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As the sun shines brighter and temperatures rise, the demand for light and healthy meals increases. Summer is the perfect season to embrace vibrant, refreshing dishes that not only satisfy your hunger but also keep you energized and feeling great. One such dish that perfectly encapsulates the essence of summer is the Refreshing Summer Quinoa Salad. This salad is not just a feast for the eyes; it’s a nutritious powerhouse that makes for an ideal choice for family picnics, backyard barbecues, or a light lunch on a hot day.

Summer Quinoa Salad

Discover the perfect dish for summer with this Refreshing Summer Quinoa Salad! Packed with vibrant vegetables like cherry tomatoes, cucumbers, bell peppers, and creamy avocado, this salad is both nutritious and satisfying. Quinoa serves as a hearty base, offering complete protein and fiber. Ideal for picnics or light lunches, this salad keeps you cool and energized. Learn how to prepare it and enjoy a healthy, colorful meal that celebrates the season's freshest flavors!
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Ingredients
  

1 cup quinoa, rinsed

2 cups water or vegetable broth

1 cup cherry tomatoes, halved

1 cucumber, diced

1 red bell pepper, diced

1/2 red onion, finely chopped

1 cup corn (fresh, frozen, or canned)

1 avocado, diced

1/4 cup fresh parsley, chopped

1/4 cup feta cheese, crumbled (optional)

1/4 cup extra virgin olive oil

2 tablespoons fresh lemon juice

Salt and black pepper, to taste

Instructions
 

Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa with the water or vegetable broth. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer for approximately 15 minutes, or until the liquid is fully absorbed and the quinoa is fluffy. Remove from heat, fluff with a fork, and allow it to cool completely.

    Prepare the Vegetables: While the quinoa is cooking, chop the cherry tomatoes, cucumber, red bell pepper, and red onion into bite-sized pieces. For the avocado, cut it just before adding to prevent browning. If you're using frozen corn, be sure to thaw it, and if using canned corn, rinse under cold water to remove excess sodium.

      Make the Dressing: In a small mixing bowl, vigorously whisk together the extra virgin olive oil, fresh lemon juice, a pinch of salt, and freshly cracked black pepper until the ingredients are well-emulsified. Taste and adjust the seasoning if necessary.

        Combine the Salad: In a large mixing bowl, combine the cooled quinoa, halved cherry tomatoes, diced cucumber, red bell pepper, finely chopped red onion, corn, diced avocado, and fresh parsley. Pour the dressing over the top and gently toss the mixture, taking care not to mash the avocado pieces.

          Add Feta (Optional): For additional creaminess and flavor, sprinkle crumbled feta cheese over the top of the salad. This step is optional but adds a delightful richness.

            Chill and Serve: To enhance the flavors, refrigerate the salad for at least 30 minutes before serving. This allows the ingredients to meld together beautifully. Toss gently again just before serving, and enjoy this refreshing dish!

              Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4