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Garden Fresh Summer Quinoa Salad

Loaded with everything fresh, light, healthy, and SUMMERY!! Great for parties, potlucks, and lunch boxes because there's no mayo!

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 6
Calories: 209 kcal
Course: Side Dish , Salad
Cuisine: American

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

Instructions

    Cup of Yum
  1. 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.
  2. Add the quinoa and stir it into the onions and let it toast for about 30 seconds.
  3. 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.
  4. 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.
  5. Add the quinoa and stir to combine.
  6. 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

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

% 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.