Quinoa Summer Salad

  • Author: The Kitchen Whisperer

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  • 1/2 cup uncooked quinoa
  • 1 cup vegetable stock
  • 1/2 of a large cucumber, peeled and seeded cut into bite size pieces
  • 1/2 of a large yellow pepper, seeded and cut into bite size pieces
  • 1/4 cup chopped red onion
  • 1520 cherry tomatoes, either whole or cut into half lengthways
  • 1 can of white beans, drained and rinsed
  • 1 tablespoon fresh parsley, chopped
  • 1 teaspoon kosher salt
  • 1 teaspoon fresh black pepper
  • 1 teaspoon Italian seasoning or 2 tablespoon Italian dressing


  1. Cook the quinoa and stock per the package directions.
  2. When done, transfer cooked quinoa to a bowl. At this point you can let this come to room temp, chill or eat warm.
  3. Add in the vegetables and seasoning.
  4. Mix gently.
  5. Season to taste with more salt/pepper and optional Italian dressing.


*Note 1: these were the only veggies I had on hand. You could most certainly use any other type of veggies!

*Note 2: To make it non-vegetarian, this would be AWESOME with chilled shrimp, cilantro and shredded carrots!

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