Nectarine Summer Quinoa Salad (Vegan + Gluten Free)

One of my favorite things to eat in the summer time is fresh fruit - whether its from the farmer's market or the supermarket, summer is the best time to devour all the produce that is in season. 

Usually when I grab a piece of fruit - I go the sweet route and eat is solo, in my yogurt, with my granola, or on toast in the morning. However, every now and then I like to take my fruit and go the savory route.

One of the best ways to do this in with quinoa. This gluten free grain is so versatile. It can be transformed in so many different ways. 

The best way to eat quinoa in the summertime though -- no questions asked -- is with nectarines.


Yes really -- nectarines.

Their bright, juicy, and sweet but tart flavor goes great with cilantro, black beans, and cucumbers. These fragrant, fresh flavors pair perfectly together --- especially in a salad.

Is your mouth watering yet?

Pull yourself together. Scroll down and get cooking so you can enjoy this nectarine summer quinoa salad for yourself today. 

Nectarine Summer Quinoa Salad


(serves 8)


  • 2 cups of cooked quinoa
  • 1 bell pepper (diced)
  • 1 roma tomato (diced)
  • 1/2 persian cucumber (diced)
  • 1 cup of black beans
  • 3 nectarines
  • 1/4 cup of red onion (diced)
  • 1/3 cup of cilantro (chopped)
  • juice of a lime


Gather together all of your ingredients. First, you will prep the quinoa. Take 2/3 cup of dry quinoa and 1 1/2 cups of water, and pour them into a small pot on your stove. Cook the quinoa on medium heat until all of the water is absorbed and the quinoa doubles in size (about 20 minutes).


While this is cooking chop up all of your onion, cilantro, nectarines, cucumber, tomato, peppers and put them in a large mixing bowl. Set this to the side.


When the quinoa is finished, drain any of the excess water and put aside in a separate bowl and let it cool.

Once the quinoa is cooled, mix in your vegetables, black beans, and quinoa. Stir them all together. Then you will take the juice of the lime and squeeze it into the mixture.


Serve immediately or put in the fridge. The recipe will last one week in the fridge (but trust me you will have gobbled it all up before the week is over...)


Did you try the recipe? How'd yours turn out? Share with me in the comments below.