Summer Quinoa Salad Recipe
User Reviews
5
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Prep Time
20 mins
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Cook Time
12 mins
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Total Time
32 mins
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Servings
6 servings
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Calories
272 kcal
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Course
Side Dish
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Cuisine
North American
Summer Quinoa Salad Recipe
Description
The Summer Quinoa Salad recipe starts with quinoa boiled in water and fluffed to a light texture. Pitted and quartered cherries bring a seasonal tartness that contrasts nicely with chunks of creamy feta cheese. Toasted almonds add a crunchy texture, while a trio of fresh herbs—basil, mint, and dill—brighten the salad with their distinct flavors. The lemony dressing is made from fresh lemon juice, white vinegar, olive oil, Dijon mustard, finely minced garlic, sea salt, and a touch of cayenne pepper for mild heat.
The dressing is intentionally seasoned a bit saltier than usual to fully season the salad. Tossed together, these components create a lively mix of textures and flavors that make this salad suitable for summer lunches or as a lighter side dish. It keeps well, so it can be prepared ahead for several meals.
Ingredients
Summer Quinoa Salad
- 1 cup quinoa uncooked
- 1 cup Cherry pitted and quartered
- ¼ cup feta cheese crumbled
- ½ cup almond chopped, dry roasted
- ¼ cup basil chopped
- ¼ cup mint
- ¼ cup dill
The Dressing
- lemon juice from 2 large lemons
- 1 tablespoon white vinegar
- ¼ cup olive oil
- ½ tablespoon Dijon mustard
- 1 clove garlic very finely minced
- ½ teaspoon salt see notes, sea salt
- cayenne pepper a pinch
Instructions
- Place the quinoa in a small pot and add 2 cups of water. Bring the pot to a boil over high heat. Cover the pot and reduce the heat to medium-low and continue to cook for 12-15 minutes. Remove the pot from the heat, fluff the quinoa with a fork, and set it aside with the lid off to cool.
- While the quinoa is cooking, pit the cherries, chop (and toast, if needed) the almonds, and chop the herbs.
- In a medium-sized bowl, whisk all of the salad dressing ingredients.
- Once the quinoa is room temperature, transfer it to a serving bowl. Add all of the remaining ingredients to the bowl and pour the lemony dressing over the top. Toss well then serve.
Notes
- The dressing should be slightly saltier than expected, as it seasons the entire salad.
- This salad keeps well refrigerated and can be enjoyed multiple days for lunch.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 272 kcal
% Daily Value*
| Serving | 1 serving = ⅙ of the recipe | |
| Calories | 272kcal | 14% |
| Carbohydrates | 25g | 8% |
| Protein | 7g | 14% |
| Fat | 17g | 26% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 6mg | 2% |
| Sodium | 280mg | 12% |
| Potassium | 299mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 100IU | 2% |
| Vitamin C | 7mg | 8% |
| Calcium | 75mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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