Imagine a salad that transports you to a sun-drenched beach with every single bite - a vibrant, nutrient-packed Quinoa Summer Salad that's about to revolutionize your summer dining experience! Bursting with fresh vegetables, creamy coconut milk dressing, and protein-rich quinoa, this recipe isn't just a meal; it's a culinary vacation that will tantalize your taste buds and nourish your body. Whether you're a health-conscious foodie or simply craving something light and delicious, this recipe promises to be your new warm-weather obsession!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Vegetarian
Serves: 4 servings
Ingredients
- 1 cup quinoa
- 2 cups water
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper, diced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup coconut milk
- 2 tablespoons lime juice
- Salt and pepper to taste
Instructions
- Begin by rinsing the quinoa under cold water in a fine-mesh strainer. This helps to remove the natural coating, called saponin, which can make the quinoa taste bitter.
- In a medium saucepan, combine the rinsed quinoa and 2 cups of water. Bring the mixture to a boil over medium-high heat.
- Once boiling, reduce the heat to low, cover the saucepan, and let the quinoa simmer for about 15 minutes, or until all the water has been absorbed and the quinoa is fluffy. Remove from heat and let it sit, covered, for an additional 5 minutes.
- While the quinoa is cooking, prepare the vegetables. Halve the cherry tomatoes, dice the cucumber and bell pepper, and chop the fresh cilantro. Set aside.
- In a small bowl, whisk together the coconut milk and lime juice until well combined. Add salt and pepper to taste.
- Once the quinoa has finished resting, fluff it with a fork and transfer it to a large mixing bowl.
- Add the halved cherry tomatoes, diced cucumber, diced bell pepper, and chopped cilantro to the bowl with the quinoa. Gently toss to combine all the ingredients.
- Pour the coconut milk dressing over the quinoa salad and toss again until everything is evenly coated.
- Season the salad with additional salt and pepper if needed, and adjust the lime juice to taste.
- Serve the quinoa summer salad immediately, or refrigerate it for 30 minutes to allow the flavors to meld together before serving. Enjoy your refreshing and nutritious dish!
Tips
- Always rinse quinoa thoroughly to remove its bitter saponin coating - this is crucial for a smooth, clean flavor.
- Let quinoa cool slightly before mixing with vegetables to prevent wilting and maintain crisp textures.
- For extra flavor, consider toasting quinoa in a dry pan for 2-3 minutes before cooking to enhance its nutty profile.
- Use fresh, ripe vegetables for maximum flavor and nutritional impact.
- The coconut milk dressing can be prepared ahead of time and refrigerated, allowing flavors to meld.
- For a protein boost, add grilled chicken or chickpeas to make the salad more substantial.
- This salad tastes even better after chilling for 30-60 minutes, so don't hesitate to make it in advance!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 8g
Fat: 10g
Saturated Fat: 5g
Cholesterol: 0mg
