Summer Quinoa Salad

It utilizes cucumbers, tomatoes and lots of fresh herbs, which are readily available in gardens during summer months. Serve it chilled over a bed of salad greens and topped with sliced grilled chicken.

Servings: about 6


  • 1 cup quinoa, rinsed and drained
  • 4 cups salted water
  • 3 tablespoons freshly squeezed lemon juice
  • 1 garlic clove, minced
  • 1/3 cup extra virgin olive oil
  • ½ teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 2 small cucumbers, sliced into rounds
  • 1 pint cherry tomatoes, sliced in half
  • 3 green onions, thinly sliced
  • 1/3 cup chopped parsley
  • 1/3 cup chopped fresh mint
  • 1/3 cup chopped fresh basil


  1. Bring quinoa and salted water to a boil in a medium saucepan.
  2. Partially cover the pot and reduce heat to a simmer. Cook quinoa until it is tender but not mushy, 10–13 minutes. Drain well.
  3. Place quinoa in a large bowl and allow it to sit for 15 minutes undisturbed. Fluff with a fork.
  4. Meanwhile, whisk lemon juice, garlic, olive oil, salt, pepper and red pepper flakes together in a small bowl.
  5. Add cucumbers, cherry tomatoes, green onion, parsley, mint and basil to the bowl with the quinoa. Pour the dressing over the mixture and stir gently to combine.

Recipe Developed by: Chef Ashley R. Van Cise, RDN, LD