Brownstone Kitchen: The Ultimate Summer Harvest Quinoa Salad Recipe
At Brownstone Worldwide, we believe the best news is shared over a great meal. As the Georgia heat ramps up, our Brownstone Kitchen is leaning into fresh, vibrant flavors that bring the neighborhood together. This Summer Harvest Quinoa Salad is our new signature dish: it’s light, healthy, and packs a seasonal punch that’ll have your neighbors asking for the recipe.
The Fresh Lineup
To get that perfect “Brownstone Living” flavor, you’ll need:
- Base: 1.5 cups cooked white quinoa (cooled)
- Fruit: 2 sliced nectarines and 2 cups halved strawberries
- Veg: 1 cup fresh corn (shucked off the cob), 1 chopped cucumber, and thin red onion slices
- Finish: 1 chopped avocado and a handful of fresh mint
- Dressing: A quick whisk of lime juice, olive oil, honey, and Dijon mustard.
Let’s Get Mixing
- Prep the Grain: Cook your quinoa ahead of time. Pro-tip: let it cool completely so it doesn’t wilt your fresh fruit.
- Whisk It: Mix your dressing in a small jar. The honey and lime create a zesty balance against the sweet nectarines.
- The Toss: In a large bowl, combine everything except the avocado. Drizzle the dressing and toss gently.
- Final Touch: Fold in the avocado right before serving to keep it bright and firm.
The Neighbor-Favorite Tip
This salad is a “neighbor-favorite” because it holds up beautifully for potlucks. Unlike leafy salads that get soggy, the quinoa and corn stay crisp for hours.
Looking to upgrade your kitchen gear for the summer? Check out the latest curated picks at the Brownstone Marketplace. For more community stories and lifestyle tips, dive into our Brownstone Living section.
