Description

Summer Quinoa Salad is a vibrant and nutritious dish that perfectly encapsulates the essence of warm weather dining. This refreshing salad features fluffy quinoa combined with a colorful array of fresh vegetables, including crisp cucumbers, juicy cherry tomatoes, and hearty chickpeas. Tossed in a zesty lemon vinaigrette, this salad is not only quick to prepare but also packed with protein and fiber, making it an ideal choice for summer gatherings, picnics, or as a satisfying lunch. Enjoy it on its own or pair it with grilled chicken or turkey for a complete meal.

Ingredients

Scale

2 cups cooked and cooled quinoa
1 cup chopped Persian or English cucumber
1 cup chopped cherry tomatoes
1 cup canned chickpeas (drained and rinsed)
3/4 cup corn (fresh or frozen)
3 tablespoons chopped fresh basil
1/3 cup fresh lemon juice
2 tablespoons olive oil
1 tablespoon dijon mustard
1 tablespoon honey
Kosher salt and fresh ground black pepper to taste

Instructions

In a large bowl, combine quinoa, cucumber, cherry tomatoes, chickpeas, corn, and basil. Season with salt and pepper to taste.
In a small jar, mix lemon juice, olive oil, dijon mustard, honey, salt, and pepper. Shake until well combined.
Pour the vinaigrette over the salad mixture and stir gently to coat evenly.
Serve immediately or cover and refrigerate until ready to enjoy.

Prep Time: 15 minutes
Cook Time: None
Category: Salad
Method: Mixing
Cuisine: Mediterranean

Nutrition

Serving Size: 1 cup (250g)
Calories: 360
Sugar: 6g
Sodium: 200mg
Fat: 13g
Saturated Fat: 2g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 53g
Fiber: 10g
Protein: 12g
Cholesterol: 0mg

Keywords: Feel free to customize by adding other seasonal vegetables like bell peppers or zucchini. Letting the salad chill for at least 30 minutes will enhance the flavors.