Summer Quinoa Salad

I don’t know about you, but when it’s hot out I shift our meals towards lighter, fresher options that keep us energized and satisfied. If you’re looking for a vibrant, nutritious dish to add to your summer repertoire, look no further than my Summer Quinoa Salad with Lemon Vinaigrette. It’s not only bursting with flavor but also packed with essential nutrients to keep you feeling your best.

The Perfect Summer Salad

This quinoa salad is a perfect blend of wholesome ingredients that come together to create a dish that’s as nutritious as it is delicious. Here’s why this salad should be on your summer menu:

1. Nutritious Base: Quinoa
   • Quinoa is a superfood packed with protein, fiber, and essential minerals like magnesium and iron. It serves as a fantastic base for this salad, providing a satisfying and nutritious foundation.
2. Fresh and Flavorful Veggies
   • Cherry Tomatoes: These little gems add a burst of sweetness and are rich in vitamins A and C, along with antioxidants like lycopene.
   • Cucumbers: Refreshing and hydrating, cucumbers add a satisfying crunch without extra calories.
   • Avocado: Creamy avocado provides healthy omega-3 fats, fiber, and a host of vitamins including vitamin E and folate.
   • Red Onion: Finely chopped red onion brings a sharp, tangy flavor that complements the other ingredients and adds antioxidants to the mix.
3. Herbs for Freshness
   • Parsley and Mint: Fresh herbs like parsley and mint elevate the salad with their bright flavors and additional nutrients, including vitamin K and antioxidants.
4. Zesty Lemon Vinaigrette
   • A homemade lemon vinaigrette ties everything together with its tangy, zesty flavor. Made with extra-virgin olive oil, freshly squeezed lemon juice, lemon zest, honey or maple syrup (optional), Dijon mustard, and garlic, this dressing is light, flavorful, and free from artificial additives.

Easy to Prepare

This salad is straightforward to make, and the steps are simple:

1. Cook the Quinoa: Rinse and cook the quinoa, then let it cool to room temperature.
2. Prepare the Vegetables: While the quinoa cools, chop the cherry tomatoes, cucumber, avocado, and red onion.
3. Make the Lemon Vinaigrette: Whisk together the olive oil, lemon juice, lemon zest, honey or maple syrup, Dijon mustard, and minced garlic.
4. Assemble the Salad: Combine the quinoa, vegetables, and herbs in a large bowl, then toss with the vinaigrette.

Nutritional Breakdown

Each serving (about 1 cup) of this salad provides:

• Calories: ~220
• Total Fat: 12g (including healthy fats from the avocado and olive oil)
• Carbohydrates: 24g (with 5g of dietary fiber)
• Protein: 5g
• Vitamins and Minerals: High in vitamins A, C, and K, as well as essential minerals like iron and calcium.

Versatile and Delicious

This quinoa salad is incredibly versatile. Serve it as a main dish for a light lunch or dinner, or as a side dish at your next barbecue or picnic. It can be prepared ahead of time, making it an excellent option for meal prep or entertaining.

Make It Your Own

Feel free to customize this salad to suit your tastes:

• Add Protein: Grilled chicken, shrimp, or tofu can make this salad even heartier.
• Change Up the Veggies: Bell peppers, radishes, or corn can add different textures and flavors.
• Herb Variations: Basil or cilantro can be great substitutes for parsley and mint.

Enjoy this refreshing and nutritious quinoa salad all summer long, and feel good knowing you’re nourishing your body with wholesome, delicious ingredients.

Comment below and let me know what your favorite summer salad is!

Summer Quinoa Salad

Print Recipe

A refreshing summer recipe bursting with flavor and packed with essential nutrients

Prep Time:10 minutes mins

Cook Time:15 minutes mins

Total Time:25 minutes mins

Equipment

• small pot
• cutting board
• kitchen knife
• bowl
• measuring cups and spoons

Ingredients

For the Salad

• 1 cup quinoa
• 2 cups water
• 1 cup cherry tomatoes halved
• 1 cucumber diced
• 1 avocado diced
• 1/4 cup red onion finely chopped
• 1/4 cup fresh parsley chopped
• 1/4 cup fresh mint chopped (optional)
• Salt and pepper to taste

For the Lemon Vinaigrette

• 1/4 cup extra-virgin olive oil
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon lemon zest
• 1 tablespoon honey or maple syrup
• 1 teaspoon Dijon mustard
• 1 clove garlic minced
• Salt and pepper to taste

Instructions

Cook the Quinoa

• Rinse the quinoa under cold water to remove any bitterness.
• In a medium saucepan, combine the quinoa and water. Bring to a boil over medium-high heat.
• Once boiling, reduce the heat to low, cover, and simmer for 15 minutes, or until the water is absorbed and the quinoa is tender.
• Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and let it cool to room temperature.

Prepare the Vegetables

• While the quinoa is cooling, prepare the vegetables. Halve the cherry tomatoes, dice the cucumber and avocado, and finely chop the red onion, parsley, and mint (if using).

Make the Lemon Vinaigrette

• In a small bowl or jar, combine the olive oil, lemon juice, lemon zest, honey or maple syrup, Dijon mustard, and minced garlic.
• Whisk or shake well until the ingredients are fully combined. Season with salt and pepper to taste.

Assemble the Salad

• In a large mixing bowl, combine the cooked and cooled quinoa, cherry tomatoes, cucumber, avocado, red onion, parsley, and mint (if using).
• Pour the lemon vinaigrette over the salad and toss gently to combine, ensuring everything is well coated with the dressing.
• Season with additional salt and pepper if needed.

Serve

• Serve immediately, or refrigerate for 30 minutes to allow the flavors to meld.
• This salad can be stored in the refrigerator for up to 2 days, though the avocado may brown slightly.

Video

Notes

Serving Size and Servings per Recipe

• Serving Size: Approximately 1 cup
• Servings Per Recipe: About 6 servings

Nutritional Breakdown (Per Serving)

• Calories: ~220
• Total Fat: 12g
• Cholesterol: 0mg
• Sodium: 80mg
• Total Carbohydrates: 24g
  • Dietary Fiber: 5g
  • Sugars: 3g
• Protein: 5g
• Vitamin A: 10% DV
• Vitamin C: 25% DV
• Calcium: 4% DV
• Iron: 10% DV

Nutritional Analysis Breakdown

• Quinoa provides complex carbohydrates, protein, fiber, and essential minerals like magnesium and iron.
• Cherry Tomatoes contribute vitamins A and C, along with antioxidants like lycopene.
• Cucumber is hydrating and provides a low-calorie addition with vitamins and minerals.
• Avocado offers healthy monounsaturated fats, fiber, and various vitamins such as vitamin E, K, and folate.
• Red Onion adds flavor and contains antioxidants and small amounts of essential nutrients.
• Parsley and Mint contribute to vitamin K, vitamin C, and additional antioxidants.
• Lemon Vinaigrette made with olive oil provides healthy fats and a burst of fresh flavor with minimal added sugars from honey or maple syrup.

Course: Brunch, Lunch, Salad, Side Dish

Cuisine: Mediterranean

Keyword: anti-inflammatory, clean, dairy-free, gluten-free, healthy, quick and easy

Servings: 6

Calories: 220kcal