Summer Quinoa Salad with Dijon Vinaigrette
Summer quinoa salad with dijon vinaigrette. A simple salad made with quinoa, tomatoes, cucumbers and fresh summer herbs. Stir in a zesty dijon vinaigrette for a delicious and light summer meal.
Servings 4
Ingredients
- 1 cup quinoa, dry
- 1 1/2 cup cherry tomatoes, quartered
- 3 cups English cucumber, diced
- 1 cup fresh parsley, chopped
- 1/3 cup green onion, sliced
Garlic Dijon Vinaigrette
- 1/4 cup olive oil
- 3 tablespoons lemon juice (about 1 large lemon)
- 1 tablespoon nutritional yeast
- 2 teaspoons dijon mustard (or prepared mustard)
- 2 teaspoons apple cider vinegar
- 2 small garlic cloves
- 1/2 teaspoon salt
Instructions
- Cook Quinoa: Rinse quinoa under a fine mesh sieve if desired. Add to a small saucepan with 2 cups of water. Bring to a boil, then simmer covered for 15 minutes or until the water has been absorbed. Let it cool.
- Prepare the dressing: In a blender, add all the vinaigrette ingredients. Blend until smooth.
- Add tomatoes, cucumber, parsley and green onion to a medium bowl. Add the cooled quinoa and dressing. Toss it all together until combined. Serve warm or cold.
Notes
I love this salad best when cold for a quick lunch at work or picnics. It's also good warm.
For more protein, try adding chickpeas or other legumes. You can also add cheese in this salad if desired. Goat cheese or feta would be good (vegan or not).