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You are here: Home / Recipes / Main Dishes / Dinner Salads / Summer Quinoa Vegetable Salad with Fresh Mozzarella

Summer Quinoa Vegetable Salad with Fresh Mozzarella

5 stars (from 7 ratings)
By Traci York — Updated June 6, 2023 — 33 Comments / Jump to Recipe
This post may contain affiliate links. Please read my affiliate policy.

A delicious, healthy and texture-rich quinoa salad made with the freshest seasonal ingredients! Summer Quinoa Vegetable Salad with Fresh Mozzarella is a cold quinoa salad that’s vegetarian, easily vegan and gluten-free.

Overhead shot of vegetable quinoa salad ready for sharing.

Table of Contents

  • Quinoa Vegetable Salad is Perfect for Summer
  • Summertime Fresh
  • How to Make Summer Vegetable Quinoa Salad 
  • About Fresh Mozzarella
  • A Few Quinoa Salad Recipe Notes
  • Summer Quinoa Vegetable Salad with Fresh Mozzarella Recipe

Quinoa Vegetable Salad is Perfect for Summer

Getting enough salad this summer? This Quinoa Vegetable Salad is sure to cool you off during the hottest months. Delicious as a side, lunch or dinner, this salad is hearty, versatile and so satisfying. 

Quinoa is an easy way to incorporate superfoods into your diet as it’s a protein-packed powerhouse that’s a complete protein. This means that it includes all nine essential amino acids, which is a good thing for those limiting or excluding animal protein.

The interesting thing about quinoa is that it is not a grain; rather, it’s a seed of a plant that’s related to spinach and Swiss chard. It’s relatively inexpensive, especially when bought in bulk and is widely available.

Related: Love seasonal salads? Check out Ten Salad Recipes to Make This Summer

Summertime Fresh

This quinoa salad features summer favorites like zucchini, peas, tomatoes and bell peppers. Use fresh shelling peas or frozen, whatever fits your schedule and/or farmer’s market finds. 

Shelling peas take a bit of time, but fresh from the pod, those peas are so sweet, plump and juicy! I timed myself to see how long it would take to shuck 1 lb of shelling peas: 9 minutes. A bit longer than frozen, but worth the effort if available.

Overhead closeup of quinoa in a pan.    Slicing zucchini on a cutting board for a Quinoa SaladDicing red bell pepper on a cutting board.    Frozen Peas in a Bowl with a spoon.

How to Make Summer Vegetable Quinoa Salad 

This quinoa salad is versatile in that is is perfect for vegetarian, vegan or gluten-free diets. Simply omit the mozzarella for a dairy free salad or add your favorite vegan mozzarella cheese.

The dressing is made with a combination of garlic, balsamic vinegar, mustard, lemon juice, oregano, and extra virgin olive oil. Talk about tangy! Here’s how to make it:

  • First, prepare the quinoa by rinsing then cooking it in water. Fluff with a fork and pop in the fridge to cool for about 20 minutes. This step can be made a few days ahead if needed
  • Second, blanch your fresh or frozen peas in boiling water. Rinse under cold water to stop the cooking Drain and set aside. Frozen peas are a fabulous stand in for fresh, and that I use often.
  • Third, place your veggies including the cooled peas in a large bowl.
  • Fourth, add the cooled quinoa to the veggie mixture and season with pepper, thyme (if using), parsley or basil, and stir in the mozzarella.
  • Last, pour in the homemade dressing, toss and chill!

Animated GIF showing how the salad is put together with all the ingredients in a bowl.

About Fresh Mozzarella

Fresh mozzarella is delicious in this cold quinoa salad and comes in many different shapes/sizes to suit your cravings. Ovolini is a variety for slicing and a good choice for Caprese salads and pizza. Bocconcini and Ciliegine are smaller, spherical forms with Ciliegine being the smaller of the two and is about the size of a small cherry tomato.

Ciliegine is the variety I use in this recipe due to its small size. I quarter the little mozzarellas in order to distribute their texture and flavor more evenly throughout the salad.

If using dairy free mozzarella, tear it in small bite size pieces. 

Overhead shot of vegetable quinoa salad ready for sharing.

