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overhead view of a round white bowl filled with Summer Herb & Veggie Quinoa Salad with halved cherry tomatoes alternated with fresh basil leaves in a half moon pattern along the right side of the bowl for garnish metal forks rest on the counter next to the bowl with a small white ramekin sitting on a stack of white plates filled with herb cracker

Summer Herb and Veggie Quinoa Salad with Lemon-Ginger Vinaigrette


  • Author: Heidi Clark
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings 1x

Description

Summer Herb & Veggie Quinoa Salad with Lemon-Ginger Vinaigrette is the perfect light & fresh dinner!  A great way to use up all those late summer herbs in the garden!


Scale

Ingredients

For the Lemon-Ginger Vinaigrette:

1/4 cup lemon juice

1/2 cup extra virgin olive oil

2 tsp honey

1/2 tsp sea salt

1 Tbsp minced peeled fresh ginger root 

1 clove garlic, minced

dash of chipotle chile powder

For the Salad:

1 cup uncooked quinoa, rinsed and drained

1 Tbsp butter

1 clove garlic, minced

1/4 tsp crushed red pepper flakes

splash of white wine (optional)

1 1/3 cups of water

1/4 tsp sea salt

corn kernels from one ear of fresh sweet corn

1/2 red bell pepper, minced

1/2 orange bell pepper, minced

1 packed cup of minced fresh herbs ( I used a combination of basil, cilantro & chives)

a sprinkle of sea salt before serving (optional)

Halved cherry tomatoes and basil leaves, for garnish


Instructions

For the Lemon Ginger Vinaigrette:

Place the vinaigrette ingredients into a high powered blender.  Process dressing until smooth.  Transfer to a jar and refrigerate.

For the Quinoa:

In a medium-sized saucepan melt the butter over medium heat.  When the butter is melted and hot, add the garlic, red pepper flakes, and quinoa.  Cook for two minutes, stirring frequently.  Add a splash of white wine and cook for an additional 30 seconds. Add the water and sea salt.  Stir to combine.  Raise the heat to high and bring the quinoa to a low boil.  Reduce the heat to medium-low and place the lid on the pan.  Simmer the quinoa for 15-20 minutes.  The quinoa is fully cooked when tender and the quinoa curlicues are visible.  Remove the pan from the heat. Take the lid off of the pan. Let the quinoa rest for 5 minutes.  Fluff the quinoa with a fork and transfer it to a large mixing bowl.  Allow the quinoa to cool until room temperature.

To assemble the Salad:

When the quinoa is cool, add the minced vegetables and herbs to the mixing bowl along with the lemon-ginger vinaigrette.

Stir to combine the ingredients.  Garnish with a sprinkle of sea salt, halved cherry tomatoes, and basil leaves. Time to dig in!

The quinoa salad is terrific at room temperature or chilled.

 

 


Notes

Don’t skip rinsing and draining the quinoa!  Quinoa has a natural coating called saponin.  If it is not cleaned first, the final cooked quinoa will have an unpleasant bitter taste.

  • Category: Salad
  • Method: Stirred
  • Cuisine: American

Keywords: quinoa veggie herb salad lemon ginger vinaigrette