Herby Fresh Summer Quinoa Salad
Quinoa Series
I think it’s time I start a quinoa salad series, because hot take: quinoa salad > pasta salad. Controversial, I know. But, we’re all entitled to our taste buds. You do you. Whether you're team quinoa or team pasta, I think we can all agree this recipe is giving major summer vibes.
Protein
Make it a meal by grilling up some chicken or shrimp or whatever you want on the BBQ! It doesn’t need to be BBQ, but of course it would totally fit the vibe.
Simple, Refreshing, Delicious
This meal hits all criteria for my ideal summer meal. 1. It’s easy. Although I love being in the kitchen, in the summer I am all about efficiency. 2. Refreshing speaks for itself. 3. Delicious also speaks for itself. Try it out and I’ll prove it!
Herby Fresh Summer Quinoa Salad Recipe
Yield: 4-6 servings
1 cup uncooked quinoa, prepared and cooled
1 cucumber, diced
1 cup blueberries
1 large sweet potato, diced and cooked
1 cup herbs of choice: I did cilantro and dill
2 tsp salt & 1 tsp pepper
To top: olives and feta (I like to add these at time of eating so the salt doesn’t fuse into the other ingredients.)
Optional: Serve on a bed of arugula
Optional: Sliced avocado to top
Greek Yogurt Herb Sauce
1/2-3/4 cup greek yogurt
1-2 cup herbs of choice
Juice of a lemon
1-2 tsp salt
1-2 tbsp honey
Water to blend
Method
Cook the quinoa according to package directions. Once cooked, transfer it to the fridge to cool while you prepare the remaining ingredients.
Cube the sweet potato and bake it with a light spray of olive oil and a sprinkle of salt. Cook at 375°F in the oven or air fryer until tender.
Dice the cucumber and prepare the blueberries (or berries of choice).
Wash and chop your herbs of choice (e.g., cilantro, dill, parsley).
Make the sauce: Add all sauce ingredients to a blender and blend until smooth and dressing-like in consistency. Add water gradually as needed to help it blend.
Once the sweet potato and quinoa have cooled, combine all ingredients in a large bowl and stir gently to mix.
Serve over a bed of arugula (optional), and top with feta, olives, and the herb dressing.
This salad pairs well with BBQ chicken or your favorite protein.
Nutrition
per 1/6 servings with dressing and no protein
Calories: 175 Protein: 6g Fat: 2g Carbohydrates: 32g