Summer Quinoa Salad
A fresh and healthy summer quinoa salad tossed with crisp vegetables, chickpeas, and a bright lemon vinaigrette.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
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 and 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
1. Combine the quinoa, cucumber, tomatoes, chickpeas, corn, and basil in a large serving bowl.
2. Season with kosher salt and freshly ground black pepper to taste.
3. In a small jar, add the lemon juice, olive oil, Dijon mustard, honey, salt, and pepper.
4. Cover the jar and shake until the vinaigrette is well combined.
5. Pour the vinaigrette over the salad and stir until everything is evenly coated.
6. Taste and adjust seasoning if needed.
7. Serve immediately or cover and refrigerate until ready to serve.
Notes
Make sure the quinoa is fully cooled before mixing to prevent sogginess.
Fresh corn can be lightly cooked or used raw if tender.
Adjust lemon juice and honey to balance acidity and sweetness to your preference.
This salad can be made ahead and stored in the refrigerator for up to 2 days.
Find it online: https://cookingwithramsay.com/summer-quinoa-salad/