Kristi Whitley

Healthy Living

Summer Vegetable Quinoa Salad

Adapted from Simply Quinoa, Farmer's Market Quinoa Salad

Yield: 4 - 6 servings


4 cups cooked quinoa, cooled
Kernels from 1 ear of fresh corn

1/2 zucchini, small diced
1 small-medium tomato, diced
1/4 cup red bell pepper, thinly sliced
1/4 cup onion, finely chopped
1/2 cup fresh herbs (i.e. parsley, basil, dill, oregano)
2 tablespoons olive oil
Juice and Zest of 1 lemon (about 2 tablespoons)

1/2 t Dijon mustard
2 - 3 teaspoons honey (or maple syrup)
Salt + pepper to taste


1. Combine the quinoa, veggies and herbs in a large bowl. Toss to combine.

2. In a small bowl, whisk together the oil, lemon, honey, salt and pepper. Taste and adjust seasonings as desired. Pour dressing over salad and toss to coat.

3. Taste again and sprinkle with more salt and pepper if desired.

4. Serve immediately or refrigerate until ready to serve.