Summer Quinoa Salad

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SourceRecipe by Elena Palermo
Prep time10 minutes
Cooking time30 minutes
Total time40 minutes


Enjoy this refreshing quinoa salad packed with fresh herbs, seasonal local vegetables and juicy grapes! Perfect accompaniment to any outside celebration. Get creative and substitute your favorite summer produce.


1 cup
quinoa (dry)
2 cups
1 tablespoon
olive oil
1 cup
grapes, red (halved)
1 cup
spinach (roughly chopped)
1 cup
cucumber (peeled and chopped)
2 tablespoons
mint (finely chopped)
1 tablespoon
cilantro, fresh (finely chopped)
2 tablespoons
1/4 cup
lemon juice (fresh)
1 teaspoon
1/2 teaspoon
1/2 teaspoon
1/4 teaspoon
black pepper
2 tablespoons
olive oil


In a fine-mesh strainer, rinse quinoa under cold running water. In a small saucepan, heat 1 Tbsp olive oil over medium heat, add the quinoa and toast, stirring constantly for about 1-2 minutes. Add 2 cups of water and bring to a boil. Then reduce heat to low, cover and cook for about 15-20 minutes. Remove the saucepan from the heat and set aside to cool. While the quinoa is cooling, in a mason jar, combine all ingredients for the dressing and shake until well combined. Set aside.

To assemble: in a large bowl, add quinoa from saucepan and fluff with a fork. Add mint, cilantro, grapes, spinach and cucumbers. Pour dressing over the salad and toss to coat the vegetables. Add more salt and pepper to taste. Refrigerate, covered or enjoy at room temperature!