This easy Summer Quinoa Salad features stone fruit, berries, and fresh peppers coated in vibrant lemon-mint dressing.
Course lunch, Salad, Side Dish
Cuisine American, vegan, vegetarian
Prep Time 10minutes
Cook Time 20minutes
Total Time 30minutes
Author Stephanie McKercher, RDN
¼cupdry quinoa,rinsed (see note)
1peach or nectarine,sliced into wedges
1red bell pepper,diced
½jalapeño pepper,minced (optional)
¼cupchopped scallions,green and white parts
1avocado,peeled, pitted, and sliced
3tablespoonsextra virgin olive oil
1teaspoongrated lemon peel(optional)
1tablespoonchopped fresh mint leaves
Salt and pepper to taste
Prepare Quinoa Salad:
Add rinsed quinoa to a saucepan and toast over medium heat 3 minutes, stirring occasionally, or until the quinoa begins to smell nutty. Pour in ½ cup water, cover, and bring to a boil. Once boiling, reduce the heat to low and cook 15 minutes, or until the water is absorbed and the quinoa is soft and somewhat translucent. Remove saucepan from heat and fluff the quinoa with a fork.
While the quinoa is cooking, add the peach or nectarine, strawberries, blueberries, red bell pepper, jalapeño, and scallions to a mixing bowl. Set aside.
Prepare Lemon Dressing:
Whisk olive oil, lemon peel, lemon juice, and mint. Taste and add salt and pepper as desired. Set aside.
Add the cooked quinoa to the mixing bowl with the fruits and vegetables. Pour Lemon Dressing on top and gently toss until evenly coated. Transfer to a serving dish and top with sliced avocado immediately before serving.
Substitute pre-cooked quinoa if desired. ¼ cup dry quinoa yields ¾ cup cooked quinoa.Store leftovers in an airtight container and refrigerate for up to 5 days. Add avocado just before serving to prevent browning.
This recipe originally appeared on GratefulGrazer.com.