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Summer Quinoa Salad

A quick, colorful, nutritious and delicious quinoa salad!

Total Time 25 minutes


  • 4 cups cooked quinoa
  • 1 small red onion, finely cubed
  • 2 cups quartered cherry tomatoes
  • 2 cups diced cucumber
  • Handful chopped cilantro
  • 1 cup frozen corn, cooked and cooled (I use organic sweet corn from Trader Joe’s)
  • ¼ cup good quality extra virgin olive oil
  • Juice of 1 large lemon
  • (optional ½ cup pine nuts)
  • salt, to taste


  1. Set cooked quinoa aside to cool. If making quinoa from scratch, this is roughly under 2 cups of dry quinoa.

  2. Add chopped cherry tomatoes, finely diced red onion, cilantro, diced cucumbers and frozen corn to a large bowl and stir.

  3. Lightly fluff Quinoa with a fork, add to bowl and gently stir.

  4. Add in lemon juice and a good quality EVOO.

  5. Add in pine nuts, if using.

  6. Salt to taste.

  7. Enjoy immediately or refrigerate in an airtight container overnight. Enjoy!