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When it comes to salads, the dressing is often the unsung hero that elevates the dish from mundane to extraordinary. A well-crafted dressing can bring balance to the flavors of your salad, tying together the ingredients and enhancing their natural taste. For our Refreshing Summer Quinoa Salad, we’ll focus on a simple yet flavorful olive oil and lemon juice dressing. This combination not only adds a zesty kick but also complements the fresh vegetables and nutty quinoa perfectly.

Summer Quinoa Salad

Beat the summer heat with a Refreshing Summer Quinoa Salad that’s both vibrant and nutritious. This easy-to-make dish features fluffy quinoa, crisp vegetables, and a zesty dressing that brings fresh flavors to life. Packed with protein, fiber, and essential nutrients, it's perfect for picnics, barbecues, or meal prep. Customize it to your taste and enjoy a healthy, delicious meal that celebrates the best of summer’s bounty!
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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 (optional)

1/4 cup olive oil

2 tablespoons lemon juice

Salt and pepper to taste

Instructions
 

Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa and water (or vegetable broth). Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for about 15 minutes, or until the liquid is absorbed and the quinoa is fluffy. Remove from heat and let it cool.

    Prepare the Veggies: While the quinoa is cooking, chop the cherry tomatoes, cucumber, red bell pepper, red onion, and avocado. If using frozen corn, thaw it beforehand; if using canned, rinse it well under cold water.

      Make the Dressing: In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper until emulsified. Adjust seasoning to taste.

        Combine the Salad: In a large mixing bowl, combine the cooled quinoa, cherry tomatoes, cucumber, bell pepper, red onion, corn, diced avocado, and chopped parsley. Drizzle the dressing over the salad and gently toss to combine, being careful not to mash the avocado.

          Add Feta (Optional): If desired, crumble feta cheese on top of the salad for an extra creamy texture and burst of flavor.

            Chill and Serve: For the best flavor, let the salad chill in the refrigerator for at least 30 minutes before serving. Toss again before serving, and enjoy!

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