Summer is the perfect time to enjoy light and nourishing salads — enjoy the vibrant produce of the season while keeping prep simple and flavors bold. This Summer Quinoa Salad does exactly that.
Packed with wholesome ingredients, this salad is a beautiful medley of textures and tastes: the nuttiness of quinoa, the crunch of pistachios, the subtle sweetness of ripe nectarines, and the savory depth of roasted baby bella mushrooms. Add in fresh scallions for a bit of zing, and everything is tied together with a tangy honey mustard dressing.
Whether you’re planning a weekday lunch, a Shabbos side, or something refreshing to bring to a summer gathering, this salad makes a versatile and colorful addition to your table. It’s protein-rich, naturally gluten-free, and just as delicious served chilled as it is at room temperature.
Read on for the full recipe and tips for perfecting your quinoa every time.
Summer Quinoa Salad
Ingredients
- 1 cup raw quinoa, prepared according to package directions
- Roasted salted pistachios
- 1-2 medium ripe nectarines, diced
- 12 oz. baby bella mushrooms diced
- 1 small bunch scallions sliced
Dressing:
- ½ cup oil
- ½ cup vinegar
- ½ cup honey
- 1 tsp salt
- 1 tsp yellow mustard
- ¼ tsp black pepper
Instructions
- Preheat oven to 425 F.
- Place mushrooms on a greased baking sheet. Drizzle with some olive oil, salt and pepper.
- Bake for approximately 15 minutes.
- Meanwhile, combine all dressing ingredients. Mix dressing with the quinoa. Arrange toppings on quinoa in rows.
- Toss before serving.
Tip: Here's a simple way to make perfectly fluffy Quinoa
- Preheat oven to 350.
- 1 cup quinoa 2 cups water¼ tsp salt
- Place in a 9″ foil pan, cover tightly with foil and bake till all the water is absorbed (approximately 45 minutes)
- Allow to cool.
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Photography by Hudi Greenberger
This article originally appeared in Family First
