Imagine a sunny afternoon, the kind where the light dances on your skin and the aroma of fresh vegetables wafts through the air. This Summer Tomato and Cucumber Quinoa Salad captures that delight in every bite, bursting with colors and flavors that make it a feast for both the eyes and the palate. a creamy cucumber-infused dish pair it with a refreshing salad Crisp cucumber meets juicy tomatoes, all enveloped in fluffy quinoa, creating a refreshing dish that feels like summer on a plate.
Now, let’s be honest—who doesn’t love a salad that can double as a party trick? I once brought this dish to a family gathering, and let’s just say, it turned into an unexpected competition for who could steal the most servings! With its vibrant hues and delightful crunch, this salad is perfect for picnics, barbecues, or simply impressing your friends at brunch. a unique summer side dish Get ready for an explosion of flavor that will have you dreaming of lazy summer days.
Why You'll Love This Recipe
- This Summer Tomato and Cucumber Quinoa Salad is not only incredibly easy to prepare but also leaves your taste buds dancing
- You can easily adjust the ingredients to suit your personal preferences
- The bright colors and textures make it a feast for the eyes as well as the stomach
- Perfect for summer gatherings or as a healthy side dish any time of year
I remember the first time I made this salad; my friends were so impressed that they insisted I add it to my regular repertoire.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
-
Quinoa: This tiny grain packs a protein punch; rinse before cooking to remove bitterness.
-
Cherry Tomatoes: Choose vibrant red ones; they should feel firm but slightly tender.
-
Cucumber: Opt for English cucumbers for their crisp texture; no peeling necessary!
-
Red Onion: Use finely chopped red onion for a touch of sweetness without overpowering.
-
Fresh Parsley: Chopped parsley adds freshness; look for bright green leaves.
-
Lemon Juice: Freshly squeezed lemon juice brightens flavors; bottled juice doesn’t compare!
-
Olive Oil: Extra virgin olive oil lends richness; choose high-quality brands for best results.
-
Salt and Pepper: Simple seasonings elevate everything; adjust to your taste.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Cook the Quinoa: Start by rinsing one cup of quinoa under cold water to remove its natural coating. Cook it in two cups of water over medium heat until boiling, then reduce to low heat and simmer until fluffy.
Prepare Your Veggies: While the quinoa cooks, chop two cups of cherry tomatoes into halves and dice one cucumber into small pieces. The more colorful your vegetables, the more fun this salad becomes!
Add Some Crunch: Finely dice half a red onion and chop about half a cup of fresh parsley. These will bring added flavor and texture to your salad masterpiece.
Mix It All Together: In a large bowl, combine cooked quinoa with chopped vegetables. Drizzle with three tablespoons of olive oil and juice from one lemon. Toss gently until everything is coated evenly.
Season It Up!: Sprinkle salt and pepper over your salad according to taste. Give it another gentle toss—this is where you get to channel your inner chef!
Chill Before Serving: For best results, refrigerate your salad for at least 30 minutes before serving. This allows all those fabulous flavors to meld together beautifully.
Enjoy this Summer Tomato and Cucumber Quinoa Salad as an unbeatable side or even as a light main course—it’s versatile enough for any occasion! a hearty tomato-based main course.
This delightful dish not only brings joy but also nourishes both body and soul with its wholesome ingredients. Happy cooking!
You Must Know
- This refreshing summer salad combines juicy tomatoes, crunchy cucumbers, and protein-packed quinoa, making it a nutritious delight
- The vibrant colors and crisp textures bring a burst of summer to your plate, perfect for picnics or light lunches
Perfecting the Cooking Process
Start by rinsing the quinoa thoroughly to remove bitterness. Cook it in vegetable broth for added flavor while prepping the vegetables.
Add Your Touch
Feel free to swap out ingredients! Try adding avocado for creaminess or feta cheese for a tangy kick.
Storing & Reheating
Store any leftovers in an airtight container in the fridge for up to three days. Enjoy chilled; no reheating necessary!
Chef's Helpful Tips
- Make sure to chop your veggies uniformly for even mixing and texture
- Always taste before serving; you might need extra seasoning
- Refrigerate before serving for a refreshing experience perfect for hot days
I remember the first time I made this salad; my friends devoured it so quickly that I barely had a chance to taste it myself!
FAQ
What type of quinoa is best for this salad?
Use tri-color quinoa for visual appeal and a nutty flavor profile.
Can I make this salad ahead of time?
Absolutely! Prepare it a day in advance for flavors to meld beautifully.
How can I add protein to my Summer Tomato and Cucumber Quinoa Salad?
Add grilled chicken, chickpeas, or beans to enhance its protein content easily. For more inspiration, check out this Thai Red Curry Chicken recipe.
Summer Tomato and Cucumber Quinoa Salad
- Total Time: 30 minutes
- Yield: Approximately 6 servings 1x
Description
Bright, fresh, and bursting with flavor, this Summer Tomato and Cucumber Quinoa Salad is the perfect dish for warm weather gatherings. With crisp cucumbers, juicy cherry tomatoes, and fluffy quinoa, it’s a colorful addition to any picnic or barbecue. Easy to prepare and incredibly versatile, this salad can be enjoyed as a light main course or as a refreshing side dish. Get ready to impress your friends and family with this delightful summer sensation!
Ingredients
- 1 cup quinoa
- 2 cups cherry tomatoes, halved
- 1 cucumber (English), diced
- ½ red onion, finely chopped
- ½ cup fresh parsley, chopped
- Juice of 1 lemon (about 2 tbsp)
- 3 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Rinse quinoa under cold water to remove bitterness. Cook in two cups of water over medium heat until boiling; reduce heat and simmer until fluffy (approximately 15 minutes).
- While quinoa cooks, halve cherry tomatoes and dice cucumber.
- Finely chop red onion and parsley.
- In a large bowl, combine cooked quinoa with prepared vegetables.
- Drizzle with olive oil and lemon juice; toss gently until evenly coated.
- Season with salt and pepper to taste; refrigerate for at least 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 10mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
Leave a Comment