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quinoa salad square

Springtime Quinoa Salad

Dianne
This quinoa salad is a perfect light meal for warm spring days. It’s also perfect for summer potlucks and picnics!
Prep Time 15 mins
Cook Time 15 mins
Course Salad
Cuisine American
Servings 8 servings
Calories 171 kcal

Ingredients
  

  • 1 cup quinoa rinsed
  • 2 cups vegetable stock or water
  • 1/4 cup extra virgin olive oil
  • 3 tablespoons balsamic vinegar
  • 1 1/2 teaspoons lemon juice
  • 1 teaspoon Dijon mustard
  • 2 cloves garlic minced
  • 1/2 teaspoon crushed red pepper
  • 1/2 teaspoon sea salt
  • 2 scallions sliced
  • 1 pint cherry or grape tomatoes sliced in half
  • 1 cucumber chopped
  • 1/3 cup fresh basil chopped
  • 1/3 cup fresh parsley chopped
  • 1/4 cup slivered almonds toasted

Instructions
 

  • In a medium pot over medium-high heat, add the vegetable stock and quinoa. Bring the mixture to a boil, then reduce the heat to medium-low and cover the pot. Allow to simmer over low heat for about 15 minutes or until water is fully absorbed. Set aside and let cool.
  • While the quinoa is cooling, whisk together the olive oil, balsamic vinegar, lemon juice, mustard, garlic, crushed red pepper, and salt.
  • Toss together the quinoa with the scallions, tomatoes, cucumber, basil, parsley, and slivered almonds. Gently mix in the dressing.
  • Serve cold or at room temperature.

Nutrition

Calories: 171kcal