Looking for an easy summer salad?? I got you covered 😉
As a vegetarian mama, my go-to plant-based protein source is always quinoa! For the summer months when it's too hot to make anything warm, I love making this citrus herb quinoa salad for a main or side dish at our backyard barbecues. With fresh dill grown straight from our garden, this meal is so fragrant and flavorful. We make this on repeat all summer long!
In a medium pot, combine 1 cup of quinoa with 2 cups of water. Bring to a rolling boil. Reduce heat, cover and simmer until liquid has evaporated (about 15 minutes). Let it stand for 5 minutes or so, then set aside to cool off.
In a small bowl, whisk together your vinaigrette ingredients until well combined. Set aside.
In a large bowl, add your sliced tomatoes, dill, crumbled feta, cubed avocado, chopped cucumbers, and chickpeas. When the quinoa has cooled off, add it to the bowl.
When ready to serve, pour dressing on the quinoa salad. Toss to combine and enjoy!
Ingredients
Directions
In a medium pot, combine 1 cup of quinoa with 2 cups of water. Bring to a rolling boil. Reduce heat, cover and simmer until liquid has evaporated (about 15 minutes). Let it stand for 5 minutes or so, then set aside to cool off.
In a small bowl, whisk together your vinaigrette ingredients until well combined. Set aside.
In a large bowl, add your sliced tomatoes, dill, crumbled feta, cubed avocado, chopped cucumbers, and chickpeas. When the quinoa has cooled off, add it to the bowl.
When ready to serve, pour dressing on the quinoa salad. Toss to combine and enjoy!