summer quinoa corn and basil salad

A plant-based summer salad with lots of texture and super zingy oil-free dressing.

I’m on a summer produce kick. Juicy tomatoes, vibrant basil, and sweet corn, all come together in this bold and refreshing vegan grain-based salad.

The quinoa provides a hearty, nutty base, the tomatoes add a burst of acidity, and the basil offers a fragrant, herbal note. The crisp corn is my favorite part of the dish as it’s a fun and unique way to use up fresh corn on the cob!

Finally, the multipurpose dressing is oil-free and has a superfoody ingredient that I love — hint it’s my favorite nut!

Summer Quinoa Corn and Basil Salad

Makes 4 to 6 servings

This is a bright, flavorful, and filling summer salad dressed in a zingy lemon Dijon dressing! It’s ideal (maybe even perfect!) for a summer BBQ or picnic. If your quinoa isn’t already cooked, cook that first and set it aside to cool before assembling the salad. You can also let the corn and onion cool but I like to add this to the salad hot.

INGREDIENTS

Lemon Dijon Miso Dressing

2 tablespoons (30 ml) fresh lemon juice

2 tablespoons (30 ml) apple cider vinegar

2 tablespoons (28 g) smooth Dijon mustard