A Few Quinoa Salad Recipe Notes

  • Blanching the peas yields beautiful, vibrant green peas and makes them smooth and silky. Use fresh or frozen peas in this salad. 
  • Meal Prep: Cook the quinoa up to two days in advance.
  • This quinoa salad recipe is best enjoyed on the same day it’s made. Zucchini is a high water content veggie, as are the tomatoes. Once the salt hits the veggies and its had time to set… the salad starts to get a bit soggy. Too, the bright green peas tend to get a bit dingy on day two. If serving the following day, prep all the ingredients then assemble before sharing/enjoying. 
  • Make it Dairy Free! Simply leave the mozzarella off the salad or use your favorite dairy free mozzarella torn into bite size pieces.

 More Quinoa Salad Recipe to Love

  • Quinoa Black Bean Mango Salad
  • Quinoa Tabbouleh with Chickpeas
  • Sweet Potato Black Bean Quinoa Salad
  • Grilled Panzanella Salad with Fresh Tomatoes
  • Shaved Asparagus Quinoa Salad with Lemon Dressing
Close up of Cold Quinoa Salad
Print Recipe

Summer Quinoa Vegetable Salad with Fresh Mozzarella Recipe

Prep Time:40 minutes minutes
Cook Time:16 minutes minutes
Total Time:56 minutes minutes
Servings:5 - 6
Calories:311kcal
Author:Traci York
A delicious, healthy and texture-rich Quinoa salad made with the freshest farmers market finds! A zippy balsamic dressing ties all the flavors together. Summer Quinoa Vegetable Salad with Fresh Mozzarella is vegetarian, easily vegan and gluten-free.
Prep time below includes 10 minutes for shelling fresh peas. If using frozen, shave about 10 minutes off the prep time.
Recipe adapted from Quinoa; The Everyday Superfood.

Ingredients

For the Salad:

  • 3/4 C (160g) Quinoa white or multicolor, rinsed and drained
  • 1 1/2 C (350g) Water
  • 1 C (140g) Frozen Sweet Peas or 1 lb fresh shelling peas works here too, yielding about 1 C shelled.
  • 1 1/2 C (225g) Cherry Tomatoes halved and/or quartered, about 1/2 - 3/4 pint
  • 1/4 C (70g) Purple Onion minced, about 1/4 of an onion
  • 1 C (125g) Yellow Bell Pepper diced small, about 1 pepper
  • 1 C (125g) Red Bell Pepper diced small, about 1 pepper
  • 1 1/2 C (170g) Zucchini diced small, about 1 zucchini
  • 3/4 C (125g) fresh Ciliegine Mozzarella quartered (see note* for vegan option)
  • 2 - 3 Tbs Fresh Parsley chopped fine OR use fresh torn basil
  • 10 grinds of fresh Pepper
  • 3 - 4 Sprigs of Fresh Thyme Leaves and Flowers for garnish (optional)

For the Dressing:

  • 2 Tbs Extra Virgin Olive Oil
  • 1 1/2 Tbs Balsamic Vinegar
  • 1 Tbs Lemon Juice
  • 1/2 tsp Prepared Mustard
  • 2 tsp Fresh Garlic minced or grated
  • 1/2 tsp Oregano dried
  • 3/4 tsp Fine Sea Salt + more to taste

Instructions

For the Salad:

  • In a medium saucepan bring water to a boil. Place rinsed quinoa in boiling water, turn the burner to medium-low, and simmer for about 15 minutes. Turn off heat and stir, making sure all the water is absorbed. Cover and allow to sit covered for 5 minutes. Fluff with fork then pop the quinoa in the fridge to cool, uncovered, for about 20 minutes, stirring a few times to release steam.
  • While the quinoa is cooking/cooling, shell your fresh peas or measure out the frozen peas. Set aside. Fill a small pot half way with water and bring to a boil. Plunge the peas (fresh or frozen) into the boiling water and cook for one minute (no need to bring back to a boil). Strain then rinse the peas with cold water to stop the cooking. Drain and set aside.
  • Prepare the tomatoes, onions, bell peppers, zucchini, fresh mozzarella, and parsley by chopping and dicing, placing each in a large bowl where all the mixing will happen. Add the peas, parsley and pepper.
  • Remove the cooled quinoa from the refrigerator and place in the mixing bowl with all the veggies. Set aside.

For the Dressing:

  • In a small lidded jar, add the olive oil, balsamic vinegar, lemon juice, mustard, garlic oregano and salt. Shake until an emulsion is formed. If too thick, add a splash of water to thin. Shake again.

To Assemble:

  • Pour the dressing over the salad and gently mix until all ingredients are evenly distributed. Taste and adjust salt and pepper as needed.
  • Garnish with fresh thyme leaves (if using), and more parsley or basil. Enjoy on the day made for the freshest taste and preservation of pea color (they tend to get a little dingy on day two), but it will store in the fridge for up to three days.

