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Summer Veggie Quinoa Salad

Summer Veggie Quinoa Salad for a Refreshing Healthy Boost

Enjoy a colorful, protein-rich Summer Veggie Quinoa Salad, perfect for warm days, packed with fresh veggies and a zesty dressing.
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Prep Time 15 minutes
Cook Time 15 minutes
Chill Time 30 minutes
Total Time 1 hour
Servings: 4 cups
Course: Lunch
Cuisine: Healthy
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Quinoa
  • 2 cups water Essential for cooking the quinoa perfectly.
  • 1 cup uncooked Bob's Red Mill Organic Quinoa A high-protein and fiber base that holds everything together.
For the Veggies
  • 1.5 cups halved cherry tomatoes Bursting with sweetness, they provide a juicy bite.
  • 1 cup peeled and chopped cucumber Adds crunchy hydration, perfect for summer days.
  • 1 cup peeled and sliced carrot Introduces natural sweetness and bright color.
  • 1 cup chopped bell pepper Offers a crunchy texture and a pop of flavor.
  • 0.5 cup thinly sliced green onion A mild onion flavor that elevates the overall taste.
  • 0.25 cup chopped fresh basil Infuses aromatic freshness into the mix.
  • 0.25 cup chopped fresh parsley Brightens the salad with its vibrant flavor.
  • 0.5 cup roughly chopped raw almonds Provides satisfying crunch and healthy fats.
For the Dressing
  • 0.25 cup olive oil A rich base for the dressing that binds flavors.
  • 1 tablespoon freshly squeezed lemon juice Adds brightness and zest to the salad.
  • 1 tablespoon honey Sweetens the dressing beautifully.
  • 1 tablespoon dijon mustard Introduces tangy creaminess to the dressing.
  • 1 clove garlic, minced For an aromatic depth that boosts flavor.
  • 0.5 teaspoon fine sea salt Essential for enhancing all the flavors.
  • 1 pinch pepper To finish and season to taste.

Equipment

  • medium saucepan
  • large mixing bowl
  • small bowl
  • Whisk

Method
 

Step‑by‑Step Instructions
  1. In a medium saucepan, bring 2 cups of water to a rolling boil. Stir in 1 cup uncooked quinoa, cover, reduce heat, and simmer for 12-15 minutes.
  2. Remove from heat and let it sit, covered, for an additional 5 minutes. Fluff with a fork and transfer to a large mixing bowl. Let cool for 15 minutes.
  3. In the cooled quinoa bowl, add halved cherry tomatoes, chopped cucumber, sliced carrots, chopped bell pepper, thinly sliced green onion, chopped fresh basil, parsley, and roughly chopped raw almonds.
  4. In a small bowl, whisk together olive oil, lemon juice, honey, dijon mustard, minced garlic, fine sea salt, and pepper until well blended.
  5. Pour the dressing over the salad and toss gently to coat. Adjust seasoning with additional salt and pepper to taste.
  6. Chill the salad in the refrigerator for at least 30 minutes before serving.

Nutrition

Serving: 1cupCalories: 210kcalCarbohydrates: 30gProtein: 8gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 100mgPotassium: 500mgFiber: 5gSugar: 3gVitamin A: 2500IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

Always rinse quinoa before cooking to remove bitter saponins. Allow the salad to chill for better flavor blending.

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