Description
Summer Quinoa Salad dressed in a lemon vinaigrette is a healthy and easy-to-make salad that’s full of summer’s best vegetables. It’s fresh, colorful, and perfect for picnics, meal prep, or a light lunch.
Ingredients
- 2 cups cooked and cooled quinoa
- 1 cup chopped Persian or English cucumber
- 1 cup chopped cherry tomatoes
- 1 cup canned chickpeas, drained and rinsed
- 3/4 cup corn, fresh or frozen and defrosted
- 3 tablespoons chopped fresh basil
- Kosher salt, to taste
- Fresh ground black pepper, to taste
- 1/3 cup fresh lemon juice
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- Kosher salt and fresh ground black pepper, to taste
Instructions
- In a large serving bowl, combine the cooked quinoa, cucumber, cherry tomatoes, chickpeas, corn, and fresh basil.
- Season the salad with kosher salt and freshly ground black pepper to taste.
- In a small jar, combine the lemon juice, olive oil, Dijon mustard, honey, salt, and black pepper.
- Cover the jar with a lid and shake well until the vinaigrette is fully combined.
- Pour the vinaigrette over the salad and toss until everything is evenly coated.
- Taste and adjust seasoning if needed.
- Serve immediately or cover and refrigerate until ready to serve.
Notes
- For the best flavor, chill the salad for 30 minutes before serving.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: American