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A big bowl of quinoa salad on a placemart with parsley and tomato.
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5 from 1 vote

Summer Quinoa Salad

Louisa Clements
A light quinoa salad with cucumber, tomatoes, red pepper and fresh parsley and basil with a simple balsamic dressing.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Servings 4


  • 1 cup uncooked quinoa, cooked to package directions
  • 1/2 English cucumber, diced
  • 1 tomato, diced
  • 1 red pepper, diced
  • 2 green onions, sliced
  • 1/4 cup chopped fresh parsley
  • 3 tbsp chopped fresh basil
  • 1/2 tsp salt

Homemade Balsamic Vinaigrette

  • 2 tbsp red wine vinegar
  • 1 small clove garlic, grated
  • 1/2 tsp Dijon mustard
  • 1/2 tsp honey
  • 1/4 cup olive oil


  • Cook quinoa according to package directions, about 12-15 minutes. Allow quinoa to cool for 20 minutes.
  • Meanwhile, prep dressing. Whisk vinegar with garlic, Dijon mustard and honey in a small bowl. While continuously whisking, pour in olive oil in a light, steady stream. Continue whisking until olive oil is incorporated into vinegar and dressing has thickened, about 30 seconds.
  • Mix quinoa with tomato, red pepper, green onions, parsley and basil. Season with salt. Drizzle with dressing, you may not want all of the dressing, start by adding a little at a time and add more as you go.
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Nutrition Facts
Summer Quinoa Salad
Amount Per Serving
Calories 305 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 2g13%
Sodium 308mg13%
Potassium 479mg14%
Carbohydrates 33g11%
Fiber 5g21%
Sugar 4g4%
Protein 7g14%
Vitamin A 1688IU34%
Vitamin C 50mg61%
Calcium 46mg5%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet. Nutrition information is an estimate and is provided for informational purposes only. If you have any specific dietary concerns, please consult with your healthcare practitioner.