Go Back

Summer Berry, Sweet Corn, & Basil Quinoa Salad + Seedy Vinaigrette (Vegan+GF)

Enjoy some of the season's yummiest flavors in this simple to make salad.

Prep Time 15 minutes
Servings 4 servings (or 6 for side portion)



  • 4 cups fresh salad greens lettuce, spinach, etc., roughly chopped
  • 2 cups cooked quinoa
  • 1 cup whole kernal corn off the cob
  • 1 cup fresh berries of choice washed (stems removed for strawberries)
  • 1/2 cup sunflower seeds
  • 1/4 to asted pepitas
  • 1 bunch fresh basil leaves roughly chopped if large

Seedy Vinaigrette:

  • 1/2 cup sunflower oil
  • 1/4 cup white vinegar
  • 3 tablespoons sugar
  • 2 tablespoons sunflower seeds
  • 2 tablespoons pepitas
  • 1 tablespoon poppy seeds
  • 1 tablespoon sesame seeds
  • 1 tablespoon black sesame seeds
  • Sea salt and freshly ground black pepper to taste


Seedy Vinaigrette:

  1. Combine all the ingredients for vinaigrette in a medium jar with a tightly fitting lid and shake very well. Add salt and pepper to your taste then store in fridge until ready to serve.


  1. Gently toss the greens, quinoa, corn, and basil together for the salad in a large bowl using salad tongs. Top with fresh berries, sunflower seeds, and pepitas. Store salad in fridge until ready to serve.
  2. For serving, either gently toss entire salad with vinaigrette immediately before serving or serve on the side for individuals to add as desired.