Lemon Fresh Summer Quinoa Salad

Summer Quinoa Salad with Peaches, Tomatoes, Corn, Avocado, Red Onion, Feta Cheese, and Fresh Basil


  • 1 cup quinoa
  • Lemon juice
  • 2 cups water
  • 2 peaches, diced
  • 1 cup cherry tomatoes, halved
  • 1 cup fresh sweet corn kernels
  • 1 ripe avocado, diced
  • 1/2 red onion, thinly sliced
  • 1/2 cup crumbled feta cheese
  • 1/4 cup fresh basil leaves, thinly sliced
  • Optional: 1 cup shredded or grilled chicken or chickpeas if you want to keep if vegetarian!


  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 garlic clove, minced
  • Salt and pepper to taste


  1. Rinse the quinoa thoroughly under cold water to remove any bitterness. In a saucepan, bring the water to a boil, then add the quinoa. Reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is cooked and the water is absorbed. Remove from heat and let it cool.
  2. In a large mixing bowl, combine the cooked quinoa, diced peaches, cherry tomatoes, sweet corn kernels, diced avocado, thinly sliced red onion, crumbled feta cheese, and fresh basil leaves. Toss gently to mix all the ingredients together.
  3. In a small bowl, whisk together the extra-virgin olive oil, fresh lemon juice, minced garlic, salt, and pepper to make the dressing.
  4. Pour the dressing over the quinoa salad and toss to coat the ingredients evenly.
  5. If desired, add the optional shredded or grilled chicken or chickpeas to the salad and gently mix to incorporate.
  6. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.
  7. Before serving, give the salad a quick toss to redistribute the dressing. Taste and adjust the seasoning if needed.
  8. Serve the summer quinoa salad chilled and enjoy as a refreshing and nutritious meal! Add lemon juice to taste!

Note: You can customize this salad by adding other ingredients like cucumber, bell peppers, or herbs according to your preference.