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–+ servings
Summer Quinoa Salad

Summer Quinoa Salad

A healthy, quick, and vibrant side dish that's perfect for potlucks and casual dining alike. This easy-to-make, gluten-free, and vegetarian option is refreshing and packed with nutrients and flavor.
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Prep Time 15 minutes
Cook Time 15 minutes
Cooling Time 10 minutes
Total Time 40 minutes
Course Salad, Side Dish
Cuisine Mediterranean
Servings 6 servings
Calories 285 kcal

Equipment

  • Fine-Mesh Strainer
  • Medium Saucepan
  • Large Bowl

Ingredients
  

  • 1 cup uncooked quinoa rinsed thoroughly
  • 2 cups vegetable broth or water with a pinch of salt
  • 1 cucumber diced (about 1 cup)
  • 1 cup cherry tomatoes halved
  • 1 bell pepper red, yellow, or orange, diced
  • 1/4 cup red onion finely chopped
  • 1/2 cup feta cheese crumbled (omit for vegan option)
  • 1/3 cup kalamata olives pitted and sliced
  • 1/4 cup fresh herbs mint, parsley, or basil, chopped

Dressing

  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 clove garlic minced
  • 1 teaspoon honey or maple syrup optional
  • salt and pepper to taste

Instructions
 

  • Rinse the quinoa in cold water using a fine mesh strainer until the water runs clear. This removes the bitter saponin coating.
  • Combine quinoa and vegetable broth in a medium saucepan and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes until all liquid is absorbed and the quinoa's spiral-like germs are visible.
  • Transfer the cooked quinoa to a large bowl and fluff with a fork. Allow it to cool completely. For faster cooling, spread the quinoa on a baking sheet and refrigerate for 10 minutes.
  • While the quinoa cools, prepare your fresh ingredients. Dice the cucumber, halve the cherry tomatoes, and chop the bell pepper and red onion. For milder onion flavor, place chopped red onion in ice water for 5 minutes before adding to the salad.
  • In a small bowl, whisk together olive oil, lemon juice, minced garlic, honey or maple syrup (if using), salt, and pepper to make the dressing.
  • Add the prepared vegetables, olives, and herbs to the cooled quinoa. Pour the dressing over the mixture and toss gently to combine. For best flavor development, let the salad marinate for at least 20 minutes before serving.
  • Just before serving, fold in the crumbled feta cheese to maintain its distinct texture and flavor in every bite.

Notes

This Summer Quinoa Salad stays fresh in an airtight container in the refrigerator for up to 3 days. For optimal meal prep, prepare all components separately and assemble individual portions as needed.
Substitution Ideas: Swap quinoa with bulgur for a different texture, use goat cheese instead of feta for a tangier flavor, or replace bell peppers with roasted red peppers for a smoky twist. For a protein boost, add a cup of chickpeas or edamame.
For a vegan version, omit the feta cheese and use maple syrup instead of honey in the dressing.

Nutrition

Calories: 285kcalCarbohydrates: 32gProtein: 8gFat: 14gSaturated Fat: 4gCholesterol: 17mgSodium: 520mgPotassium: 420mgFiber: 5gSugar: 4gVitamin A: 1120IUVitamin C: 45mgCalcium: 10mgIron: 15mg
Keyword Quinoa Salad, Summer Salad, Healthy Salad, Gluten-Free, Vegetarian
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