Summer Quinoa Salad

Summer Quinoa Salad is so easy to make and is packed full of fresh summer fruits and vegetables. Once you toss in the tangy and delicious lemon vinaigrette you will just keep coming back for more. You will have a fresh and full of flavor salad. You can eat it for lunch, dinner or even have as a side.

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Summer Quinoa Salad

Do you love salads as much I do? This recipe is delicious and easy to make for 1 person or many people. You can make this a great addition for a part or picnic with friends and family. Add some protein to make it a meal. Chicken, salmon or shrimp are my go to meat proteins for this salad.

Summer Quinoa Salad

What you need:

Summer Quinoa Salad

What you do:

  • Place quinoa, cranberries, cumin, and coriander in a medium saucepan, season with salt, pepper and cook in chicken broth.
  • Bring to a boil. Reduce to simmer and cover. Cook until all the broth is absorbed, about 15 minutes, When it is done, you will see the grain will appear popped.
  • Let the quinoa cool so it doesn’t heat up your vegetables and fruit. I usually cover it and put into my fridge so it will cool a little faster.
  • Add in all the chopped vegetables and herbs, as well as lemon juice, honey, and oil. Mix well and season with additional salt and pepper, to taste.
Summer Quinoa Salad

How to cook Quinoa

Quinoa is known as “The Mother Grain” and is is also classified as a “supergrain”. It It is naturally gluten free and has mild flavor and light crunch. I am using the white grains, but it also has a red grain, black grain and rainbow grain. You can serve it hot or cold, depending on your dish. It is so easy to cook:

Add the quinoa and the water into a saucepan. Bring it to a boil, then reduce to simmer for 15 minutes or until all the water has been absorbed. You will know when it is done because the grain will be softer, translucent and the germ ring will have “popped”.

Summer Quinoa Salad
SUMMER QUINOA SALAD

SUMMER QUINOA SALAD

Laura Silsbee
Easy homemade SUMMER QUINOA SALAD made with simple, whole food ingredients and packed with 8 grams of protein, 49 grams of carbs and 4 grams of fat. This makes such a great lunch or side. Gluten-free and dairy-free.
Prep Time 10 mins
Cook Time 20 mins
0 mins
Total Time 30 mins
Course Side Dish
Cuisine American
Servings 6
Calories 265 kcal

Ingredients
  

  • 1 cup quinoa, uncooked
  • ½ cup cranberries, dried
  • 1 tsp. cumin, ground
  • 1 tsp. coriander, ground
  • 2 cups chicken stock
  • 1 cup chickpeas, drained
  • 1 cup corn, drained
  • 1 peach, diced
  • ½ cucumber, diced and deseeded
  • 1 small purple onion, diced
  • 6 handfuls arugula
  • ½ cup parsley, chopped
  • ½ cup mint leaves, chopped
  • 1 lemon, juiced
  • 1 tbsp. honey
  • 1 tbsp. extra virgin olive oil

Instructions
 

  • Place quinoa, cranberries, cumin, and coriander in a medium saucepan, season with salt, pepper and cook in chicken broth.
  • Bring to a boil. Reduce to simmer and cover. Cook until all the broth is absorbed, about 15 minutes, When it is done, you will see the grain will appear popped.
  • Add in all the chopped vegetables and herbs, as well as lemon juice, honey, and oil. Mix well and season with additional salt and pepper, to taste.

Notes

Nutrition per serving:
  • 265 kcal        
  • 4g Fats
  • 49g Carbs        
  • 8g Protein
Keyword gluten free, quinoa salad, summer side

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