Garden Fresh Summer Quinoa Salad
User Reviews
4.8
12 reviews
Excellent
Garden Fresh Summer Quinoa Salad
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Loaded with everything fresh, light, healthy, and SUMMERY!! Great for parties, potlucks, and lunch boxes because there's no mayo!
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Ingredients
- 2 tablespoons olive oil
- one large sweet Vidalia or yellow onion peeled and diced small
- 1 cup quinoa I used white but you can use tri-colored
- 1 ¼ cups water
- 2 tablespoons apple cider vinegar
- 2 tablespoons lemon juice
- 1 teaspoon salt plus more for seasoning fruit and vegetables in bowl
- ½ teaspoon freshly ground black pepper plus more for seasoning fruit and vegetables in bowl
- 5 or 6 green onions trimmed and sliced into thin rounds (use green and white parts)
- 1 ½ to 2 cups fresh nectarines diced small (from about 2 medium nectarines, I didn’t peel)
- ¾ cup fresh sweet corn from about 1 small ear, frozen may be substituted
- ¾ cup English cucumber diced small (regular cucumbers will release more water and seeds)
- ¾ cup Cherry or grape tomatoes halved
- ½ cup fresh basil leaves stems discarded, finely chopped
- pinch granulated sugar optional and to taste
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Instructions
- To a large skillet or saucepan, add the olive oil, sweet Vidalia onions, and cook over medium-high heat, stirring occasionally, until onions have softened and just begin to lightly caramelize, about 7 minutes.
- Add the quinoa and stir it into the onions and let it toast for about 30 seconds.
- Add the water, apple cider vinegar, lemon juice, 1 teaspoon salt, 1/2 teaspoon pepper, stir to combine, reduce the heat to low, cover pan, and cook for about 12 to 15 minutes, or until all liquid has been absorbed. While quinoa cooks, chop the remaining ingredients.
- To a very large bowl, add the green onions, nectarines, corn (I don’t cook it and slice it into the bowl directly from the cob), cucumber, tomatoes, basil, season with salt and pepper to taste (I used about 1/2 teaspoon of each), and stir to combine.
- Add the quinoa and stir to combine.
- Taste and check for seasoning balance, adding salt, pepper, and an optional pinch of sugar to taste.
Notes
- Dish can be served warm and immediately or stored in an airtight container in the fridge for up to 5 days. The flavors develop over time and tastes better a day or two after making it, and it can either be served cold, at room temp, or gently reheated.
- Adapted from Lemon, Sun-Dried Tomato, and Almond Quinoa Salad.
Nutrition Information
Show Details
Serving
1
Calories
209kcal
(10%)
Carbohydrates
37g
(12%)
Protein
5g
(10%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
5g
Sodium
500mg
(21%)
Fiber
6g
(24%)
Sugar
17g
(34%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 209 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 209kcal | 10% |
| Carbohydrates | 37g | 12% |
| Protein | 5g | 10% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 5g | 29% |
| Sodium | 500mg | 21% |
| Fiber | 6g | 24% |
| Sugar | 17g | 34% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
12 reviews
Excellent
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