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Posted on Jun 22, 2015 in Side Dish, Snack | 0 comments

Quinoa Summer Salad

Looking for a healthy side dish to bring to your weekend barbeque? This Quinoa Summer Salad is the perfect match for a get together with friends and family. Only a few simple ingredients and you have a fresh and tangy side dish.

Quinoa Summer Salad by Freshly Cut Kitchen

I made a batch of this on Sunday and enjoyed it with my lunches the rest of the week. It was a fantastic compliment to these salmon patties and made packing my lunch each day so easy. I had it portioned out into individual containers and could just grab one to toss in with my lunch.

I will definitely be making this again!

Quinoa Summer Salad

Yield: 6 servings

Serving Size: 150 grams per serving

Quinoa Summer Salad


  • 1 cup quinoa, dry
  • 1 cucumber peeled & cubed
  • 1 container cherub grape tomatoes
  • 4 springs fresh basil, diced
  • 1 3.8 oz. can sliced black olives
  • 3 Tbsp white balsamic vinegar
  • 1 1/2 Tbsp extra virgin olive oil
  • Salt & Pepper to taste


  1. Rinse quinoa in fine mesh colander to remove bitterness. Cook according to package directions on the stove top (usually 2:1 ratio water to quinoa)
  2. Let quinoa cool completely in refrigerator
  3. Slice tomatoes in half
  4. Add all ingredients to quinoa and stir well
  5. Refrigerate for 1 hour (minimum) before serving to allow flavors to marinate.


Calories: 168; Carbs 22g; Fat 7.5g; Protein 4g

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