Description

Looking for a light, nutritious dish to enjoy on warm summer days? This Summer Quinoa Salad is a colorful medley of fresh vegetables and protein-rich quinoa, all tossed in a zesty lemon vinaigrette. Perfect as a main course or side dish, it’s quick to prepare and makes an ideal meal prep option for busy weeks. Each bite is bursting with flavor and goodness, making it a delightful addition to your gatherings and picnics.

Ingredients

Scale

2 cups cooked and cooled quinoa
1 cup chopped cucumber (Persian or English)
1 cup chopped cherry tomatoes
1 cup canned chickpeas (drained and rinsed)
3/4 cup corn (fresh or frozen)
3 tablespoons chopped fresh basil
1/3 cup lemon juice
2 tablespoons olive oil
1 tablespoon Dijon mustard
1 tablespoon honey
Salt and pepper to taste

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Instructions

In a large bowl, combine the cooked quinoa, cucumber, cherry tomatoes, chickpeas, corn, and fresh basil.
In a separate jar, whisk together lemon juice, olive oil, Dijon mustard, honey, salt, and pepper until well blended.
Pour the vinaigrette over the salad mixture and gently toss to coat all ingredients evenly.
Taste and adjust seasoning if necessary. Serve immediately or refrigerate until ready to enjoy.

Nutrition

Serving Size: 1 cup (240g)
Calories: 320
Sugar: 5g
Sodium: 150mg
Fat: 10g
Saturated Fat: 1g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 46g
Fiber: 10g
Protein: 12g
Cholesterol: 0mg