Summer Quinoa Salad
For a light and refreshing meal that captures the essence of summer, try this Summer Quinoa Salad. This vibrant dish features fluffy quinoa, hearty chickpeas, and a medley of crisp seasonal vegetables, all coated in a tangy lemon vinaigrette. Not only is it visually appealing, but it’s also packed with nutrients, making it an excellent choice for busy weeknights or family gatherings. Whether served as a main dish or a side, this salad is versatile enough to please everyone at the table. Plus, it’s quick and easy to prepare—perfect for involving kids in the kitchen!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: Serves approximately 4 people 1x
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
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 the quinoa, cucumber, tomatoes, chickpeas, corn, and basil.
- In a jar, mix together lemon juice, olive oil, Dijon mustard, honey, salt, and pepper. Shake well to combine.
- Pour the vinaigrette over the salad mixture and gently toss until everything is coated.
- Serve immediately or refrigerate for an hour to let flavors meld before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 5g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg
Find it online: https://www.kitchenstorydaily.com/summer-quinoa-salad/