Easy Summer Quinoa Salad
Easy summer quinoa salad that combines juicy tomatoes, crunchy cucumbers, vibrant greens, and olives tossed with a flavorful oil-free basil dressing. It can be served as a side or main dish that is satisfying and filling.
Ingredients
Quinoa Salad
- ½ cup (90 g) quinoa, dried (or 2 cups / 260 g cooked)
- 3 cups (45 g) baby greens
- 1 medium (260 g) tomato, diced
- 1 cucumber, chopped
- ⅓ cup (40 g) pitted olives, chopped
Dressing
- ½ tsp Dijon mustard
- 1 tsp soy sauce
- ½ tbsp apple cider vinegar
- ½ lemon, freshly squeezed (approx. 2 tbsp)
- 1 tsp basil
- ½ tsp Himalayan salt
Instructions
- In a small saucepan, add quinoa and 1 cup (240 ml) water, bring to a boil. Once it starts boiling, cover with a lid, reduce the heat and let simmer for 12 mins. When it is ready, let it cool for a while.
- While quinoa is cooking, combine all the dressing ingredients in a small bowl. Stir well and let sit. You can also chop the tomato, cucumber, and olives.
- In a medium mixing bowl place the cooked quinoa and chopped veggies. Pour dressing over the salad and toss to combine.
- Enjoy!
Notes
- You can cook the quinoa in advance or use leftover quinoa and then assemble the salad in no time.
Nutrition
Serving: 1gCalories: 240kcalCarbohydrates: 41gProtein: 9gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 4gFiber: 7gSugar: 5g
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