The Best Summer Quinoa Salad
This is my favorite quinoa salad! Packed with healthy summer produce; including fresh summer squash, juicy tomatoes and sweet peaches. {vegan and gluten-free}
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Hi, friends! I hope all of you had a wonderful 4th of July and are still enjoying a lovely summer weekend! Summer is all about cooking out, relaxing by the pool and of course enjoying all of the wonderful produce that’s in season. I’m popping in today to share the best quinoa salad I’ve ever tasted. I’m all about sweet and savory… this salad has the perfect touch of both. The sweet juicy peaches complement the beans, onion and red pepper wonderfully.
This Summer Quinoa Salad is hearty enough to enjoy as a light main dish, especially when served with my favorite new Food Should Taste Good brown rice crackers. Food Should Taste Good makes the best multigrain tortilla chips, so it’s no surprise that I’m loving their brown rice crackers. They so generously sent me 4 flavors; Sea Salt, Tomato & Basil, Peppercorn Blend and Roasted Red Pepper. My favorite is probably the Sea Salt because it takes on whatever flavor of food you’re serving them with.
If you’ve never tried adding fruit to your savory salads, it might sound a little strange to you. Trust me and give it a try. The sweetness from the fruit compliments all of the other more savory ingredients so well. Don’t let peach and tomato season get away from you before making this salad… it’s a MUST try! Oh and if you have leftover cooked quinoa; try making these quinoa pancakes for breakfast.
The Best Summer Quinoa Salad
Ingredients
- 2 cups cooked and cooled quinoa
- 1 red bell pepper, seeded and diced
- 2 tomatoes, diced and seeded
- 1 summer squash, diced (zucchini or cucumber would also be delicious)
- 1 can black beans, drained and rinsed, 15 oz
- 1 can garbanzo beans (chickpeas), drained and rinsed, 15 oz
- 3 peaches, pitted and diced (I used yellow peaches, but white peaches or nectarines would also be great)
- 1 small red onion, diced (about 1/2 cup)
- 1/4 cup cilantro, chopped
- 1 avocado, pitted and diced
- 2 small jalapenos, with seeds and ribs removed (optional)
- juice of 1 lime
- 1-2 teaspoons salt, I used 2 teaspoons Hymalayan pink salt
- 1 teaspoon dried dill weed, optional
Instructions
- Toss all ingredients together in a large serving bowl.
- Serve at room temperature or chilled.
Notes
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Something to think about….
How was your 4th of July? Mine was very uneventful. Brad had to work, so Madelyn and I hung out at home all day. We did go out and view the fireworks… that’s pretty much a must, every year. Oh, and I made this salad, so I guess the day wasn’t too uneventful. 🙂
Have you tried fruit in a savory salad? It’s pretty awesome, huh?!?!
this was AMAZING. My “meat and potatoes” husband LOVED it.
Thanks so much for your comment! I’m so glad that he liked it!!
I am a huge quinoa fan! So simple and delicious!
Yes! Great minds must think alike as I have made pretty much the same dish a few times this summer….other than I have been using mango instead of peach, but that would make a lovely change, and what a great post run meal. Yummy! Thank you!