Summer Quinoa Salad
Bright, refreshing, and bursting with seasonal flavors, this Summer Quinoa Salad is the ultimate wholesome dish for warm-weather dining. Packed with protein-rich quinoa, crisp cucumber, juicy cherry tomatoes, and a medley of fresh herbs like parsley and mint, this salad offers a vibrant medley of textures and tastes. A zesty homemade dressing made with olive oil, lemon juice, and lemon zest ties everything together for a tangy, citrusy finish. Customize it with creamy avocado or crumbly feta cheese for an added layer of indulgence. Ready in just 35 minutes, this light yet satisfying salad is perfect as a healthy lunch, a picnic side, or a refreshing make-ahead meal for any summer gathering. With its colorful presentation and irresistible flavors, this quinoa salad is sure to become a warm-weather staple!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup quinoa
- 2 cups water
- 1 medium cucumber
- 1.5 cups cherry tomatoes
- 0.25 cup red onion
- 0.5 cup fresh parsley
- 0.25 cup fresh mint
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 cup feta cheese (optional)
- 1 large avocado (optional)
Instructions
Rinse the quinoa under cold water using a fine-mesh strainer to remove any bitterness.
In a medium saucepan, combine the quinoa and water. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the water is absorbed and the quinoa is tender.
Remove the quinoa from heat and let it cool completely. Fluff with a fork to loosen the grains.
While the quinoa is cooling, prepare the vegetables. Dice the cucumber, halve the cherry tomatoes, finely chop the red onion, and roughly chop the parsley and mint.
In a small bowl, whisk together the olive oil, lemon juice, lemon zest, salt, and black pepper to create the dressing.
In a large mixing bowl, combine the cooled quinoa, cucumber, cherry tomatoes, red onion, parsley, and mint.
Pour the dressing over the salad and toss gently to combine, ensuring all ingredients are evenly coated.
If using, crumble the feta cheese and dice the avocado, then gently fold them into the salad.
Transfer the salad to a serving bowl, garnish with additional parsley or mint if desired, and serve chilled or at room temperature.
Nutrition Facts
Calories |
1052 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.0 g | 71% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2404 mg | 105% | |
| Total Carbohydrate | 113.7 g | 41% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 11.9 g | ||
| Protein | 28.4 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 131 mg | 10% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 1290 mg | 27% | |
*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.
