Heading into July with this beautifully presented Summer Quinoa Salad. Packed with quinoa, fresh vegetables and finished with salty feta — a perfect summer salad.

Feta has become my go-to cheese lately — I seem to add it to almost everything savory. A few days ago I shared a Mediterranean Pasta Salad that also features feta, but beyond the cheese the two salads are quite different and each is delicious in its own way.

If you enjoy salads, explore the Salads and Sides section on the blog for inspiration — there are over 80 recipes to browse. I also compiled a roundup of 15 Fresh Summer Salads featuring a variety of bright, seasonal ideas.

Keep reading to see how to bring this fresh, flavorful salad to your table this week.

Salad Notes

• This salad comes together in about 30 minutes, including cooking the quinoa and roasting the corn — quick for a composed dish made with cooked ingredients.
• Fresh corn adds the best flavor, especially when roasted, but canned corn will work in a pinch.
• I cook the quinoa in vegetable stock for extra flavor. If you use water instead, be sure to season the salad well because the recipe below does not add additional salt.
• Allow the quinoa to cool before adding the feta; warm quinoa can cause the cheese to soften and lose its crumbly texture.

Happy salad making — and if you’re in Canada, happy Canada Day!

Summer Quinoa Salad

Heading into July with this beautifully presented Summer Quinoa Salad. Packed full of goodness with quinoa, fresh vegetables and topped off with salty feta.

Prep Time
10 mins

Cook Time
15 mins

Total Time
25 mins

Course: Lunch, Salad, Side Dish

Cuisine: Mediterranean

Keyword: feta cheese, vegetarian

Servings: 6 servings

Calories: 241kcal

Author: Julia Pinney

Ingredients

• 1 1/2 Cups quinoa
• 2 Cups vegetable stock
• 2 ears corn
• 1 cucumber peeled and diced
• 1/2 red pepper sliced
• 1/2 yellow pepper sliced
• 1/2 green pepper sliced
• 1 green onion finely diced
• 1 Cup feta crumbled
• 2 Cups fresh arugula
• Juice of one lime

Instructions

1. Preheat oven to 375°F. Rub the corn with butter and roast for about 15 minutes. Remove from the oven and cut the corn from the cob.
2. Heat a medium skillet over medium heat and add the quinoa. Dry-fry for 1–2 minutes until aromatic and slightly popping. Add the vegetable stock, cover, reduce heat to low and cook for about 15 minutes.
3. In a large salad bowl, combine the sliced peppers, diced cucumber, roasted corn and green onion.
4. Fluff the cooked quinoa with a fork and let it cool for a few minutes.
5. Add the cooled quinoa to the vegetables and toss. Stir in the lime juice, then add the arugula and crumbled feta. Toss gently, cover and refrigerate for about an hour before serving.

*Note: appliance performance varies; prep and cook times are estimates.

Nutrition Facts

Summer Quinoa Salad

Amount Per Serving (1 serving)

Calories 241Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 4g25%

Cholesterol 22mg7%

Sodium 597mg26%

Potassium 382mg11%

Carbohydrates 32g11%

Fiber 4g17%

Sugar 3g3%

Protein 10g20%

Vitamin A 695IU14%

Vitamin C 41mg50%

Calcium 150mg15%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Thanks For Stopping By & Hope To See You Soon!