Description
Summer Quinoa Salad is a vibrant and nutritious dish that perfectly captures the essence of summer with its fresh ingredients and zesty lemon vinaigrette. This salad, featuring protein-packed quinoa, fiber-rich chickpeas, and colorful vegetables, makes for a delightful meal at picnics, potlucks, or light dinners. Ready in just 20 minutes, it caters to both health-conscious eaters and food enthusiasts alike. Enjoy it as a main course or side dish, and feel free to customize it with seasonal ingredients to suit your taste.
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
- 2 tablespoons fresh parsley, finely chopped
Instructions
- Cook quinoa according to package instructions and let cool.
- In a large mixing bowl, combine cooked quinoa with cucumber, cherry tomatoes, chickpeas, corn, and basil.
- In a small jar, mix lemon juice, olive oil, Dijon mustard, honey, salt, and pepper; shake until well combined.
- Pour vinaigrette over the salad mixture; stir gently until evenly coated.
- Adjust seasoning if needed and serve immediately or refrigerate for later.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 210
- Sugar: 5g
- Sodium: 290mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg