Summer Veggie Quinoa Salad
Prep time
Total time
A quick and easy protein-packed, gluten-free alternative to pasta salad.
Recipe type: Entree
Cuisine: Vegetarian
Serves: 8
  • 4 cups cooked quinoa (red, white or a blend)
  • 2 cups chopped fresh baby spinach
  • 1 medium avocado
  • 1 medium tomato
  • 2 ears cooked corn on the cob
  • 4-6oz feta cheese crumbles
  • Your favorite vinaigrette
  1. Slice avocado and tomato into ¼ inch cubes or chunks.
  2. Cut corn off the cob, then break into bite size chunks.
  3. Add spinach, avocado, tomato, corn and cheese to quinoa and stir until combined.
  4. Add half a cup to three-quarters of a cup of dressing, according to your personal preferences.
  5. Chill for at least 30 minutes and serve cold.
Recipe by A Flexible Life at