End of Summer Quinoa Salad with Sweet Curry Vinaigrette

Your New Favorite Summer Salad with Quinoa

• Flavorful dressing. The vinaigrette is sweet from honey, tangy from white balsamic vinegar, and warmed by curry. I’ve found myself doubling this portion of the recipe, just to have extra to drizzle over fresh greens during the week ahead.
• Fresh summer vegetables. I’ve been making this salad with vegetables straight from the garden(s). That is, tomatoes from our garden, yellow squash from my friend’s garden, and sweet corn and peppers from the farmers’ market. While you can technically enjoy these ingredients year-round thanks to the supermarket, making this quinoa salad with garden-fresh ingredients just makes it that much better.
• Great for meal prep. There’s a bonus with this quinoa salad, too, as it keeps very well for a few days in the refrigerator. I eat it morning, noon, and night. It’s awesome for breakfast with a couple of eggs, tossed with some fresh arugula for a lunch salad, or as a side dish for evening dinner. Bright and beautiful, and super tasty to boot.

What You’ll Need to Make This Salad

This end-of-summer quinoa salad is filled with the last of my garden’s veggies. I’ve included notes below on what you’ll need for the salad and the simple curry vinaigrette. You can find most of these ingredients in your garden or pantry!

For the Sweet Curry Vinaigrette:

• Honey – Adds a hint of sweetness to the vinaigrette.
• Olive oil – Use a quality extra virgin olive oil.
• Balsamic vinegar – The base of the vinaigrette.
• Yellow onion – Grated yellow onion adds flavor to the vinaigrette.
• Garlic
• Worcestershire sauce – Perhaps a surprising ingredient, but a dash of white Worcestershire sauce adds so much depth to the flavor. I do not recommend skipping it. Substitute regular Worcestershire sauce if needed.
• Curry powder – Curry is the star flavor of this vinaigrette!
• Salt & pepper – To taste.

For the Quinoa Salad:

• Quinoa – Cooked and cooled according to package directions.
• Carrots – Peeled and thinly sliced into coins.
• Sweet corn – Cut the kernels off from raw sweet corn.
• Tomatoes – I use grape tomatoes, but cherry tomatoes will also work, or you can cut larger tomatoes into quarters.
• Cucumber – I recommend English cucumbers for the sweeter flavor and softer skin, which doesn’t need to be peeled.
• Yellow squash – Adds a pop of color to the salad.
• Bell pepper – I prefer red bell pepper, but orange or yellow bell peppers will also work.

How to Make a Quinoa Salad

Making this summer quinoa salad couldn’t be easier! It’s just a matter of chopping all of the vegetables and combining all ingredients. Follow the steps below, and refer to the recipe card for the printable instructions.

• Make the vinaigrette. Whisk together all sweet curry vinaigrette ingredients.
• Assemble the salad. Mix the vinaigrette and quinoa. Fold in the vegetables and thyme, and serve.

Tips and Variations

• Allow to chill before serving. While technically you can serve this salad as soon as you assemble it, I highly recommend allowing it to chill for even just a few minutes, to really let the flavors absorb into the quinoa.
• Use fresh vegetables. As I mentioned, while you can find most vegetables year-round at the grocery store, I highly recommend making this salad with fresh, in-season vegetables. Veggies fresh from the garden just taste better!
• Adjust the ingredients to your preferences. Not a fan of cucumbers? Leave them out. Want some spice? Throw in some chopped jalapeños. Craving crunch? Quinoa pairs well with roasted cashews, pecans, walnuts, or pumpkin seeds. The beauty of this quinoa salad is that it can be customized to anything you like.

More Dressing Ideas

Not a curry person? Swap out the curry vinaigrette for any other vinaigrette, like this lemon vinaigrette, red wine vinaigrette, or cilantro lime vinaigrette. Try this creamy taco salad dressing for a Southwestern quinoa salad!

Serving Suggestions

I wasn’t kidding when I said I’ll eat this quinoa salad any time of the day. There are so many ways to serve it as a filling breakfast (yes, quinoa for breakfast is a thing), lunch, dinner, or side dish. Here are a few of my favorite ways to enjoy this veggie-filled salad:

• Topped with fried, poached, or hard-boiled eggs for breakfast
• Toss with fresh arugula or mixed greens for a lunch salad
• Topped with protein, like steak bites, chicken, shrimp, or grilled salmon
• As a side dish for dinner (quinoa salad pairs nicely with everything from grilled kabobs to burgers)

Can I Make This Quinoa Salad In Advance?

Yes, absolutely! In fact, I recommend making this quinoa salad at least a few hours in advance. That gives time for the vinaigrette to truly be absorbed into the quinoa and vegetables, making this salad even better. It’s a great recipe for meal prep since it lasts for up to 5 days in the fridge, see below.

How to Store Leftovers

Leftovers should be stored in an airtight container in the fridge. They’ll last for up to 5 days. You can even store the salad in individual serving portions for grab-and-go weekday lunches.

More Easy Quinoa Recipes

• Roasted Curry Quinoa Stuffed Zucchini
• Lemon Quinoa and Egg Bowls
• Summer Quinoa and Veggies Salad
• Quinoa & Black Rice Salad