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Summer Quinoa Salad

Refreshing Summer Quinoa Salad with a Zesty Twist

This Summer Quinoa Salad is a vibrant celebration of fresh flavors, packed with seasonal vegetables and super nutritious.
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Prep Time 15 minutes
Cook Time 15 minutes
Cooling Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Salads
Cuisine: Mediterranean
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 cup Cooked Quinoa the hearty base of the salad; it provides essential protein and fiber.
  • 1 medium Chopped Persian or English Cucumber adds a refreshing crunch and hydration to every bite.
  • 1 cup Chopped Cherry Tomatoes these little gems contribute natural sweetness and a vibrant burst of color.
  • 1 can Canned Chickpeas ensure they’re drained and rinsed for added protein.
  • 1 cup Corn fresh or frozen, sweetens the salad.
  • ¼ cup Chopped Fresh Basil provides aromatic freshness; feel free to use parsley if desired.
For the Vinaigrette
  • ½ teaspoon Kosher Salt essential for seasoning; adjust to taste.
  • ¼ teaspoon Fresh Ground Black Pepper essential for seasoning; adjust to taste.
  • 2 tablespoons Lemon Juice bright acidity is key; use fresh.
  • 3 tablespoons Olive Oil adds rich depth; avocado oil can substitute.
  • 1 teaspoon Dijon Mustard helps emulsify the vinaigrette.
  • 1 teaspoon Honey offers natural sweetness; can swap for maple syrup.

Equipment

  • large pot
  • cutting board
  • knife
  • Small jar or bowl

Method
 

Step-by-Step Instructions
  1. Cook the quinoa according to the package instructions, typically boiling in water for about 15 minutes until fluffy. Cool to room temperature.
  2. Chop cucumber, cherry tomatoes, and fresh basil into bite-sized pieces. Rinse and drain chickpeas.
  3. In a small jar or bowl, combine lemon juice, olive oil, Dijon mustard, honey, salt, and pepper. Shake or whisk until emulsified.
  4. In a large bowl, combine cooled quinoa, chopped vegetables, and chickpeas. Toss gently to mix.
  5. Pour vinaigrette over the salad and toss gently until coated well.
  6. Serve immediately or refrigerate for at least 30 minutes to meld flavors.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 40gProtein: 10gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 6gSodium: 200mgPotassium: 500mgFiber: 6gSugar: 3gVitamin A: 200IUVitamin C: 20mgCalcium: 40mgIron: 2mg

Notes

Allow the salad to chill for better flavor melding. It keeps well in the fridge for up to 4 days.

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