Summer Quinoa Salad

Loaded with chickpeas, vegetables, a little cheese and of course quinoa, this summer quinoa salad is a great healthy make-ahead lunch option.

We're all about the make-ahead lunches, especially make-ahead lunches that are healthy and taste like the season we're in! From chicken chickpea pesto salad to chicken shawarma bowls.

With summer coming quickly to an end, I'd be remiss not to share this summer quinoa salad that is the perfect make-ahead lunch.

Loaded with chickpeas, peppers, cucumbers, carrots, tomatoes and a little bit of cheese, the only "cooking" that needs to done is actually the quinoa which is easy enough. Yes there is some chopping involved but it's a great way to improve those knife skills if you need to!

Speaking of quinoa, when did it become the go-to healthy option? It seems like just in the past couple of years it's been the "in" ingredient. You can check out this heathline article about the 11 proven health benefits of quinoa.

To me, right now is the perfect time for easy summer salads like this as my fall recipes tend to be a little on the unhealthier side, but just so tasty! So if you're like me and load up on amazing comfort food in the fall, I would give this summer quinoa salad a try.

Jump to:

• Recipe Ingredients
• Step-by-Step Instructions
• Benefits of Quinoa
• Can I Use Different Vegetables?
• Pro Tips/Recipe Notes
• Other Salad Recipes
• Summer Quinoa Salad

Recipe Ingredients

• Quinoa - the base for the salad.
• Chickpeas - adds protein.
• Green bell pepper, yellow bell pepper, cucumber, carrot, cherry tomatoes - adds a ton of freshness and textures.
• Sharp cheddar cheese - can use your favorite cheese.
• Olive oil - the base for vinaigrette.
• Red wine vinegar - adds some acidity.
• Italian seasoning, garlic powder, salt, black pepper - enhances the flavor.

Step-by-Step Instructions

1. Cook quinoa according to package instructions.
2. While quinoa is cooking, dice all the vegetables and cheese and place in large bowl.
3. Whisk together olive oil, red wine vinegar, Italian seasoning, garlic powder, salt and black pepper in small bowl.
4. Add the quinoa, drained chickpeas and vinaigrette to the diced vegetables and mix to combine. Place in airtight containers and keep in fridge for up to 5 days.

Benefits of Quinoa

Quinoa has become super popular and there is good reason for it. Some of the health benefits of quinoa include

• Contains all nine essential amino acids.
• Has twice as much fiber as other grains which lowers cholesterol, blood pressure and glucose levels.
• Contains iron which keeps our red blood cells healthy.
• Has lysine which is essential for tissue growth and repair.
• Is rich in magnesium which relaxes blood vessels.
• High in riboflavin which improves energy metabolism.
• Contains a high content of manganese which is an antioxidant.

Can I Use Different Vegetables?

With it being a summer salad, go with whatever your heart desires with the vegetables. We've made it with a variety of vegetables, just depending on what we had. Two great summer vegetables that we didn't use in this specific example are zucchini and eggplant.

Pro Tips/Recipe Notes

• Rinse the quinoa before boiling which removes its natural coating called saponin, which can make it taste bitter or soapy.
• Be consistent with the size you dice the vegetables so you have even bites throughout.
• Use quality olive oil as part of the taste for the vinaigrette comes from it.

Other Salad Recipes

• Edamame, Chickpea and Apple Salad
• Roasted Thanksgiving Salad
• Veggie Grain Bowl
• Buffalo Chicken Quinoa Salad
• Mango, Kale and Quinoa Salad

If you’ve tried this summer quinoa salad or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.