Quinoa Spring Summer Salad Gluten Free
Bright, fresh, and bursting with seasonal flavors, this Quinoa Spring Summer Salad is a vibrant, gluten-free dish perfect for warm-weather meals. Featuring fluffy quinoa as a wholesome base, this recipe brings together juicy cherry tomatoes, crisp cucumber, sweet red bell pepper, and aromatic herbs like parsley and mint for a refreshing medley of textures and flavors. Tossed in a zesty homemade lemon-honey dressing with a touch of olive oil, this salad strikes the perfect balance of tangy and sweet. Optional crumbled feta adds a creamy, savory touch, making it a crowd-pleaser for picnics, barbecues, or light lunches. Ready in just 30 minutes, it's a quick, nutrient-packed dish you’ll come back to all spring and summer long!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup quinoa
- 2 cups water
- 1 cup cherry tomatoes
- 1 medium cucumber
- 1 medium red bell pepper
- 0.5 small red onion
- 0.25 cup fresh parsley
- 0.25 cup fresh mint
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon honey
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
- 0.5 cup crumbled feta cheese (optional)
Instructions
Rinse the quinoa thoroughly under cold water using a fine-mesh sieve to remove its natural bitterness.
In a medium saucepan, combine the rinsed quinoa and 2 cups of water. Bring to a boil over medium-high heat.
Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is tender and the water is absorbed.
Remove the quinoa from the heat, fluff it with a fork, and allow it to cool to room temperature.
While the quinoa cools, prepare the vegetables. Halve the cherry tomatoes. Dice the cucumber and red bell pepper into small, bite-sized pieces. Finely chop the red onion, parsley, and mint.
In a small bowl, whisk together the olive oil, fresh lemon juice, honey, sea salt, and black pepper to create the dressing.
In a large mixing bowl, combine the cooked and cooled quinoa, cherry tomatoes, cucumber, red bell pepper, red onion, parsley, and mint.
Pour the dressing over the salad and toss gently to coat all the ingredients.
If desired, fold in the crumbled feta cheese for added creaminess and flavor.
Taste the salad and adjust seasoning with additional salt and pepper if needed.
Serve immediately or refrigerate for up to 2 hours before serving to allow the flavors to meld.
Garnish with additional parsley or mint leaves if desired and enjoy!
Nutrition Facts
Calories |
1442 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.9 g | 106% | |
| Saturated Fat | 24.7 g | 123% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 3743 mg | 163% | |
| Total Carbohydrate | 129.9 g | 47% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 22.6 g | ||
| Protein | 46.8 g | 94% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 753 mg | 58% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 1380 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
