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?
Summer Quinoa Salad
- For the Dressing:
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For the Salad:
- 1 medium zucchini , diced
- 2 cups cold cooked quinoa (see notes for cooking quinoa)
- 1/2 cup diced red onion
- 1/2 cup crumbled feta
- 1/3 cup chopped fresh basil
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
To cook quinoa: Pour 1 cup dry quinoa into 2 cups boiling water or broth. Cover, turn heat to low, and cook for 15 minutes.