Hey y’all! Summer is here, and nothing beats a big, colorful bowl of Summer Quinoa Salad to brighten up your table. This salad is loaded with fresh veggies, tangy feta, and tossed in a zesty lemon dressing—making it the perfect side for BBQs, healthy packed lunches, or easy weeknight dinners. It’s refreshing, filling, and super simple to throw together. Let’s get cooking!
Why You’ll Love This
- It’s bursting with fresh summer flavors and vibrant colors.
- Easy to make ahead for meal prepping or potlucks.
- Packed with plant-based protein for a satisfying meal.
- Light, gluten-free, and customizable to your taste.
- Ready in under 30 minutes—no sweat, even on hot days!
Ingredients
- 1 cup uncooked quinoa, rinsed
- 2 cups water
- 1 pint cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh mint, chopped
- 1/4 cup extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon honey or maple syrup
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
Directions
1. Cook the Quinoa
Rinse 1 cup of quinoa under cold water, combine with 2 cups of water in a medium saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed. Fluff quinoa with a fork and set aside to cool for 10 minutes.
2. Prep the Vegetables
While the quinoa cools, halve the cherry tomatoes, dice the cucumber and red bell pepper, finely chop the red onion, and set all veggies aside.
3. Whisk the Dressing
In a small bowl, whisk together olive oil, lemon juice, lemon zest, honey, salt, and black pepper until emulsified.
4. Assemble the salad
In a large bowl, combine cooked quinoa, cherry tomatoes, cucumber, red bell pepper, onion, feta, parsley, and mint. Pour over the dressing and gently toss to coat everything evenly.
5. Chill and Serve
Refrigerate the salad for at least 15 minutes to blend flavors, then serve chilled or at room temperature. Enjoy!
Notes
- Let the quinoa cool before combining to avoid wilting the veggies.
- Add dressing just before serving if making ahead to keep the salad crisp.
- Feel free to increase the herbs for extra freshness.
Variations
- Vegan Version: Skip the feta or use a plant-based alternative.
- Southwest Style: Add black beans, corn, and chopped avocado.
- Greek-Inspired: Add kalamata olives and use oregano instead of mint.
Required Equipment
- Medium saucepan with lid
- Mixing bowls
- Whisk
- Sharp knife and cutting board
Storage Instructions
Store any leftover Summer Quinoa Salad in an airtight container in the fridge for up to 4 days. Stir before serving and add a splash of fresh lemon juice if needed to revive the flavors.
Suggested Pairings & Serving Recommendations
- Serve alongside grilled chicken, shrimp, or tofu for a light meal.
- Spoon into pita pockets with hummus for an easy lunch.
- Pair with a chilled glass of white wine or sparkling water with lemon.
Pro Tips
- Let your quinoa cool fully—warm quinoa makes the salad soggy.
- Make the salad a few hours ahead of time for flavors to meld together.
- Dice vegetables evenly for the perfect bite and beautiful presentation.
FAQ
- Can I make Summer Quinoa Salad in advance?
- Absolutely! Just keep the dressing separate until right before serving for optimal freshness.
- Is it okay to freeze this salad?
- It’s best enjoyed fresh; freezing changes the texture of the veggies and herbs.
- Can I substitute another grain for quinoa?
- Yes! Farro, bulgur, or couscous work well—just adjust cooking times accordingly.
Ingredients
- 1 cup uncooked quinoa, rinsed
- 2 cups water
- 1 pint cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh mint, chopped
- 1/4 cup extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon honey or maple syrup
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
Instructions
-
1Rinse 1 cup of quinoa under cold water, combine with 2 cups of water in a medium saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed. Fluff quinoa with a fork and set aside to cool for 10 minutes.
-
2While the quinoa cools, halve the cherry tomatoes, dice the cucumber and red bell pepper, finely chop the red onion, and set all veggies aside.
-
3In a small bowl, whisk together olive oil, lemon juice, lemon zest, honey, salt, and black pepper until emulsified.
-
4In a large bowl, combine cooked quinoa, cherry tomatoes, cucumber, red bell pepper, onion, feta, parsley, and mint. Pour over the dressing and gently toss to coat everything evenly.
-
5Refrigerate the salad for at least 15 minutes to blend flavors, then serve chilled or at room temperature. Enjoy!
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
290 caloriescal
Protein:
8 gg
Fat:
13 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
34 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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