Simple Summer Veggie Quinoa Salad
This incredibly delicious salad is loaded with foods in season, like summer squash, bell pepper, and tomatoes. All of those fresh ingredients combined with protein-packed quinoa and a tasty lemon dressing offers a light yet flavorful dish you and your loved ones will enjoy.
RATE RECIPE
Ingredients
- 1.5 cups quinoa - rinsed
- 3 cups water
- 1 cup zucchini - chopped
- 1 cup yellow summer squash - chopped
- 1 cup grape tomatoes
- 2 orange bell peppers - chopped
- 1 15oz can garbanzo beans, drained and rinsed
- 1 teaspoon salt
- 1 teaspoon garlic
- ½ teaspoon pepper
- 1/2 cup lemon juice
- 1/2 cup extra virgin olive oil
- 2 T white balsamic vinegar
- Basil - for garnish
Instructions
- Bring quinoa and water to a boil. Reduce to a slow simmer for 10-12 minutes, or until all water is gone.
- Remove quinoa from heat and place a lid on it for 10 minutes then let cool.
- While the quinoa is cooking, prepare the veggies.
- In a bowl, whisk together lemon juice, olive oil, and vinegar.
- Once quinoa is cooled, combine the chopped veggies, salt, garlic, pepper, garbanzo beans, salt, garlic, pepper, and lemon dressing. Toss together until combined.
- Transfer to a dish, garnish with basil and serve immediately.
- This salad can be stored in the fridge for up to 3 days.
Notes
- This salad is delicious, served warm or chilled. I enjoyed it right out of the fridge, and it was delish!
- Feel free to garnish with your favorite herb, like parsley or rosemary. You can also add a bit more and mix it into the salad.
- This recipe makes a lot of salad. If it’s too much, you can either freeze it or cut the recipe in half.
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