Summer-Fresh Quinoa Salad
“This light and refreshing salad is easy to prepare and perfect for hot summer days. I often add zucchini or summer squash and use fresh tomatoes instead of sun-dried.” Liz Gadbois - Woodville, WI
Ingredients
- 2 cups quinoa, rinsed
- 1 cup boiling water
- 1/2 cup sun-dried tomatoes (not packed in oil)
- 1 medium cucumber, peeled, seeded and chopped
- 1 each medium green, sweet red and yellow peppers, chopped
- 6 green onions, thinly sliced
- 1 package (4 ounces) crumbled garlic and herb feta cheese
- 1/2 cup reduced-fat sun-dried tomato salad dressing, divided
Reviews
I have been making this since it appeared in a 2009 issue. We love it! It's not complicated but does take some time to prepare due to chopping the vegetables. We enjoy quinoa in several types of recipes; this is a summer favorite. Our grocer doesn't carry garlic and herb feta but the plain works very well. Very tasty, especially for such a healthy dish.
Made this for fathers day along with steak and spinach pinwheels was a huge hit!!
I don't care for bell peppers but absolutely love this stuff!!!!
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Easy and makes a super healthy lunch all by itself. I make this all the time.
This was great for a change of pace from the regular "green" salad. Really enjoyed it. I halfed the recipe because I wasn't sure I'd be able to eat if all before it might go bad...this will be something I make the full portion of for a work luncheon type thing.
My husband loves this quinoa salad! I tried it the first time and it was a hit! Since then I've made it for all sorts of gatherings and everyone loves it. Five stars!!
This is excellent and gets better the longer the quinoa soaks in the surrounding flavors.