I originally published this Quinoa Summer Salad Recipe a few years ago. It is still a family favorite and I especially love making it in the summer when veggies are freshest and have the most flavor. It’s so easy to make and looks so good!
This Quinoa Summer Salad recipe carries on my love for all things Quinoa. Quinoa is a grain that is high in protein, iron, magnesium and potassium. A one cup serving of quinoa has 222 calories, 8 g of protein, 39 g of carbohydrates and 5 grams of fiber! (One cup equals one serving of protein!) When I make quinoa, typically I will make more than one meal’s worth of quinoa. I will then refrigerate the cooked quinoa and use it in additional recipes.
This salad below is perfect for summer (or all year round eating). It is light and relies on fresh flavors like basil, lemon, tomatoes and green onions! If you make any variations to the recipe below, I would love to hear what you made and how it turns out!
Quinoa Summer Salad
1 cup uncooked quinoa
12 oz. of garbanzo beans, cooked according to directions (or use 1 can rinsed and drained)**
3 roma tomatoes
1 bell pepper (I used orange, you could use yellow or red or a combination of all 3)
1 ½ cups of corn (I used frozen and thawed it)
3-4 green onions, chopped
2 T Extra Virgin Olive Oil
Juice from one lemon
3-5 fresh basil leaves chopped (or use dried if you don’t have fresh)
Salt & Pepper to Taste
1. Cook your quinoa (2 parts water to 1 part quinoa), then set aside in a LARGE bowl and let cool. I like to cook my quinoa in my rice cooker – just make sure to watch it towards the end so it doesn’t burn.
2. While quinoa is cooking, cook garbanzo beans if needed, chop tomatoes green onions and peppers.
3. Mix up dressing in a small bowl and set aside.
4. Place all ingredients into the bowl with the quinoa and mix well. Pour over dressing, mix again, and chill in the fridge for about 30 minutes – 1 hours.
5. Serve with a side of bread or crackers and enjoy!
**You can substitute garbanzo beans with different beans or edamame if you prefer
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The recipe has been adapted from The Garden Grazer