Summer Veggie Quinoa Salad

Summer Veggie Quinoa Salad with Fresh Veggies, Corn, and Herbs in a Tangy Vinaigrette 

Can’t miss with this summer salad full of good antioxidant-rich quinoa, summer veggies, fresh corn and herbs in a deliciously tangy dressing. 

Summer Veggie Quinoa Salad

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Author Tania Van Pelt


  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons sherry or red wine vinegar
  • 2 tablespoons Dijon mustard or to taste
  • 2 tablespoons fresh lime juice
  • 1 teaspoon sea salt
  • 1 teaspoon fresh black pepper
  • 1 large shallot minced
  • 1 garlic clove minced
  • 3 cups cooked quinoa
  • 1 large red or orange bell pepper chopped
  • 1 cup zucchini roasted or raw, chopped
  • 2 ears of fresh corn roasted, cut off the cob
  • 1 pint cherry or grape tomatoes halved
  • 1 cup fresh basil chopped
  • ½ cup fresh mint chopped


  1. Whisk together the oil, vinegar, mustard, salt, and pepper with 2 tablespoons water in a large bowl. Add the shallot and garlic, whisk again, and taste. Add more mustard, salt, and pepper if you like.
  2. Add the remaining ingredients to the bowl and toss with a fork and spoon until everything is evenly coated in dressing. Taste and adjust the seasoning and serve right away, or refrigerate for up to an hour or so.