Summertime = ALL the quinoa salads!!

As soon as that warmer summer weather hits, I can’t WAIT to make all the salads… especially this roasted veggie and quinoa one with the most INCREDIBLE vinaigrette!

We’re talking tender summer squash and zucchini, juicy cherry tomatoes, and peppery arugula, all tossed with a vibrant, homemade dressing made from fresh lemon juice and basil.

It’s one of those dishes that will totally change your salad perspective! Perfect for potlucks, picnics, or meal prep since it holds up beautifully and tastes even better after a day or two.

The one thing that makes this recipe…

I know I already said it, but it’s worth repeating: the Lemon Basil Vinaigrette absolutely makes this salad! Store-bought dressing just won’t cut it, and dried basil doesn’t even come close. Follow the simple steps below, and I promise—you’re going to be seriously impressed. 🙂

Ingredients and Substitutions

For the exact measurements and detailed instructions, please see the recipe card below.

Quinoa, squash, tomato, arugula, onion, and seasonings are the main ingredients for this summer quinoa salad recipe.
  • Quinoa. Either tri-color or white quinoa will work. Just make sure you rinse it really well before cooking to get rid of any bitter tasting saponins!
  • Summer squash. A mix of yellow squash and zucchini, or all of one can be used.
  • Italian seasoning. I used the Evolving Table Italian Seasoning blend, but feel free to use a store-bought mix. You may have to adjust the amount of salt, though.
  • Vinaigrette. A blend of fresh basil, lemon juice and zest, white wine vinegar, and honey come together quickly. Do not sub the fresh basil for dried, or the fresh lemon juice for bottled – it won’t taste nearly as vibrant!
  • Tomatoes. Cherry or grape tomatoes are best since they have the most flavor and least amount of juice. If using large tomatoes, make sure to remove the seeds before dicing.
  • Arugula. This adds a peppery bite to the salad. Make sure you add this in just before serving as it has a tendency to wilt rather quickly.

Love cooked veggies in a salad? Try this Summer Corn and Tomato Salad!

Wondering what's for dinner?
These 7 Simple Skillet Dinners make cooking on busy weeknights a delicious breeze! 😋

Step-by-step Instructions

Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.

Cook the quinoa.

Boil the quinoa, water, butter, and salt in a saucepan then reduce the heat, cover, and simmer for 15 minutes. Let it sit for 5 minutes, without removing the lid!, and then fluff with a fork. Let it cool while you prep the other ingredients.

Making quinoa fluffy with a plastic spatula.
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Roast the squash in the oven.

Toss the zucchini and squash with the oil, Italian seasoning, and a bit of S&P. Roast for about 20 minutes, or until tender.

Make the Lemon Basil Vinaigrette.

Add the basil, lemon juice, vinegar, honey, garlic, zest, and salt to a food processor and pulse until it’s finely chopped. (You don’t want any big pieces of basil remaining!) Slowly blend in the oil until the dressing is super smooth.

Toss it all together and dig in!

Once the quinoa and veggies have cooled to room temp, toss them together with the tomatoes, arugula, and red onion. Just before serving, drizzle with vinaigrette, toss to coat, and serve with the toasted pine nuts.

Pro Tip: If prepping ahead of time, wait to add the arugula and dressing until just before serving or else the greens will wilt.

A wooden spoon stirs a large bowl of summer quinoa salad with roasted veggies.

FAQs

Can I use another grain besides quinoa?

Absolutely! Couscous, farro, or brown rice would all work, just keep in mind the texture and cook time will be a little different.

Can I grill the vegetables instead of roasting them?

That’s a great idea! You’ll want to cut the zucchini and squash into longer slices and then drizzle with the oil and seasoning. Then simply grill over medium heat for 3–4 minutes per side, or until tender, and cut into bite-sized pieces once cool to the touch.

How far in advance can I prep this?

You can make the quinoa, vinaigrette, and roasted veggies up to 2 days ahead. Just toss everything together right before serving so the arugula doesn’t wilt.

What if I don’t have fresh basil?

Fresh basil is really what makes the vinaigrette pop, so dried basil isn’t the best substitute here. If you’re in a pinch, try swapping in fresh cilantro or some store-bought pesto for a different spin!

Can I add protein to make it a full meal?

Of course! Grilled chicken, shrimp, or even chickpeas would all taste great.

