---
title: Summer Quinoa Salad
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/summer-quinoa-salad-5939ad06313100324316a9b2
servings: 2
prep time: 15 minutes
cook time: 20 minutes
time required: 35 minutes
difficulty: Easy
allergens: [Milk]
tags: [Gluten Free, Vegetarian, Salad, Summer, Grain Bowl]
rating: 3.5
rating_count: 745
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Light yet filling combination of seasonal veggies and tangy dressing
  - theme: Ease of prep
    text: Simple assembly with broiling vegetables while quinoa cooks
image: "https://images.recipes.furrysalamander.com/summer-quinoa-salad.avif"
---

Heat a #small pot{} over medium-high heat. Bring @water{1½%cups} to a boil with a pinch of @salt{1%tsp}. Rinse @tri-colored quinoa{1%cup} in a fine mesh strainer. Pick leaves from @basil{1%bunch} and add the stems to the pot. Once water boils, add the quinoa. Reduce heat to low, cover, and simmer until tender ~{15%minutes}. Transfer to a #large bowl{} and discard the basil stems.

Meanwhile, trim the woody bottom ends from @asparagus{12%oz}. Halve @yellow squash{1%lb} crosswise, then cut each half into 6 wedges. Roughly chop @black olives{½%cup}. Stack the reserved basil leaves and slice into thin ribbons.

Preheat broiler to high. In a #large bowl{}, toss together the yellow squash, @olive oil{1%tbsp}, a pinch of salt, @black pepper{1%tsp}, and @tuscan heat spice{2%tbsp}. Spread onto a #baking sheet{} and broil until just starting to brown ~{10%minutes}. If grilling instead, place oiled and seasoned squash over direct heat and grill until starting to char ~{10%minutes}.

Remove the baking sheet from the broiler and toss the squash, keeping it toward one side. Add the asparagus to the other side and toss with a drizzle of the remaining olive oil. Season with salt and pepper. Return to the broiler and continue cooking until the squash is nicely browned and asparagus is tender ~{10%minutes}. If grilling, flip squash, add asparagus to the grates, and grill until tender and charred ~{10%minutes}.

While vegetables cook, whisk together @red wine vinegar{2%tbsp}, @dijon mustard{1%tbsp}, @honey{1%tbsp}, and the remaining @olive oil{1%tbsp} in a #medium bowl{}. Season with salt and pepper to taste. Once vegetables are done, set aside a few pieces for garnish. Cut the remaining vegetables into bite-sized pieces. Add to the large bowl with the cooked quinoa along with the black olives, half the @feta cheese{¾%cup}, half the sliced basil, and half the @sunflower seeds{2%tbsp}. Pour in half the dressing and toss to combine. Adjust seasoning with salt and pepper.

Divide the quinoa mixture between plates. Top with the reserved vegetables, remaining basil, sunflower seeds, and feta cheese. Drizzle the remaining dressing over each plate and serve immediately.