Our quinoa summer salad is the perfect way to celebrate the fresh flavours of the season! Gardeners, this recipe is a wonderful way to use some of your home-grown tomatoes, cucumbers, peppers, or herbs.
Packed with colourful vegetables, fresh herbs, and a zesty lemon dressing, this salad is healthy without sacrificing flavour.
Whether you’re looking for a light meal or a side dish for your next barbecue, this quinoa summer salad is a great addition to your recipe roster.
Plus, it’s gluten-free and dairy-free, suiting a variety of diets. Simple, delicious, and bursting with freshness, this quinoa summer salad is sure to become a seasonal favourite. Keep reading to learn how to make it!
Ingredients:
1 cup quinoa, rinsed
2 cups water
1 cup cherry tomatoes, halved
1 cucumber, diced
1 bell pepper, diced
1/4 red onion, finely chopped
1/4 cup fresh parsley, chopped
1/4 cup fresh mint, chopped
1/4 cup olive oil
2 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon black pepper
1 avocado, diced (optional)
1/4 cup toasted pine nuts (optional)
Directions:
- In a medium saucepan, bring the quinoa and water to a boil. Reduce heat to low, cover, and simmer for about 15 minutes, or until the quinoa is cooked and water is absorbed. Fluff with a fork and let it cool.
- In a large bowl, combine the cooked quinoa, cherry tomatoes, cucumber, red bell pepper, red onion, parsley, and mint.
- In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper.
- Pour the dressing over the salad and toss to combine.
- If desired, add diced avocado and toasted pine nuts for extra flavour and texture.
- Chill in the refrigerator for at least 30 minutes before serving.
- Enjoy!
