This post has been updated with new photos and tips.
Summer vegetable grain salad is a zesty quinoa and wild rice salad that combines fresh corn, tomatoes, cucumbers, bell pepper, and green onions in a zippy lime, honey, Dijon vinaigrette. It’s a protein-packed and antioxidant-rich grain salad that’s a healthy make-ahead grilling side dish and easy meal prep lunch salad.
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You’re going to love this
10-minute salad. This salad is so fast and easy to make, you can easily toss it together in about ten minutes.
Gluten-free grain salad. This summer wild rice and quinoa salad is a delicious option for anyone who is avoiding gluten -- or just ready to try something other than the same old pasta salad.
Plant-based protein. If you’re vegetarian, this quinoa and wild rice salad has plenty of protein without adding chicken or tuna -- though either one would taste amazing in this salad!
Super summery. When the temperature spikes, there’s nothing better than a cool, refreshing salad to go along with your grilled favorites. And the combination of wild rice with fresh corn, cukes, and tomatoes tastes like summer in the Midwest.
Quinoa and wild rice. This dynamic duo of superfood grains add texture, nutty flavor, and a good amount of protein to the salad. Wild rice also brings potassium to the party.
Make ahead. You can easily toss this zesty quinoa, wild rice, and veggie salad up a day ahead of your picnic or party. Or for your weekly lunch meal prep.
Simple, zippy vinaigrette. I tend to like my vinaigrettes on the zippier side of the street, so the ratio of lime and Dijon compared to the olive oil is quite high. If you like yours a bit more balanced, add more olive oil.
How to Make Summer Vegetable Grain Salad
In a small bowl, whisk together the lime juice and zest, honey, Dijon mustard, olive oil, garlic powder, cayenne pepper, and salt and pepper.
In a large bowl, combine the wild rice, quinoa, cucumber, red bell pepper, corn, cherry tomatoes, green onions, and parsley.
Toss the quinoa and wild rice mixture with the salad dressing. Refrigerate until ready to use. It will stay crisp in the refrigerator for a few days.
Summer Vegetable Grain Salad
- 1 ½ cup wild rice, cooked
- 1 cup quinoa, cooked
- ½ cup seedless cucumber, diced
- ½ cup red bell pepper, diced
- ½ cup corn, fresh or frozen & thawed
- ½ cup cherry tomatoes, sliced
- 3 green onions, sliced
- ¼ cup parsley or cilantro, chopped
- 1 lime, zest and juice
- 1 teaspoon honey
- 1-2 teaspoons Dijon mustard
- 1 teaspoon olive oil
- ½ teaspoon garlic powder
- 1 dash cayenne pepper (optional)
- salt and pepper, to taste
- In a large bowl, combine the wild rice, quinoa, cucumber, red bell pepper, corn, cherry tomatoes, green onions, and parsley.
- In a small bowl, whisk together the lime juice and zest, honey, Dijon mustard, olive oil, garlic powder, cayenne pepper, and salt and pepper.
- Toss the quinoa and wild rice mixture with the salad dressing. Refrigerate until ready to use. It will stay crisp in the refrigerator for a few days.
My Recipe Essentials
Pyrex Mixing Bowls
Whether you're setting up your first kitchen or paring down to the essentials, this set of mixing bowls is a must-have. And you'll use them for everything. I use the small one for whisking together dressings -- like the one in this recipe --- all the time. And the large one is perfect for a batch of brownies.
14 x 17 Cutting Board
I have a couple of these cutting boards and I love them. They're nice and big -- large enough to span my sink, but not too big to fit into my cupboard. They're easy to clean and stand up to years of wear. I like using wood and bamboo cutting boards, too -- but these are my go-tos.