A healthy quinoa salad featuring some of the best produce summer has to offer, feta cheese and a tangy lemon dressing. Perfect as a make-ahead lunch option or a summer cookout side dish.
Cook quinoa: Cook quinoa in water, according to package directions. Let cool.
Stir: In a medium bowl, stir together quinoa, spinach, tomatoes, cucumber, feta cheese, red onion, basil and parsley.
Make dressing: In a small bowl, whisk together red wine vinegar, lemon juice, oil, maple syrup, salt and pepper.
Add dressing: Pour dressing over quinoa salad and toss to combine. Top with almond slices, if using.
Chill and enjoy: Serve immediately or let the salad chill in the fridge a couple hours before serving. Add avocado (if using), just before serving. Salad will keep up to 3-4 days in the fridge.
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Notes
Red onion – Not a fan of red onion use yellow onion instead. Beans – Feel free to add white beans or chickpeas for some protein. They're a great addition -- especially if you're serving this as a main rather than a side dish.Avocado – Want to add a little creaminess and healthy fats to your salad? Add in some chopped avocado!Dressing – I love the dressing I paired with this salad but any dressing would work if you’re in a pinch. Some options: Greek Salad Dressing, white balsamic vinaigrette or lemon vinaigrette.