Delicious Additions to Try

This salad is already pretty veggie- and flavor-packed, but here are a few other fun mix-ins you can test out:

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4.34 from 9 votes

Summer Quinoa Salad with Lemon Vinaigrette

This Summer Quinoa Salad is what all your warm weather days have been looking for! It's packed with tender roasted summer squash and zucchini then tossed in a vibrant lemon basil vinaigrette. It’s fresh, super easy to throw together, and perfect for all your summer lunches, potlucks, and picnics!
A summer quinoa salad with a lemon vinaigrette, summer squash, and tomatoes is served in a white bowl with a wooden spoon.
Yield 6 servings
Prep 20 minutes
Cook 20 minutes
Total 40 minutes
An image of an envelope sealed shut with the Evolving Table logo.

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Ingredients 

For the Quinoa:

  • 1 ¼ cups quinoa rinsed and drained
  • 2 cups water
  • 1 tablespoon salted butter
  • ½ teaspoon salt

For the Roasted Vegetables:

  • 1 zucchini cut into 1-inch pieces
  • 1 yellow squash cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1 teaspoon Italian seasoning
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Lemon Basil Vinaigrette:

  • 1 cup loosely packed fresh basil leaves
  • 2 tablespoons lemon juice from 1 lemon
  • 2 tablespoons white wine vinegar
  • 2 tablespoons honey
  • 1 garlic clove finely minced
  • 1 teaspoon lemon zest
  • ½ teaspoon salt
  • ½ cup olive oil

For the Salad:

  • 1 pint cherry tomatoes halved
  • 3 cups arugula
  • ¼ cup diced red onion
  • ½ cup toasted pine nuts
  • Salt and pepper to taste

Instructions 

  • Cook the Quinoa: In a medium saucepan, combine the quinoa, water, butter, and salt. Bring to a boil over high heat. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes, or until the quinoa is tender and the water is absorbed. Remove from heat and let sit, covered, for 5 minutes, then fluff with a fork. Set aside to cool.
    1 ¼ cups quinoa, 2 cups water, 1 tablespoon salted butter, ½ teaspoon salt
  • Roast the Vegetables: Preheat the oven to 400°F.
  • Toss the zucchini and yellow squash with olive oil, Italian seasoning, salt, and black pepper until well coated. Spread the vegetables in a single layer on a parchment-lined baking sheet. Roast for 20-22 minutes, or until tender and lightly golden. Let cool slightly.
    1 zucchini, 1 yellow squash, 1 tablespoon olive oil, 1 teaspoon Italian seasoning, ¼ teaspoon black pepper, ½ teaspoon salt
  • Make the Lemon Basil Vinaigrette: In a food processor, combine the basil, lemon juice, white wine vinegar, honey, garlic, lemon zest, and salt. Pulse 20 times, or until the basil is finely chopped. Slowly add the olive oil and blend until the vinaigrette is smooth and well incorporated.
    1 cup loosely packed fresh basil leaves, 2 tablespoons lemon juice, 2 tablespoons white wine vinegar, 2 tablespoons honey, 1 garlic clove, 1 teaspoon lemon zest, ½ teaspoon salt, ½ cup olive oil
  • Assemble the Salad: In a large bowl, combine the cooked quinoa, roasted zucchini and squash, cherry tomatoes, arugula, and red onion. Drizzle with the Lemon Basil Vinaigrette and toss gently until everything is evenly coated.
    1 pint cherry tomatoes, 3 cups arugula, ¼ cup diced red onion
  • Top with toasted pine nuts and an extra squeeze of lemon juice, if desired. Serve immediately or chill in the refrigerator for 30 minutes to enjoy cold.
    ½ cup toasted pine nuts, Salt and pepper
Last step! If you make this, please leave a review letting us know how it was!

Tap stars to rate!

4.34 from 9 votes

Notes

  • Make-Ahead: Cook the quinoa and roast the vegetables up to 2 days in advance. Store separately in airtight containers in the fridge.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. (If possible, leave the arugula out and mix in just before serving.)
  • Add-Ins: Crumbled feta or goat cheese adds a tangy, creamy element. You can also add chickpeas or grilled chicken for extra protein.

Nutrition

Calories: 386kcal, Carbohydrates: 41g, Protein: 10g, Fat: 20g, Saturated Fat: 2g, Sodium: 339mg, Potassium: 404mg, Fiber: 4g, Sugar: 11g, Vitamin A: 915IU, Vitamin C: 41.5mg, Calcium: 32mg, Iron: 2.4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Made this recipe?Leave a comment below!

More Summer Salad Recipes

Need even more summer salad inspo? I’ve got you covered. Here are some of my all-time faves for the warmer weather seasons:

4.34 from 9 votes (9 ratings without comment)

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Comments

    1. Hi Kelly, many vinegars are interchangeable, but just know it could affect the flavor of the dressing.

  1. Cold quinoa salads have become one of my absolute favorite summer picnic dishes. This one looks absolutely amazing– totally need to try it out!