Go Back
Before diving into the cooking process, it's crucial to rinse your quinoa properly. Quinoa grains are coated with a natural substance called saponin, which can impart a bitter taste if not washed away. Rinsing the quinoa under cold water in a fine-mesh strainer for about 2-3 minutes will help remove this coating and enhance the overall flavor of your salad. This simple step ensures that your quinoa is not only tasty but also has a pleasing texture that complements the fresh ingredients.

Summer Quinoa Salad

Discover the Fresh & Zesty Summer Quinoa Salad, a vibrant and nutritious dish perfect for warm days. Bursting with fresh ingredients like cherry tomatoes, cucumbers, and avocado, this salad combines textures and flavors that excite the palate. Quinoa, the star of the dish, provides complete protein while adding a delightful twist to meals. Ideal for picnics or meal prep, this salad brings summer to your table with every bite. Enjoy a wholesome and refreshing treat that supports your well-being!
Print Recipe Pin Recipe

Ingredients
  

1 cup quinoa

2 cups water or vegetable broth

1 cup cherry tomatoes, halved

1 medium cucumber, diced

1 bell pepper (red or yellow), diced

1 ripe avocado, diced

1/4 cup red onion, finely chopped

1/4 cup fresh parsley, chopped

1/4 cup feta cheese, crumbled (optional)

1/4 cup olive oil

2 tablespoons lemon juice

1 tablespoon red wine vinegar

1 teaspoon Dijon mustard

Salt and pepper, to taste

Instructions
 

Rinse the Quinoa: Start by rinsing the quinoa under cold water in a fine-mesh sieve to remove any bitterness.

    Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa and water (or vegetable broth). Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes, or until all the liquid is absorbed. Remove from heat and let it sit, covered, for another 5 minutes. Fluff with a fork.

      Prep the Veggies: While the quinoa is cooking, prepare your vegetables. Halve the cherry tomatoes, dice the cucumber and bell pepper, and finely chop the red onion and parsley.

        Make the Dressing: In a small mixing bowl, whisk together the olive oil, lemon juice, red wine vinegar, Dijon mustard, salt, and pepper until well combined.

          Combine All Ingredients: In a large mixing bowl, combine the cooked quinoa, cherry tomatoes, cucumber, bell pepper, avocado, red onion, and parsley. Pour the dressing over the salad and toss gently to combine all the ingredients.

            Add Feta: If desired, sprinkle crumbled feta cheese on top of the salad and lightly toss again.

              Chill and Serve: For best flavor, let the salad chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld beautifully.

                Enjoy: Serve chilled or at room temperature, and enjoy this refreshing and nutritious summer salad!

                  Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 4 servings