Go Back
As the temperatures rise and summer approaches, the quest for light, nutritious meals becomes more pronounced. The growing popularity of healthy salads during the warm months is not merely a trend; it reflects a shift towards more vibrant, fresh eating. Among the numerous salad options, the Refreshing Summer Quinoa Salad stands out as a delightful combination of flavor, texture, and nutrition. This dish not only embodies the essence of summer but also serves as a versatile base for various gatherings, whether it’s a picnic in the park, a backyard barbecue, or a light lunch at home.

Summer Quinoa Salad

Beat the heat with a Refreshing Summer Quinoa Salad, the ultimate dish for warm weather gatherings. This vibrant salad combines protein-packed quinoa with a colorful mix of fresh vegetables like cherry tomatoes, cucumbers, and bell peppers, all drizzled with a zesty lime dressing. Perfect for picnics, barbecues, or light lunches, this nutritious and versatile dish is a celebration of summer’s bounty. Explore the health benefits and customizable options to make it your own! Enjoy refreshing flavors and a satisfying crunch in every bite.
Print Recipe Pin Recipe

Ingredients
  

1 cup quinoa, thoroughly rinsed

2 cups water or vegetable broth

1 cup cherry tomatoes, halved

1 cup cucumber, diced

1 bell pepper (your choice of color), diced

1/2 red onion, finely chopped

1 cup corn (can be fresh, canned, or frozen and thawed)

1/4 cup fresh parsley, roughly chopped

1/4 cup feta cheese, crumbled (optional)

1 avocado, diced

Juice from 2 limes

3 tablespoons extra virgin olive oil

Salt and pepper, to taste

1 teaspoon ground cumin (optional for a warm note)

1 teaspoon chili powder (optional for a spicy kick)

Instructions
 

Cook Quinoa: In a medium saucepan, combine the rinsed quinoa and either water or vegetable broth. Bring the mixture to a rolling boil, then lower the heat to a gentle simmer. Cover and let it cook for approximately 15 minutes, or until the quinoa appears fluffy and all the liquid is absorbed. Once cooked, remove from heat and allow it to cool to room temperature.

    Prepare Vegetables: While the quinoa cooks, take this time to chop your vegetables. In a large mixing bowl, combine halved cherry tomatoes, diced cucumber, diced bell pepper, finely chopped red onion, corn, and chopped parsley. If you enjoy a bit of additional flavor, you can sprinkle in the ground cumin and chili powder at this step.

      Mix Dressing: In a separate small bowl, whisk together the freshly squeezed lime juice, extra virgin olive oil, and a pinch of salt and pepper. Taste the dressing and adjust the seasoning as per your preference.

        Combine Ingredients: After the quinoa has cooled, fluff it gently with a fork to separate the grains. Transfer the quinoa into the large bowl with the prepared vegetables. Pour the dressing over the salad and carefully toss all the ingredients together to ensure even distribution.

          Incorporate Avocado and Cheese: Gently fold in the diced avocado and, if desired, the crumbled feta cheese. This will introduce a delightful creaminess and a savory touch to the salad.

            Chill and Serve: For optimal flavor, place the salad in the refrigerator and let it chill for about 30 minutes before serving. This allows the flavors to meld together beautifully.

              Garnish (Optional): Just before serving, feel free to garnish the salad with extra chopped parsley or a fresh squeeze of lime for a zesty finish.

                Prep Time, Total Time, Servings: 15 min | 45 min | Serves 4-6

                  Enjoy this vibrant and nutritious salad that’s perfect for warm summer days!