. Bring 1 1/2 cups vegetable or chicken broth to a boil in a small saucepan. Drain the quinoa, add to the boiling broth, cover, reduce heat to a simmer and cook for about 15 minutes. Remove from heat, keep covered for 5 minutes, then fluff with a fork. Allow to cool before assembling (or refrigerate overnight).
2. Sauté the vegetables. In a large skillet, heat a tablespoon of olive oil over medium heat. Add the chopped red onion, mini sweet peppers and broccoli florets. Sauté until the onions are translucent and the peppers and broccoli are tender, about 4–6 minutes. Remove from heat and let cool slightly.
3. Prepare the dressing. In a 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 seasoning as needed.
4. Assemble the salad. In a large mixing bowl combine the cooled quinoa, sautéed vegetables, corn and rinsed black beans. Pour the lemon-balsamic dressing over the salad and toss until everything is evenly coated. Gently fold in the chopped fresh basil just before serving.
5. Serve warm or chilled. The salad is delicious warmed immediately, or cover and chill for at least 30 minutes (longer if possible) to let the flavors meld. Both options are excellent depending on your preference.

Prepping and storage

Store the salad in an airtight container in the refrigerator. It keeps well for 4 to 5 days, making it a convenient meal-prep choice. If you plan to keep it longer, store the dressing separately and toss just before serving to preserve texture.

Variations and tips

• For a vegan version, swap honey for maple syrup and use vegetable broth for the quinoa.
• Add roasted sweet potatoes or cubed avocado for extra richness and body.
• Use different herbs—cilantro gives the salad a brighter, citrusy profile, while parsley keeps it light and fresh.
• Toast the quinoa lightly after cooking for a nuttier flavor profile.

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

If you try this Summer Quinoa Salad, leave a rating or comment and share a photo of your version on social media with your favorite hashtag—it’s always wonderful to see how people customize the recipe!