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healthy quinoa salad made with veggies from the farmers market

Farmer’s Market Quinoa Salad

Zucchini. Tomatoes. Radishes. Cabbage. Corn. Fresh herbs! They’re all fresh, all in season, and all packed into this summery farmer’s market quinoa salad.
Course Salad
Cuisine American
Keyword quinoa, vegetables
Prep Time 15 minutes
Total Time 15 minutes
Servings 6 Servings
Calories 316kcal
Author Alyssa


  • 4 cups cooked quinoa cooled
  • 1/2 cup yellow sweet corn
  • 1/2 cup zucchini sliced and quartered
  • 1/2 cup tomato diced
  • 1/4 cup radishes thinly sliced
  • 1/4 cup red cabbage finely chopped
  • 1/2 cup fresh herbs I used equal parts basil, mint + tarragon
  • 2 tablespoons olive oil
  • Juice of 1 lemon about 2 tablespoons
  • 2 - 3 teaspoons honey or maple syrup
  • Salt + pepper to taste


  • Combine the quinoa, veggies and herbs in a large bowl. Toss to combine.
  • In a small bowl, whisk together the oil, lemon, honey, salt and pepper. Taste and adjust seasonings as desired. Pour dressing over salad and toss to coat.
  • Taste again and sprinkle with more salt and pepper if desired.
  • Serve immediately or refrigerate until ready to serve.


Calories: 316kcal | Carbohydrates: 38g | Protein: 11g | Fat: 14g | Saturated Fat: 1g | Sodium: 64mg | Potassium: 469mg | Fiber: 6g | Sugar: 5g | Vitamin A: 200IU | Vitamin C: 11.1mg | Calcium: 73mg | Iron: 3.8mg