Summer Quinoa Salad with Cherries and Feta
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Anyone who has ever thought salad was boring hasn’t tried this summer quinoa salad! It’s packed with flavor, featuring sweet cherries, toasted almonds, feta cheese, and summer-fresh herbs. This salad is perfect for a summer evening on the patio or anyone clinging to those cherished last moments and flavors of the season.
The beauty of this summer quinoa salad is its freshness and flavor, making it a perfect side dish for warm-weather meals. It’s light, vibrant, and full of seasonal ingredients, making it just as welcome at a casual weeknight dinner as at a backyard barbecue or potluck.
I start with fluffy cooked quinoa, then fold in juicy cherries for a pop of sweetness that really screams summer. Crumbled feta adds a salty, tangy contrast, while chopped dry-roasted almonds bring a satisfying crunch. A generous handful of fresh basil, mint, and dill ties everything together with a bright, herby finish that keeps the salad tasting fresh and lively.
If cherries aren’t available, other summer fruit works beautifully here, too. Berries like strawberries or blueberries, or even chopped peaches or nectarines, make great substitutes. This salad is flexible and forgiving, which is exactly what I want from an easy summer side dish.
Pairing suggestions
A simple main is all it takes to turn this hearty summer salad into dinner. My grilled chimichurri chicken or grilled pork chops are both great options. If you want some more veggies on your plate, grilled mini peppers or garlic parmesan zucchini pair perfectly.
Summer Quinoa Salad with Cherries and Feta
Ingredients
Summer Quinoa Salad
- 1 cup uncooked quinoa
- 1 cup cherries (pitted and quartered)
- ¼ cup crumbled feta
- ½ cup dry roasted almonds (chopped)
- ¼ cup EACH: chopped basil, mint, and dill
The Dressing
- 2 large lemons (juiced)
- 1 tablespoon white vinegar
- ¼ cup olive oil
- ½ tablespoon dijon mustard
- 1 clove garlic (very finely minced)
- ½ teaspoon sea salt (see notes)
- A pinch of cayenne
Instructions
- Place the quinoa in a small pot and add 2 cups of water. Bring the pot to a boil over high heat. Cover the pot and reduce the heat to medium-low and continue to cook for 12-15 minutes. Remove the pot from the heat, fluff the quinoa with a fork, and set it aside with the lid off to cool.1 cup uncooked quinoa
- While the quinoa is cooking, pit the cherries, chop (and toast, if needed) the almonds, and chop the herbs.1 cup cherries, ½ cup dry roasted almonds, ¼ cup EACH: chopped basil, mint, and dill
- In a medium-sized bowl, whisk all of the salad dressing ingredients.2 large lemons, 1 tablespoon white vinegar, ¼ cup olive oil, ½ tablespoon dijon mustard, 1 clove garlic, A pinch of cayenne, ½ teaspoon sea salt
- Once the quinoa is room temperature, transfer it to a serving bowl. Add all of the remaining ingredients to the bowl and pour the lemony dressing over the top. Toss well then serve.¼ cup crumbled feta
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
Perfect addition to any summer meal! I love to make this in July- when all the herbs are in my garden & the cherries are at their peak. Definitely a favorite!
Thank you so much!
Any reason you use white vinegar rather than apple cider vinegar? Can’t wait to try this!
You can definitely use apple cider vinegar instead!
Hey, your Summer Quinoa Salad is an absolute winner! The mix of fresh veggies and that zesty dressing screams summer in every bit!
I’m so happy to hear you like it! And good call on switching up the cherries for berries sometimes!!