Garden Fresh Summer Quinoa Salad Recipe
View original ↗
Averie Cooks · by Averie Sunshine★ 4.8 (5)

Garden Fresh Summer Quinoa Salad Recipe

NUTRITION · PER SERVING30M COOK
CAL 10%·PRO 11%
CARBS 31G61% OF CAL
5G FIBER20G OTHER6G TOTAL SUGAR
FAT 7G30% OF CAL
1G SAT6G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A fresh quinoa salad loaded with summer vegetables, corn, and basil in a light vinaigrette. No mayo means it travels well to potlucks and picnics.

sideamericansaladdairy freegluten freeveganvegetarian
View the full recipe on Averie Cooks →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 6
  • 2 tablespoons olive oil
  • one large sweet Vidalia or yellow onion (peeled and diced small)
  • 1 cup quinoa (I used white but you can use tri-colored)
  • 1 1/4 cups water
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons lemon juice
  • 1 teaspoon salt (plus more for seasoning fruit and vegetables in bowl)
  • 1/2 teaspoon freshly ground black pepper (plus more for seasoning fruit and vegetables in bowl)
  • 5 or 6 green onions (trimmed and sliced into thin rounds (use green and white parts))
  • 1 1/2 to 2 cups fresh nectarines (diced small (from about 2 medium nectarines, I didn’t peel))
  • 3/4 cup fresh sweet corn (from about 1 small ear, frozen may be substituted)
  • 3/4 cup English cucumber (diced small (regular cucumbers will release more water and seeds))
  • 3/4 cup cherry or grape tomatoes (halved)
  • 1/2 cup fresh basil leaves (stems discarded, finely chopped)
  • pinch granulated sugar (optional and to taste)
PREP
10M
SODIUM
402MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.