Celebrate the best of the season with this incredibly fresh, colorful, and satisfying quinoa salad. Imagine a hearty base of fluffy quinoa tossed with a rainbow of crisp summer vegetables like sweet corn, crunchy bell peppers, and tender zucchini, all brought together with a zesty lime vinaigrette and a shower of fresh herbs. It’s the perfect healthy, make-ahead dish for picnics, potlucks, or a light and energizing lunch.
Prep Time: 20 mins
Total Time: 35 mins (includes quinoa cooking time)
Servings: 6
Ingredients:
For the Salad:
- 1 cup quinoa, rinsed well
- 2 cups water or vegetable broth
- 1 red bell pepper, diced
- 1 zucchini, diced
- 1 cup sweet corn, fresh or frozen (thawed if frozen)
- ½ red onion, finely diced
- ½ cup fresh parsley, chopped
- 2 tbsp flax seeds, (optional, for texture and nutrients)
For the Zesty Lime Vinaigrette:
- ¼ cup extra virgin olive oil
- ¼ cup fresh lime juice, (from 2-3 limes)
- 1 tbsp honey or maple syrup
- 1 clove garlic, minced
- ½ tsp salt
- ¼ tsp black pepper
Instructions:
- Cook the Quinoa: Combine the rinsed quinoa and water (or broth) in a medium saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until all the liquid has been absorbed. Remove from heat and let it stand, covered, for 5 minutes. Fluff with a fork and spread it on a baking sheet to cool completely.
- Prep the Vegetables: While the quinoa is cooking and cooling, chop all your vegetables and herbs. Place the diced bell pepper, zucchini, corn, red onion, and parsley in a large salad bowl.
- Make the Vinaigrette: In a small bowl or a jar with a lid, whisk together the olive oil, fresh lime juice, honey, minced garlic, salt, and pepper until well emulsified.
- Combine Everything: Once the quinoa has cooled to room temperature, add it to the large bowl with the chopped vegetables. Sprinkle with the optional flax seeds.
- Dress and Toss: Pour the zesty lime vinaigrette over the salad. Gently toss everything together until all the ingredients are evenly coated.
- Chill and Serve: For the best flavor, let the salad chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld. Serve cold or at room temperature, garnished with extra lime wedges if desired.
Recipe Notes:
- Cool Your Quinoa: It’s important to let the quinoa cool completely before mixing it with the vegetables. Adding warm quinoa will wilt the fresh veggies and can make the salad soggy.
- Rinse Your Quinoa: Rinsing quinoa under cold water before cooking removes its natural coating, called saponin, which can have a bitter or soapy taste.
- Customizable Salad: This salad is incredibly versatile! Feel free to add other ingredients like black beans, chickpeas, diced avocado, cherry tomatoes, or crumbled feta cheese.
- Make-Ahead Friendly: This salad is perfect for meal prep as it holds up beautifully in the refrigerator. In fact, the flavors get even better overnight. Store it in an airtight container for up to 4 days.
- Herb Variations: Don’t have parsley? Fresh cilantro or dill would also be delicious in this salad.
There you have it—a bright, beautiful, and absolutely delicious salad that’s bursting with the flavors of summer. This vibrant dish is as nourishing as it is tasty, making it a perfect choice for healthy eating. We hope this becomes your new favorite go-to salad! Enjoy!
Estimated Nutritional Information (per serving)
Calories: 315; Protein: 8g; Fat: 14g (Saturated Fat: 2g); Carbohydrates: 42g; Fiber: 8g; Sugar: 10g; Sodium: 210mg.
Disclaimer: Nutritional information is estimated and can vary depending on specific ingredients, brands, and serving sizes used. This information is provided for guidance only and should not be considered a substitute for professional medical or nutritional advice.