Notes

*Make it Dairy Free: Omit the mozzarella or use your favorite dairy free mozzarella torn into bite size pieces.
Recipe adapted from Quinoa; The Everyday Superfood.
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
Calories: 311kcal | Carbohydrates: 39g | Protein: 14g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 364mg | Potassium: 712mg | Fiber: 9g | Sugar: 9g | Vitamin A: 2186IU | Vitamin C: 147mg | Calcium: 150mg | Iron: 4mg
Made It? Leave a comment below! The most helpful comment may include recipe rating, feedback, any modifications and/or helping other commenters. On Instagram? Take a snap of your make and share, tagging @VanillaAndBean #VanillaAndBean!
Pinterest Pin for Summer Quinoa Salad

 

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  1. Avatar for AmyAmy

    July 9, 2022 at 7:09 pm

    5 stars
    This is the perfect summer salad! Like Tracy said in the recipe intro, we used many of the veggies we got at the farmer’s market this morning and it was just perfect. So fresh and so filling; we have lots of leftovers…but I don’t think they will last past tomorrow!

    Reply
  2. Avatar for PaulaPaula

    May 4, 2022 at 8:20 am

    So good! I tell people it is everything I like about pasta salad but better.
    Next time I will either double the dressing or at least increase the first four ingredients in the dressing. On leftovers I added a little more oil, mustard, and salt plus a higher proportion of balsamic to liven it up. Fantastic with some chicken breast chunks for those who want meat. I could not find mozzarella with the name Ciliegine, but used mozzarella pearls cut in half, which were perfect.

    Reply
    • Avatar for TraciTraci

      May 4, 2022 at 11:32 am

      Hii Paula! Hooray for a tasty salad, made just how you like it :D . Thank you for your note and giving the recipe a go. Yes to mozzarella pearls.. they’re perfect for this fresh salad!

      Reply
  3. Avatar for TaraTara

    August 15, 2021 at 7:57 am

    5 stars
    I made this salad for a camping trip. I shared it for one dinner then had leftovers in a wrap with olive tapenade hummus and micro greens

    Reply
    • Avatar for TraciTraci

      August 15, 2021 at 12:21 pm

      Hi Tara! What a delicious dinner for a camping trip. Thank you for your note and giving the recipe a go! That wrap has my attention :D !!

      Reply
  4. Avatar for Heather KouverasHeather Kouveras

    July 1, 2021 at 5:30 pm

    This was the most flavorfilled easy side I’ve made this summer.

    Reply
    • Avatar for TraciTraci

      July 2, 2021 at 10:17 am

      Hooray! Hooray! Thank you for your note, Heather!

      Reply
  5. Avatar for NadeanNadean

    July 30, 2020 at 11:14 am

    5 stars
    Thanks Traci, this salad was delicious! Fresh, fresh, fresh! I have made it with both fresh and frozen peas, both are excellent. Leftovers were great to add to my greens.

    Reply
    • Avatar for TraciTraci

      July 30, 2020 at 3:22 pm

      Thank you for your note, Nadean! SO happy to hear you’re enjoying the salad and with your greens – such a great idea!

      Reply
  6. Avatar for Mary Ann | The Beach House KitchenMary Ann | The Beach House Kitchen

    July 22, 2020 at 1:50 pm

    This is my kind of salad Traci. Loaded full of all the good stuff. I’d enjoy this for lunch or with a glass of wine for dinner. Can’t wait to grab some fresh Jersey veggies and give the recipe a try this summer!

    Reply
  7. Avatar for JeanJean

    July 18, 2020 at 4:45 am

    How did I not notice this salad before? I’m so glad you reposted it and just in time for my trip to the farmer’s market this morning. I can already tell this will be on repeat along with my favorite Lemon Orzo Salad of yours.

    Reply
    • Avatar for TraciTraci

      July 20, 2020 at 4:25 pm

      Thank you Jean! Hooray for the farmers market! LMK if you give it a go :D

      Reply
  8. Avatar for JordanaJordana

    May 9, 2016 at 6:33 am

    Wow this salad was so colorful and delish. I also love the dressing. I was always bringing containers to my favorite Italian restaurant for the dressing now I can make my own

    Reply
    • Avatar for TraciTraci

      May 9, 2016 at 7:17 am

      Hi Jordana! I love this one too… so much texture and flavor! Thank you so much for sharing! :D

      Reply
  9. Avatar for DoraDora

    July 14, 2015 at 7:50 am

    This is fantastic!!! I am not even throwing the mozzarella in because it is not needed! The salad is great without it as well!

