Quinoa Summer Salad
Light and so tasty, this colorful Quinoa Summer Salad is loaded with flavor! It’s easy to make and a great lunch recipe or side dish.
Ingredients
- 1 cup quinoa, pre-soaked Footnote
- 2 cups cold water
- ground Himalayan pink salt, to taste
- 1 cup smoked ham, diced
- 1 cup cucumbers, peeled, quartered and sliced
- 1 cup mixed cherry tomatoes, washed and halved tips & tricks
- 1/3 cup red peppers, diced
- 1/3 cup orange peppers, diced
- 1/3 cup red onions, diced tips & tricks
- 1 can (15 oz./432 g) corn kernels, drained
- 1 can (2.25 oz./64 g) sliced black olives, drained
- 1 cup feta cheese, crumbled
- 2 tbsp. chopped cilantro, for garnish tips & tricks
Directions
- In a saucepan, add drained quinoa, cold water and sea salt. Stir well and bring the mixture to a boil.
- Cover, reduce to low and cook for 15 minutes.
- Remove from the heat and let it rest, covered, for 8 minutes before transferring to a large salad bowl.
- Add the remaining ingredients and gently toss until mixed. Garnish with cilantro and serve immediately.
Notes
Footnote: Soak your quinoa for at least 2 hours or overnight in a bowl filled with lukewarm water. Later on, drain the grains into a fine sieve and rinse thoroughly; allow to drain before cooking.