Zesty Summer Quinoa Salad

Seasonal Recipe: Zesty Summer Quinoa Salad

A refreshing, nutrient-dense salad packed with fiber, healthy fats, and brain-boosting antioxidants—perfect for warm weather and hormone balance and gut health! 🥗

🛒 Ingredients:

For the salad:

• 1 cup uncooked quinoa (or 2½–3 cups cooked)
• 1 cup cherry tomatoes, halved
• 1 small cucumber, diced
• 1 avocado, diced
• ¼ cup red onion, finely chopped
• ½ cup fresh parsley or basil, chopped
• ¼ cup crumbled feta cheese (optional)
• ¼ cup toasted sunflower seeds or sliced almonds (optional for crunch)

For the lemon vinaigrette:

• 3 tablespoons extra virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 1 clove garlic, minced
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Directions:

1. Cook the quinoa: Rinse quinoa well under cold water. In a medium saucepan, combine quinoa with 2 cups of water. Bring to a boil, reduce heat, cover, and simmer for 15 minutes or until water is absorbed. Fluff with a fork and let cool.
2. Make the dressing: In a small bowl or jar, whisk together olive oil, lemon juice, zest, garlic, Dijon, salt, and pepper until emulsified.
3. Assemble the salad: In a large bowl, combine cooled quinoa with cherry tomatoes, cucumber, avocado, red onion, and herbs. Drizzle dressing over the salad and toss gently to coat.
4. Top it off: Sprinkle with feta and nuts/seeds if using. Serve immediately or chill for 30 minutes to enhance the flavor.ch squares.

Marsha Fenwick, C.N.P.  R.R.T.