Fresh vegetables and a lemony dressing come together with quinoa to make a bright, light summer salad. Serve Quinoa Salad as a side dish to chicken, pork or salmon for an easy weeknight meal.
What is quinoa?
Quinoa is a nutritious seed used in recipes to add plant-based protein and fiber. It is a SUPERFOOD because it contains all 9 essential amino acids for good health. This nutrient-rich seed is often used in vegetarian and vegan diets.
You’re going to love this Quinoa Salad because it is loaded with protein and packed with fresh summer vegetables. The light dressing is bright and acidic, making it a flavorful summer salad to serve with grilled meat or fish.
The combination of fresh, salty, creamy, and crunchy ingredients makes an irresistible salad. Quinoa, cucumber, pickled red onions, chopped spinach, white beans and chunks of avocado blend well with the lemony dressing in this favorite summer side dish.
Quinoa Salad Recipe
What’s needed?
- 1 cup quinoa, uncooked
- 2 cups chicken broth
- 15-ounces cannellini beans
- 1 cup cucumber, chopped
- 1/2 cup pickled red onions
- 1 cup torn spinach leaves
- 1 medium avocado, cubed
- 1/4 cup (raw or roasted) TOPSEEDZ sunflower seeds
For the Dressing:
- 1/4 cup lemon juice
- 1/4 cup olive oil
- garlic salt and black pepper to taste
Additions to Quinoa Salad
FRUIT– Stir in 1/2 cup of dried cranberries or fresh blueberries for a sweet, tart flavor. They really add sweetness and amp up the flavor.
NUTS– I have added roasted, salted pistachios to this salad many times. They give the salad nuttiness and additional crunch.
FRESH HERBS– Basil leaves or parsley are a healthy addition to the salad, adding nutrients and an herbaceous boost in flavor.
There are so many tasty additions you can make to this salad. Crunchy Sunflower Seeds from TOPSEEDZ are my favorite way to finish this bright summer salad recipe. Mix them into Quinoa Salad to add great flavor and extra crunch.
How to make Quinoa Salad
Step-by-Step Instructions:
- Put one cup of dried quinoa in a fine mesh strainer. Rinse it under cool water for 30 seconds. (This removes the saponin coating on the quinoa. It removes any bitter flavor and improves digestibility.) Allow the quinoa to drain.
- Add the quinoa to 2 cups of chicken broth in a medium saucepan and bring to a boil. Reduce heat, cover and simmer the quinoa for 20 minutes. Remove it from the heat and allow it to sit for 5 minutes covered. Remove the lid and let the quinoa cool for 30 minutes.
- In a large mixing bowl, add the lemon juice, olive oil, salt and pepper. Whisk vigorously to combine. Add the cucumber, spinach, cannellini beans, pickled red onions and cooled quinoa. Stir gently to coat with dressing. Refrigerate until ready to serve, at least an hour.
- Before serving, stir in the avocado chunks and add the sunflower seeds. Recipe makes 8 servings.
Tips for making the Best Quinoa Salad
- Rinse the dried quinoa thoroughly in a fine mesh strainer before cooking it. It has a natural coating of saponin that can make the quinoa taste bitter and soapy if not removed. I use a spoon to move the quinoa around while running it under water for at least 30 seconds.
- While the quinoa is cooking, prepare your vegetables by chopping the spinach and cucumbers. Then rinse and drain the cannellini beans before adding them to the salad.
- Once the salad is assembled, refrigerate it for at least an hour. The salad is best when served cold. Remember to add the chunks of avocado and the sunflower seeds just before serving.
More of the Best Summer Salads
- Broccoli Corn Salad
- Cucumber Caprese Salad
- Basil Pesto Pasta Salad
- Grilled Corn Salad
- Mediterranean Couscous Salad
- BLT Pasta Salad
Make one of these delicious summer salads for your next cookout with friends. And remember to enter your email address in the SUBSCRIBE BOX to get more tasty recipes sent directly to your inbox!
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Quinoa Salad
Ingredients
- 1 cup quinoa, uncooked
- 2 cups chicken broth
- 15 ounces cannellini beans
- 1 cup cucumber, chopped
- 1/2 cup red onions, pickled
- 1 cup spinach leaves, torn or chopped
- 1 medium avocado, cubed
- 1/4 cup sunflower seeds, raw or roasted from TOPSEEDZ
For the Dressing:
- 1/4 cup lemon juice, fresh squeezed
- 1/4 cup olive oil
- garlic salt and black pepper, to taste
Instructions
- Put one cup of dried quinoa in a fine mesh strainer. Rinse it under cool water for 30 seconds. (This removes the saponin coating on the quinoa. It removes any bitter flavor and improves digestibility.) Allow the quinoa to drain.
- Add the quinoa to 2 cups of chicken broth in a medium saucepan and bring to a boil. Reduce heat, cover and simmer the quinoa for 20 minutes. Remove it from the heat and allow it to sit for 5 minutes covered. Remove the lid and let the quinoa cool for 30 minutes.
- In a large mixing bowl, add the lemon juice, olive oil, salt and pepper. Whisk vigorously to combine. Add the cucumber, spinach, cannellini beans, pickled red onions and cooled quinoa. Stir gently to coat with dressing. Refrigerate until ready to serve, at least an hour.
- Before serving, stir in the avocado chunks and add the sunflower seeds. Recipe makes 8 servings.
Equipment
- 1 fine mesh strainer
- 1 medium saucepan, with lid
- 1 large mixing bowl
Notes
- Rinse the dried quinoa thoroughly in a fine mesh strainer before cooking it. It has a natural coating of saponin that can make the quinoa taste bitter and soapy if not removed. I use a spoon to move the quinoa around while running it under water for at least 30 seconds.
- While the quinoa is cooking, prepare your vegetables by chopping the spinach and cucumbers. Then rinse and drain the cannellini beans before adding them to the salad.
- Once the salad is assembled, refrigerate it for at least an hour. The salad is best when served cold. Remember to add the chunks of avocado and the sunflower seeds just before serving.