    Reply
    • Avatar for TraciTraci

      July 15, 2015 at 4:58 am

      Thank you, Dora! Agreed! Delicious too, without the mozzarella. Thank you for sharing!

      Reply
  10. Avatar for TraciTraci

    April 20, 2015 at 3:11 pm

    Thank you, Christina! We love it! :D

    Reply
  11. Avatar for Kim EvansKim Evans

    August 21, 2014 at 2:45 pm

    5 stars
    Found this fantastic salad recipe on Pinterest and made it today using all the veggies I had in my kitchen! It was fabulous,healthy and pretty!!! Thanks for sharing! Loved it!!

    Reply
    • Avatar for TraciTraci

      August 21, 2014 at 3:10 pm

      Hey, Kim! Thanks for posting your success! So happy you enjoyed the recipe! :D

      Reply
  12. Avatar for TraciTraci

    August 2, 2014 at 11:21 pm

    Hi Arpita! Thanks so much! Hope you enjoy the recipe.

    Reply
  13. Avatar for TraciTraci

    August 2, 2014 at 11:21 pm

    Hi Min,
    Thank you so much! I really don’t know how to pronounce ciliegine!? Good question! 90, in August. In Texas?! Why, you did get a cold front! LOL!!

    Reply
  14. Avatar for Annie @MaebellsAnnie @Maebells

    July 31, 2014 at 2:36 pm

    5 stars
    This is such a beautiful salad! I feel like I could eat this by the bowlful! So fresh and summary!

    Reply
    • Avatar for TraciTraci

      July 31, 2014 at 4:47 pm

      Thanks, Annie! I almost did… eat the bowlful! :D

      Reply
  15. Avatar for Olivia - Primavera KitchenOlivia - Primavera Kitchen

    July 31, 2014 at 8:51 am

    What a gorgeous salad, Traci!!!! These look beyond words good!

    Reply
    • Avatar for TraciTraci

      July 31, 2014 at 9:30 am

      Thanks so much, Olivia!

      Reply
  16. Avatar for LeahLeah

    July 30, 2014 at 9:19 pm

    Yum! I’m making this!

    Reply
    • Avatar for TraciTraci

      July 31, 2014 at 7:01 am

      :D !

      Reply
  17. Avatar for Thalia @ butter and briocheThalia @ butter and brioche

    July 30, 2014 at 6:31 pm

    such an awesome summer salad.. i cant get enough of quinoa at the moment, definitely making this for dinner tonight. yum!

    Reply
    • Avatar for TraciTraci

      July 30, 2014 at 6:40 pm

      Thanks, Thalia. Oh yeah, this would make a filling dinner! Hope you enjoy the recipe!

      Reply
  18. Avatar for AllisonAllison

    July 30, 2014 at 2:04 pm

    Those colours! This recipe just lights up my computer! It’s so bright and fresh, you can’t help but want to just dive right in! And I bet it tastes bright and fresh, too. There’s nothing better than summer produce, especially right now as we’ve almost hit “peak” season. I love that you’ve used some veggies from your CSA box. Also, I LOVE that you timed yourself shelling peas -ha! Too funny. I need to do that sometime.

    Another gorgeous, healthy recipe that I want to devour and more beautiful photos. You’re blog is such a great inspiration for me, Traci! Truly a gem.

    Reply
    • Avatar for TraciTraci

      July 30, 2014 at 2:25 pm

      Hi Allison! I love summer veggies too and the colors, yessss! I get a bit sad as August comes and I know that the veggies will be waning soon, but I also long for fall and the change in seasons. I’m conflicted!

      Hey, maybe next summer we’ll both get that herb garden planted! I could have used one for this salad!

      Thank you for your kind words, Allison. I so appreciate you, and your support.

      Reply
  19. Avatar for Geraldine | Green Valley KitchenGeraldine | Green Valley Kitchen

    July 30, 2014 at 11:40 am

    Traci, this looks so good. I love all the vegetables in this salad – all beautiful colors that make the salad pop. Also, quinoa based salads are my favorite – throw a little mozzarella in there and I’m extremely happy. Thanks for the great recipe!

    Reply
    • Avatar for TraciTraci

      July 30, 2014 at 12:30 pm

      Thank you, Geraldine! Another recipe for all those beautiful cherry tomatoes you have! :D

      Reply

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