Summer Quinoa Salad

Summer is here, and what better way to celebrate than with a fresh, flavorful salad that’s perfect for hot days?

This Summer Quinoa Salad is a symphony of textures and tastes, with creamy feta, crunchy veggies, and a zesty dressing, all tied together with nutty quinoa – the ultimate summer side dish or light lunch!

Ingredients

• 1 cup quinoa, rinsed and drained
• 2 cups water or vegetable broth
• 2 cups cherry tomatoes, halved
• 1 cup cucumber, sliced
• 1 cup Kalamata olives, pitted
• 1 cup crumbled feta cheese
• 1/2 cup chopped red onion
• 1/4 cup chopped fresh parsley
• 2 tbsp olive oil
• 2 tbsp white wine vinegar
• 1 tsp Dijon mustard
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions

Rinse the quinoa in a fine-mesh strainer and drain well.

In a medium saucepan, bring the quinoa and water or vegetable broth to a boil.

Reduce the heat to low, cover, and simmer for about 15-20 minutes or until the quinoa is tender and the water has been absorbed.

While the quinoa cooks, prepare the vegetables.

In a large bowl, combine the cherry tomatoes, cucumber, olives, feta cheese, red onion, and parsley.

In a small bowl, whisk together the olive oil, white wine vinegar, Dijon mustard, and dried oregano.

Season with salt and pepper to taste.

Once the quinoa is cooked, let it cool slightly, then fluff it with a fork.

Add the cooked quinoa to the bowl with the vegetables and toss to combine.

Drizzle the dressing over the quinoa mixture and toss again to coat.

Check the seasoning and adjust as needed.

Serve warm or at room temperature.

Cover and refrigerate for up to a day if making ahead.

Notes

For this recipe, be sure to rinse the quinoa thoroughly to remove any saponins, which can give it a bitter taste.

Use vegetable broth instead of water for added flavor, especially if you’re using low-sodium broth.

Feel free to customize the veggies to your liking, but cherry tomatoes and cucumber are a must for that refreshing summer vibe.

If you’re not a fan of olives, try substituting with artichoke hearts or roasted red peppers for a similar salty kick.

For a creamier dressing, add a minced garlic clove or a teaspoon of honey to the olive oil mixture.

To make ahead, prepare the quinoa and veggies up to a day in advance, then dress just before serving.

Nutrional Value

• Calories: 420
• Total Fat: 22g
• Saturated Fat: 4.5g
• Cholesterol: 15mg
• Sodium: 250mg
• Total Carbohydrates: 40g
• Dietary Fiber: 5g
• Sugars: 6g
• Protein: 15g