Summer Salad Series: Quinoa Salad Roundup

Sunshine and quinoa on a plate, what more could you need this summer?!

These quinoa salads are some of my all-time favorites—and your favorites too. They’re fresh, filling, nutrient-packed, and just so easy to make ahead and keep in the fridge for lunches, picnics, or lazy summer dinners.

The most recent addition to the lineup? A herby pesto quinoa salad I made with my dear friend Lainie, using my Anti-Inflammatory pesto recipe. We joined forces to blend our culinary and nutrition expertise for a virtual cooking class benefiting Living Beyond Breast Cancer. The class featured an anti-inflammatory menu that proves healthy and delicious don’t have to be mutually exclusive—and this salad was a clear standout.

Let’s get into it:

Italian Anti-Inflammatory Pesto Quinoa Salad with Lainie Kates (@lainiecooks_)

Serves: 4

Ingredients:

For the Homemade Vegan Pesto:

• 2 cups Organic Arugula

• ½ cup Fresh Basil

• ⅓ cup Raw Unsalted Pistachios

• 3 tbsp Nutritional Yeast

• ¼ cup Olive Oil

• ¼ cup Water

• Zest + Juice of 1 Lemon

• 2 cloves Garlic

• Flaky Sea Salt & Black Pepper, to taste

For the Salad Base:

• 1 cup Uncooked Organic White Quinoa (rinsed)

• 2 cups Bone Broth or Water (for cooking quinoa)

• ½ English Cucumber, diced

• 1 pint Cherry or Baby Heirloom Tomatoes, halved

• ¼ Red Onion, finely diced

• 1 can Chickpeas, rinsed

• 2 handfuls Organic Arugula

• 1 Avocado, diced

• Extra Squeeze of Lemon Juice + Drizzle of Olive Oil

• Handful of Fresh Basil Leaves

• Optional: Finely chopped and toasted pistachios, feta or shaved parmesan cheese

Instructions:

1. Blend all ingredients for the dressing in a blender until smooth. Set aside.

2. Cook quinoa in bone broth or water according to package instructions.

3. In a large bowl, mix warm quinoa with chickpeas, cucumber, tomatoes, red onion, avocado, arugula, and pesto.

4. Finish with lemon juice, olive oil, and basil.

5. Top with toasted pistachios and optional cheese. Enjoy warm or chilled!

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Mediterranean Quinoa Salad

Serves: 4

Ingredients:

• 1.5 cups Quinoa (before cooking)

• 1 cup Cherry or Plum Tomatoes, sliced into quarters

• 1/2 an English Cucumber, cubed

• 1/2 cup Pitted Kalamata Olives, halved

• 1/2 cup Marinated Artichokes, diced (optional)

• 1/4 cup Pepperoncinis, diced

• 1 whole Red Bell Pepper, diced

• 1 tbsp Fresh Mint, chopped

• 3 tbsp Fresh Parsley, chopped

• 1/4 of a Red Onion or 1 Shallot, finely diced

• juice of 2 Lemons

• Zest of 1 Lemon

• 2 Garlic Cloves, crushed

• 1/3 cup Olive Oil

• Sea Salt & Black Pepper, to taste

• Crumbled Feta (optional)

• Optional to make my grilled Greek yogurt marinated chicken on top!

Instructions:

1. Rinse the quinoa thoroughly under cold water.

2. Bring 3 cups of salted water to a boil (using the rule of 1 cup quinoa to 2 cups water, so for 1.5 cups quinoa, use 3 cups water).

3. Add the quinoa to the boiling water, reduce heat to low, cover immediately, and cook for about 12 minutes until the water is absorbed.

4. Turn off the heat, fluff the quinoa with a fork, cover again, and let it steam for another 5 minutes. This step helps achieve a fluffy texture.

5. While the quinoa cooks, chop the cucumber, tomatoes, red onion or shallot, mint, parsley, pepperoncinis, bell pepper, and olives.

6. In a bowl, whisk together the lemon zest, lemon juice, crushed garlic, and salt and pepper. Slowly drizzle in the olive oil while whisking to emulsify the dressing.

7. Once the quinoa is warm and fluffed, toss it with the chopped vegetables and herbs. Drizzle the dressing over the salad so the quinoa absorbs the lemon and garlic flavors.

8. If desired, add crumbled feta for a salty, creamy boost; otherwise, serve as a vegan salad.

9. Serve immediately and enjoy!

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Thai Quinoa Crunch Salad

Serves: 4

Ingredients:

For the Salad:

• 1/2 English Cucumber, thinly sliced

• 1 Mango, finely sliced

• 1 Red Bell Pepper, finely sliced

• 1/2 cup Shelled Edamame

• 1/2 cup Sugar Snap Peas, diced

• 1/3 cup Shredded Carrot

• 1/3 cup Shredded Red Cabbage or Mixed Cabbage

• 1/4 cup Fresh Cilantro, roughly chopped

• 1 tbsp Fresh Mint, finely chopped

• 1/2 bunch Scallions, finely chopped

• 1 cup Cooked Quinoa

• 1/4 cup Roasted & Unsalted Peanuts, finely chopped

For the Dressing:

• 2 tsp Fresh Ginger, grated

• 2 cloves Garlic, crushed

• 1 Red Chili, de-seeded and finely diced

• 1 tbsp Coconut Sugar

• Juice of 1 Lime

• 1 tbsp Fish Sauce

• 2 tbsp Rice Vinegar

• 1 tbsp Tamari or Coconut Aminos

• 1 tbsp Ponzu (optional)

• 1 tbsp Thai Sweet Chili Sauce (optional)

• 1 tsp Sriracha

• 2 tbsp Smooth Peanut Butter

• 1/4 cup Sesame or Avocado Oil

Instructions:

1. Cook the quinoa according to packet instructions. A standard method is 1 cup of quinoa to 2 cups of salted water.

2. Bring the water to a boil, add the washed quinoa, then reduce heat, cover, and cook for about 10 minutes or until the water is absorbed. Turn off the heat, fluff with a fork, and cover again for a few more minutes to finish.

3. While the quinoa cooks, slice, dice, and chop all the vegetables, peanuts, and herbs. If preferred, you can substitute cashews and cashew butter in the dressing.

4. To make the dressing, whisk all ingredients together in a small bowl until smooth and combined.

5. In a large bowl, add the cooked quinoa while still warm along with all the chopped vegetables and herbs.

6. Pour the dressing over the salad and toss thoroughly to combine.

7. Serve as is or top with your protein of choice.

8. Store any leftovers in an airtight container in the fridge for up to 4 days.

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