Quinoa Summer Veggie Salad
Fresh and healthy summer salad with quinoa and seasonal vegetables
A refreshing, protein-packed salad featuring fluffy quinoa tossed with crisp summer vegetables, lemony dressing, and fresh herbs. Perfect for picnics or light meals.
Equipment
Ingredients
Base
Quinoa
200 g
Vegetables
Cucumber
1 piece
Cherry tomatoes
250 g
Bell pepper (red)
1 piece
Avocado
1 piece
Red onion
1 piece
Dressing
Olive oil
60 ml
Lemon (juice)
2 piece
Garlic clove
1 piece
Salt
1 tsp
Black pepper
0.5 tsp
Herbs & Toppings
Fresh parsley
20 g
Feta cheese (crumbled)
100 g
Instructions
Rinse and cook quinoa
Rinse quinoa under cold water. In a pot, bring 400ml water to a boil, add quinoa, reduce heat, cover and simmer until water is absorbed.
Prepare vegetables
While quinoa cooks, dice cucumber, halve cherry tomatoes, slice bell pepper and red onion thinly, mince garlic. Squeeze lemon juice.
Make dressing
In a bowl, whisk together olive oil, lemon juice, minced garlic, salt and pepper until emulsified.
Fluff quinoa and cool
Fluff cooked quinoa with a fork and spread on a plate to cool slightly.
Assemble salad
In a large bowl, combine cooled quinoa, chopped vegetables, and chopped parsley. Pour dressing over and toss gently. Top with crumbled feta and sliced avocado if using.
Serve
Serve immediately or chill for 15 minutes for flavors to meld. Garnish with extra herbs if desired.
Storage
Best eaten fresh. Store in airtight container. Avocado may brown.
Notes
• Nutritious and refreshing summer dish
• Can be meal-prepped for lunches
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