Quick Look at this Summer Quinoa Salad with Fruit
- Ready In: about 30 minutes!
- Serves: 4-6
- Main Ingredients: grilled chicken thighs, quinoa, grilled sweet corn, fresh fruit, feta, and a 5-ingredient balsamic vinaigrette!
- Equipment: outdoor grill and meat thermometer
- Dietary Info: dairy-free and gluten-free friendly.
- Best For: summer dinners, easy weeknight dinner, or meal prep for the week ahead.
Share and summarize this recipe:
Why You Need This Quinoa Salad This Summer!
- Fresh summer flavors → blueberries, peaches, avocado, tomatoes, etc.
- Chicken + Quinoa = Protein Boost!
- A quick, easy weeknight meal in about 30 minutes.
- Meal-prep friendly!
- Delicious homemade dressing made in 5 minutes with 5 ingredients.
Key Ingredients + Substitutions
Be sure to see the recipe card below for a full listing of ingredients, instructions, and estimated nutritional information.
- Chicken Thighs – highly recommend the added flavor from chicken thighs, but any cut of chicken will work here – grilled chicken breasts, grilled chicken cutlets, or skip the cooking and grab a rotisserie chicken.
- Feta Cheese – option to find a dairy-free alternative or omit from the salad to make this dairy-free.
- Sweet Corn – the added flavor of grilled sweet corn is incredible and perfect for summer, but you can also use canned corn or frozen corn (reheated).
How To Make Summer Quinoa Salad Bowls
Step 1 – Cook the quinoa according to package directions on the stovetop.
Step 2 – Make the balsamic vinaigrette and set aside.
Step 3 – Marinate the chicken in soy sauce for as little as 5 minutes (while the grill heats).
Step 4 – Grill the chicken thighs for 5-6 minutes per side or until fully cooked.
Other Cooking Methods for Chicken
Highly recommend bringing your chicken outside to cook on the grill, but if you don’t feel comfortable or have one you can also make air fryer chicken thighs, cast iron chicken thighs, or smoked chicken thighs! Or buy a rotisserie chicken from the grocery store and skip the cooking.
Step 5 – Build the bowls with all of the fresh ingredients and drizzle some vinaigrette on top!
Best Ways To Serve Summer Quinoa Salad Bowls
The homemade balsamic vinaigrette included in the recipe card is very light, super easy, and adds the perfect flavor on top of this salad. Option to add some chopped basil on top or serve with some grilled bread for a quick and easy side!
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Equipment
Ingredients
- 1⅓ cups water, sub chicken broth
- ⅔ cup raw quinoa
- 1.25 pounds boneless skinless chicken thighs
- ⅓ cup soy sauce, sub tamari for gluten-free
- 2 ears sweet corn, husk and silks removed
- extra virgin olive oil
- kosher salt and ground black pepper
Balsamic Vinaigrette:
- ½ cup extra virgin olive oil
- ¼ cup red wine vinegar
- 2 tablespoons balsamic vinegar
- 2 teaspoons maple syrup
- ¼ teaspoon kosher salt
Other Salad Ingredients:
- 1 cup blueberries
- 1 cup fresh peaches, diced
- 1 cup cherry tomatoes, halved
- 2 avocados, diced or sliced
- ½ cup feta cheese, crumbled
- ⅓ cup green onions, sliced
- fresh basil, chopped (optional)
Instructions
- Cook Quinoa: In a saucepan, add 1⅓ cups water and ⅔ cup raw quinoa. Cook according to the package directions on the stovetop. Set aside.
- Marinate Chicken: In a large bowl, place 1.25 pounds boneless skinless chicken thighs and ⅓ cup soy sauce. Toss to coat and let marinate for 15-30 minutes, while prepping the other ingredients.
- Prep: Preheat the grill to a medium-high heat of 450℉ and make sure the grill grates are clean. Place 2 ears sweet corn (shucked) on a plate and drizzle with extra virgin olive oil. Rub with your hands to evenly coat the corn.
- Grill: Remove the chicken from the soy sauce, allowing any excess to drip off. Season the chicken thighs with kosher salt and ground black pepper. Grease the hot grill grates and place the seasoned chicken and sweet corn the the grill. Both will take about 10-12 total minutes to fully cook. Rotate the corn every 3-4 minutes and flip the chicken at the halfway mark. Once the internal temperature of the chicken reaches 162℉ (use a meat thermometer), it can be removed from the heat. Grill sweet corn until it is done to your liking.
- Rest: Let the chicken thighs rest for 5-10 minutes. Then cut into slices or cubes. After the corn has cooled, cut the kernels off of each cob.
- Make Dressing: In a small mason jar or bowl, add ½ cup extra virgin olive oil, ¼ cup red wine vinegar, 2 tablespoons balsamic vinegar, 2 teaspoons maple syrup, and ¼ teaspoon kosher salt. Either put the lid on and shake or whisk to fully combine. Set aside.
- Build Bowls: Divide the cooked quinoa, chicken, corn kernels, 1 cup blueberries, diced peaches, 1 cup cherry tomatoes, avocado, ½ cup feta cheese, ⅓ cup green onions, and fresh basil (if using) between individual bowls.
- Serve: Enjoy the bowl with a drizzle of the Balsamic Vinaigrette on top!
Notes
- Dairy-Free: use a dairy-free alternative for the feta cheese or omit.
- Gluten-Free: swap out the soy sauce for tamari or coconut aminos.
- Chicken Thighs: love the flavor of chicken thighs, but feel free to use chicken breasts instead. If you do, I highly recommend making them into grilled chicken cutlets (faster and so juicy).
- Grilled Corn: this can be swapped out for canned corn or warmed up frozen corn, if you want. Love the added flavor of grilled sweet corn!
- Balsamic Vinaigrette: only 5 ingredients and it takes 5 minutes to make it, but you can also use a store-bought dressing if you prefer.
Nutrition
Original post published 7/23/17. Retested and updated with new photos on 7/23/26.
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Bridget says
Delicious! Love this summer bowl!