With the weather finally starting to show signs of summer here in the land of a thousand lakes, I knew it was time to share this recipe. I’ve been loving on my Summer Quinoa Salad for a few weeks now, and you are going to love it just as much as I do. It has been a huge life saver especially on those days when I choose not to eat meat. This Summer Quinoa Salad is versatile, easy, and packed with flavor.
Usually, when you think of a summer salad what comes to mind? Usually, it consists of lots of fresh veggies, fruits, and citrus. And of course, most summer salad recipes are light and refreshing. Now, does our Summer Quinoa Salad have those attributes, YES! But, we also added some hearty ingredients to the dish. With the addition of black beans and the light dressing, we are keeping things both hearty and refreshing.
Now you know I know you are already searching for an easy and quick dish to take to that Memorial Day barbecue. Well, This Summer Quinoa Salad is the perfect dish for all your summer gatherings. It comes in perfectly handy for your vegetarian or vegan guests. But, everyone will love it because it’s simply delicious. Oh, did I mention it travels well? The more the dish sits, the better it gets. So you don’t have to worry about it going bad too fast especially in the heat of summer.
SUMMER QUINOA SALAD
VEGAN || GLUTEN-FREE
I mean just close your eyes and imagine yourself on the patio with some fresh flowers nearby. The table is set, the sun is setting, the glasses of wine have been poured, everyone is laughing and talking. Then, you walk out with this bowl of fresh flavors and beautiful colors that catch the eyes of everyone. Everyone is impressed but you know this Summer Quinoa Salad is easy as pie and took little to no time to prepare.
Quinoa tossed with fresh veggies, black beans, and marinated olives. Served with a light and fresh dressing.
2 cups cooked red quinoa*
1 can organic black beans (rinsed)
2 handfuls of mixed greens (I used arugula and spinach)
1 cup cherry tomatoes (halved)
1/2 a cucumber (julienned)
2 radishes (julienned)
1/4 cup pitted green olives (halved)
coarse sea salt
2 tbsp. coconut aminos
2 tbsp. avocado oil
1 tbsp lemon infused olive oil (regular olive oil is just fine)
2 tbsp. freshly squeezed lemon juice
2 tbsp. freshly squeezed orange juice
1/4 tsp. garlic powder
2 tbsp freshly chopped cilantro leaves
a pinch of salt and pepper
First, combine quinoa, black beans, mixed greens, tomatoes, cucumber, radishes, and olives in a large mixing bowl and set aside.
Now, added all the ingredients for the dressing to a mason jar and shake to combine. Pour the dressing over the quinoa and vegetables and toss to combine. Season with a couple of pinches of coarse ground sea salt to taste.
Serve chilled or at room temperature. Salad will last in the fridge for 2-3 days.
* To cook quinoa, combine 1 cup quinoa with 2 cups of vegetable stock in a saucepan and season with a pinch of salt and pepper. Bring the contents of the pot to a boil, then cover with a tight-fitting lid. Lower the heat to low and cook the quinoa for 15 minutes or until all the liquid is dried up, and the quinoa is fluffy and tender. Fluff with a fork, remove the quinoa from the heat and let it cool for 30 minutes to one hour.