Summer Quinoa Salad Recipe

Name: Summer Quinoa Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup quinoa; 2 cups water; 2 cups cherry tomatoes, halved; 2 avocados, diced; 1 cup artichoke heart, chopped; ¼ cup basil, chopped; 2 tablespoons pine nuts, toasted; 2 tablespoons capers, to taste; 1 tablespoon olive oil; 1 red onion, thinly sliced; 3 tablespoons balsamic vinegar; 2 tablespoons lemon juice; 2 tablespoons lemon zest; 2 garlic cloves, minced; ⅓ cup extra virgin olive oil; salt and pepper

Servings: persons

1 cup quinoa
2 cups water
2 cups cherry tomatoes, halved
2 avocados, diced
1 cup artichoke heart, chopped
¼ cup basil, chopped
2 tablespoons pine nuts, toasted
2 tablespoons capers, to taste
1 tablespoon olive oil
1 red onion, thinly sliced
3 tablespoons balsamic vinegar
2 tablespoons lemon juice
2 tablespoons lemon zest
2 garlic cloves, minced
⅓ cup extra virgin olive oil
salt and pepper

1
Bring the quinoa and water to boil.
2
When the water boils, reduce the heat to a simmer and cook until the water is absorbed, approximately 10 minutes.
3
When cooked, quinoa has a texture similar to perfectly cooked pasta, or rice.
4
Strain and rinse well under cold water.
5
While the quinoa is cooking, in a skillet heat olive oil over medium heat and saute the onions until transparent.
6
Prepare the vinaigrette by combining the ingredients and whisking.
7
In a large salad bowl, toss all of the ingredients together, including caramelized onions and the vinaigrette.

376

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 cup quinoa, 2 cups water, 2 cups cherry tomatoes, halved, 2 avocados, diced, and more.

Yes, Summer Quinoa Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Summer Quinoa Salad

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