Quinoa Summer Salad
This Quinoa Summer Salad is fresh, colorful, and full of bright summer flavors. Fluffy quinoa combines with crisp cucumber, juicy tomatoes, sweet corn, creamy avocado, and a zesty lemon dressing for a healthy and satisfying salad perfect for picnics, meal prep, or light summer dinners.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: B
- Method: Mixing
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
- 1 cup uncooked quinoa
- 2 cups water
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 avocado, diced
- 1 cup sweet corn
- 1 red bell pepper, diced
- 1/4 red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- 1/4 cup feta cheese
- Juice of 2 lemons
- 3 tablespoons olive oil
- 1 teaspoon honey
- Salt to taste
- Black pepper to taste
Instructions
- Rinse the quinoa thoroughly under cold water.
- Add quinoa and water to a saucepan and bring to a boil.
- Reduce heat, cover, and simmer for 15 minutes until fluffy.
- Allow the quinoa to cool completely.
- Dice the cucumber, bell pepper, avocado, and halve the cherry tomatoes.
- Whisk together lemon juice, olive oil, honey, salt, and black pepper.
- Add quinoa and vegetables to a large mixing bowl.
- Pour dressing over the salad and toss gently to combine.
- Fold in avocado and feta cheese before serving.
- Chill for 20 minutes and enjoy cold.
Notes
Rinse quinoa before cooking to remove bitterness. Add avocado just before serving to keep it fresh and green. This salad stores beautifully in the refrigerator for up to 3 days. You can also add chickpeas or grilled chicken for extra protein.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 10mg