Lemony Quinoa Summer Salad

Similar to my copycat TJ’s Balela Salad, this is bright, fresh, and loaded with cucumbers, cherry tomatoes, herbs, and a serious hit of lemon because anything with lemon, I’m in. I like using tricolor quinoa—it just makes for a prettier salad.

I like to make a big batch on Sunday and keep it in the fridge for easy lunches or a dinner side that doesn’t involve turning on the stove.

It’s a go-to for potlucks, beach days, or BBQs. You can keep it dairy-free, crumble in a little feta, or toss in some diced chicken to get your protein in.

Lemony Quinoa Summer Salad

Prep time: 15 mins

Salad Ingredients

• 1 cup uncooked quinoa 

• 1 can chickpeas, rinsed & drained

• 1 red onion, diced

• 1 C cherry tomatoes, quartered

• ½ C red, yellow, or orange Bell pepper

• ½  cup cucumber, diced

• 1 can chopped Artichoke hearts

• ½ C parsley, chopped

• ¼ C mint, chopped

• Diced avocado (optional)

  Dressing Ingredients

• ½ C extra virgin olive oil

• Juice from 2-3 lemons

• Lemon zest

• 2 garlic cloves, diced

• Sea salt and pepper to taste

Instructions

1. Cook the quinoa according to the package instructions and let it cool.

2. In a small bowl, whisk together dressing ingredients, adding salt & pepper to taste.

3. Combine ingredients in a large bowl and toss with dressing.

Notes: If using avocado, add it just before serving. I make this for the week, so I add avocado as I eat it.