This easy and naturally gluten-free Summer Quinoa Salad is a healthy and refreshing lemony side kick to your summer barbecue or potluck.
School is already back in session next week. I feel like I was just posting about how soon school was letting out for the summer! Figured I should hop in here and share this summer salad we've been eating before the season is officially over. (Although, I don't see that happening anytime soon here in the good ol' south.)
You will love this salad and even more how exceptionally easy it is to throw together! I mean, look at the directions below. It's basically two sentences.
Do your kids start back this early to school? August 4th is the official day here. How many things do I need to pack in before then?
Recipe Card
Summer Quinoa Salad
Ingredients
- For the Dressing:
- ¼ cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon fresh lemon juice
- ½ teaspoon Italian seasoning
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
For the Salad:
- 1 medium zucchini , diced
- 2 cups cold cooked quinoa (see notes for cooking quinoa)
- ½ cup diced red onion
- ½ cup crumbled feta
- ⅓ cup chopped fresh basil
Instructions
For the Dressing:
- Whisk the dressing ingredients in a small bowl; set aside.
For the Salad:
- Combine all salad ingredients in a large bowl. Pour in the prepared dressing and toss until combined. Serve immediately.
- Recipe Source: Gimme Some Oven
Notes
