Summer Quinoa Salad
User Reviews
4.7
Summer Quinoa Salad
Description
This salad begins by cooking quinoa until tender and fluffy, which acts as a hearty grain base. After cooling, it’s combined with sliced sweet peaches, halved grape tomatoes, fresh corn cut from the cob, diced red onion, creamy ripe avocado, crumbled feta cheese, and freshly chopped basil leaves. The ingredients contribute contrasting textures and flavors ranging from sweet and fruity to savory and herbal.
The lemon juice and golden balsamic vinegar dressing, enhanced with olive oil, honey, minced garlic, salt, and black pepper, is whisked separately then gently tossed with the salad ingredients to evenly coat and brighten the mix. The dressing’s balance of acidity and sweetness complements the salad’s components without overpowering them.
Served chilled or at room temperature, this salad works well as a standalone light meal or a side dish for grilled foods or picnic fare.
The quinoa and dressing can be made ahead of time and stored refrigerated for up to a week, making it convenient for meal prep or assembling just before serving.
Ingredients
For the Salad:
- 1 cup quinoa uncooked
- 2 cups water
- 2 peach pitted and sliced, small
- 1 cup grape tomato halved
- 1 cup corn 1 large ear, fresh sweet
- 1 avocado pitted and sliced, large ripe
- 1/2 onion diced, small; red variety
- 1/2 cup feta cheese crumbled
- 1/2 cup basil chopped, fresh
For the Dressing:
- 1/4 cup olive oil
- 2 tablespoons lemon juice fresh
- 1 tablespoon golden balsamic vinegar or champagne vinegar
- 1 teaspoon honey
- 1 clove garlic minced
- salt to taste, kosher salt and freshly ground
- black pepper to taste, kosher salt and freshly ground
Instructions
- First, make your quinoa. In a medium saucepan, bring quinoa and water to a boil. Cover with a lid, reduce heat to low, and simmer until for 15 minutes, or until quinoa is tender. Remove from heat and let stand for 5 minutes, covered. Remove lid and fluff with a fork. Transfer quinoa to a large bowl and let it cool while you make the dressing.
- In a small bowl or jar, whisk together the olive oil, lemon juice, vinegar, honey, garlic, salt and pepper. Set aside.
- Add the peaches, tomatoes, corn, avocado, onion, feta cheese, and basil to the large bowl of quinoa.
- Pour the dressing over the salad and gently toss to combine. Serve at room temp or cold.
Notes
- Prepare the quinoa and salad dressing ahead; keep refrigerated up to one week for easy assembly later.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 327 kcal
% Daily Value*
| Calories | 327kcal | 16% |
| Carbohydrates | 35g | 12% |
| Protein | 8g | 16% |
| Fat | 17g | 26% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 11mg | 4% |
| Sodium | 153mg | 6% |
| Potassium | 568mg | 12% |
| Fiber | 6g | 24% |
| Sugar | 9g | 18% |
| Vitamin A | 622IU | 12% |
| Vitamin C | 15mg | 17% |
| Calcium | 92mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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