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–+ servings
Summer Quinoa Salad

Delicious Summer Quinoa Salad for Vibrant Meal Prep Fun

This Summer Quinoa Salad is refreshing, nutrient-dense, and perfect for meal prep with its colorful ingredients and zesty lemon vinaigrette.
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Prep Time 15 minutes
Cook Time 15 minutes
Cooling Time 15 minutes
Total Time 45 minutes
Servings: 4 cups
Course: Salad
Cuisine: Healthy
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 cup Quinoa cooked and cooled
  • 1 each Persian cucumber or English cucumber
  • 1 cup Cherry tomatoes chopped
  • 1 cup Chickpeas drained and rinsed
  • 1 cup Corn fresh or frozen
  • 1/4 cup Fresh basil chopped
For the Vinaigrette
  • 1/4 cup Fresh lemon juice or lime juice
  • 1/4 cup Olive oil or avocado oil
  • 1 tablespoon Dijon mustard or yellow mustard
  • 1 tablespoon Honey or maple syrup for vegan
  • Kosher salt and fresh ground black pepper to taste

Equipment

  • medium saucepan
  • Large mixing bowl
  • Small jar or bowl for vinaigrette

Method
 

Step-by-Step Instructions
  1. Rinse quinoa under cold water, combine with water in a saucepan, boil, then simmer for 15 minutes. Fluff with a fork and cool.
  2. Chop cucumber and cherry tomatoes, add to a bowl with chickpeas and corn. Toss in basil.
  3. Whisk together lemon juice, olive oil, Dijon mustard, and honey for vinaigrette. Season with salt and pepper.
  4. Combine cooled quinoa with vegetables and chickpeas. Pour vinaigrette over and toss gently.
  5. Adjust seasoning to taste. Serve immediately or refrigerate for 30 minutes before serving.

Nutrition

Serving: 1cupCalories: 200kcalCarbohydrates: 30gProtein: 8gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gSodium: 250mgPotassium: 400mgFiber: 5gSugar: 3gVitamin A: 1000IUVitamin C: 15mgCalcium: 30mgIron: 2mg

Notes

Use the freshest ingredients possible for the best flavor. Store dressing separately if meal prepping.

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