The Boastful Baker

because every cook praises her own broth

Want to like quinoa? Try this recipe.


Summer Quinoa Salad

Summer Quinoa Salad

Until this weekend, I never cared for quinoa. I had tried it numerous times and always thought it was kind of blah and tasteless. I wanted to like it because it’s healthy but i just didn’t care for it. Until last weekend…

We were guests at a friend’s parent’s lake house over Memorial Day weekend. On our first night at the lake house, her mom made a cold quinoa salad with cucumbers, tomatoes, red onions and red bell peppers. The entire salad was tossed with a little bit of vinaigrette dressing. I was entirely surprised to find myself wanting a second helping. But I did.

The next day I was on my own for lunch at the house while everyone else was out on the boat (I had homework to do so I skipped the outing). Because I liked the previous night’s quinoa salad so much, I whipped up a new small batch for myself. This time I used just grilled corn from the night before, chopped cucumbers and vinaigrette dressing. This thrown together mix was nearly as good as the one the night before.

I liked these quinoa salads so much that I couldn’t wait to make my own at home. Last night I cooked the quinoa and grilled the corn. Tonight I threw the salad together with a combination of items that were in the salad over the weekend and other items I had on hand.

Summer Quinoa Salad

Grilled corn, cucumber, pepper, red onion and quinoa!

Here’s the VERY rough recipe for what I’m calling Summer Quinoa Salad. Adjust the quantities or ingredients to your liking.

In a large bowl, stir together:

2 1/2 cups cold cooked quinoa
1 seeded cucumber, coarsely chopped (I actually used 3 of the tiny Persian cucumbers from Trader Joe’s)
1/2 red bell pepper, finely chopped
1/2 red onion, finely chopped
Corn kernels from 2 ears of grilled corn, cut from cob (canned corn would work here but you’ll lack the grilled flavor)
1 or 2 tablespoons fresh cilantro (depending on your love of cilantro)
Juice of 1 medium lime
1 1/2 tablespoons canola oil
1 1/2 teaspoons apple cider vinegar
1 1/2 teaspoons ground cumin
1/2 teaspoon chili powder
Salt and freshly ground black pepper to taste

Remember, this is a rough approximation of the ingredients I used.


  1. I don’t like quinoa, so I should def give this recipe a go. I do like millet much better so I’ve been subbing that grain in many quinoa recipes – but I’m definitely going to give this a try with quinoa!

  2. My favorite way to eat quinoa is cold with cashews, dried cranberries, mint, lemon juice, olive oil, and salt and pepper.

  3. Pingback: Weekly Six: 5.11.12 | Furniture Clue

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