Summer Quinoa Salad with Lemon-Mint Dressing
Light, refreshing, and packed with vibrant seasonal produce, this summer quinoa salad is ideal for warm days. It’s easy to prepare, loaded with plant-based protein, and perfect for picnics, potlucks, or a nourishing lunch.
Ingredients
For the Salad:
– 1 cup quinoa, rinsed
– 2 cups water
– 1 cup cherry tomatoes, halved
– 1 cup cucumber, diced
– 1/2 red onion, finely chopped
– 1/2 cup fresh corn (raw or lightly steamed)
– 1/4 cup kalamata olives, sliced (optional)
– 1/4 cup chopped fresh parsley
– 2 tbsp chopped fresh mint
– Salt and pepper to taste
For the Lemon-Mint Dressing:
– 3 tbsp olive oil
– Juice of 1 large lemon
– 1 tbsp apple cider vinegar
– 1 tsp maple syrup or agave (optional)
– 1 small garlic clove, minced
– 2 tbsp finely chopped fresh mint
– Pinch of salt
Instructions
1. Cook the quinoa: In a medium saucepan, bring quinoa and water to a boil. Reduce heat, cover, and simmer for 15 minutes or until water is absorbed. Let it sit covered for 5 minutes, then fluff with a fork. Allow to cool.
2. Prepare the dressing: In a small bowl, whisk together all dressing ingredients until well combined.
3. Assemble the salad: In a large mixing bowl, combine the cooled quinoa with all salad ingredients. Pour the dressing over and toss gently.
4. Chill and serve: For best flavor, refrigerate for at least 30 minutes before serving. Garnish with extra mint leaves or lemon zest if desired.
Why This Dish?
This recipe embraces the essence of seasonal abundance while staying true to the principles of Food Yoga International: wholesome, plant-based meals prepared with care. Quinoa provides a complete protein, while fresh herbs and lemon offer a burst of summer freshness.
Whether you’re enjoying it solo or sharing with loved ones, this dish is a celebration of clean, simple ingredients that nourish body and spirit.
