Summer Quinoa Salad

Recipe: Summer Quinoa Salad

Makes : 4 servings | Salads/Sides Dairy Free , Vegan , Vegetarian
Serve the salad as a side dish or turn it into a simple entrée. Toss in drained canned tuna or diced roasted chicken, or for a vegetarian version mix in chickpeas or chopped olives.


  • 1 3/4 cups water
  • 3/4 teaspoon salt, plus more for cooking quinoa
  • 1 cup quinoa (traditional white/ivory), rinsed and drained
  • Grated zest of 1 lemon
  • 3 tablespoons fresh lemon juice
  • 3 tablespoons olive oil
  • 1 1/4 teaspoons ground cumin
  • 1/2 teaspoon freshly ground black pepper
  • 1 jalapeño chile, seeded and minced
  • 2 carrots, peeled and shredded (about a cup)
  • 1 cup halved cherry tomatoes
  • 1/2 cup packed fresh mint leaves, chopped
  • 1/2 cup packed fresh parsley, chopped


  • In a medium saucepan, bring the water to a boil. Add a pinch of salt and the quinoa and return to a boil. Reduce the heat and simmer, covered, until all the water is absorbed, about 12 minutes. Remove from the heat and steam, covered, for 10 minutes longer. Put the quinoa in a large bowl and let it cool before adding dressing. (Note: the quinoa can be made earlier in the day. Keep it at room temperature, covered, until ready to use.)
  • In a small bowl, whisk together the lemon zest, lemon juice, olive oil, cumin, black pepper, and 3/4 teaspoon salt. When the quinoa is cooled, add the jalapeño, carrots, and tomatoes. Add the dressing and gently toss to combine. Add the mint and parsley and toss once more. Taste and add additional salt, pepper, or lemon juice if needed. Serve at room temperature or chilled.


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  1. What a perfectly clean and gluten-free recipe…Love it! Mint and parsley are amazing together and I love how you combined them here!

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