Summer Salad with Quinoa
Bright, fresh, and bursting with flavor, this Summer Salad with Quinoa is the perfect healthy dish for hot days. Packed with nutrient-rich quinoa, crisp cucumbers, juicy cherry tomatoes, sweet red bell peppers, and zesty red onions, this vibrant salad is elevated with the refreshing combination of fresh parsley and mint. A tangy homemade dressing of extra virgin olive oil, lemon juice, and a touch of honey ties everything together, while optional crumbled feta adds a creamy, salty finish. Ready in just 35 minutes, this gluten-free salad is ideal as a light lunch, a side dish for barbecues, or a make-ahead meal that tastes even better after chilling. Perfect for summer entertaining or meal prep, this versatile salad is a must-try for your seasonal menu!
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Recipe Information
Ingredients
- 1 cup quinoa
- 2 cups water
- 1.5 cups cherry tomatoes
- 1 medium cucumber
- 1 medium red bell pepper
- 0.5 medium red onion
- 0.5 cup fresh parsley
- 0.25 cup fresh mint
- 3 tablespoons extra virgin olive oil
- 3 tablespoons lemon juice
- 1 teaspoon honey
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 cup crumbled feta cheese (optional)
Instructions
Rinse the quinoa thoroughly under running water using a fine mesh strainer to remove its natural coating, which can taste bitter.
In a medium saucepan, bring the 2 cups of water to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa has absorbed all the water.
Once cooked, remove the quinoa from the heat, fluff with a fork, and let it cool to room temperature.
While the quinoa is cooling, prepare the vegetables: halve the cherry tomatoes, dice the cucumber and red bell pepper, and finely chop the red onion.
Chop the fresh parsley and mint leaves finely, and set them aside.
In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and black pepper to create the dressing.
In a large salad bowl, combine the 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 evenly.
If using, sprinkle the crumbled feta cheese over the salad and give it a final toss.
Serve immediately, or chill in the refrigerator for 15–20 minutes to allow the flavors to meld together. Enjoy your Summer Salad with Quinoa!
Nutrition Facts
Calories |
777 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.5 g | 90% | |
| Saturated Fat | 24.0 g | 120% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 2562 mg | 111% | |
| Total Carbohydrate | 21.8 g | 8% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 14.0 g | ||
| Protein | 20.9 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 670 mg | 52% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 875 mg | 19% | |
*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.
