Filled with summer tomatoes, mozzarella pearls, and lots of fresh herbs, this summer quinoa salad is perfect for a hot day.
The best of summer in one salad recipe
This quinoa salad is everything I love in a summer salad. It’s refreshing, a little spicy, and has plenty of herbs. The mozzarella pearls add the perfect amount of creaminess.
It pairs perfectly with grilled chicken, baked chicken, or with a reverse sear London broil.
What you need
- Quinoa: You can use other grains, like farro or freekeh, instead.
- Vegetables and herbs: I use fresh tomatoes, basil, parsley, and minced garlic.
- Balsamic vinegar: I’ve been loving Ponti Balsamic Vinegar, but you can also use red wine vinegar.
- Mozzarella pearls: I love mozzarella pearls, but you can use a fresh ball of mozzarella and tear it into bite-sized pieces.
- Lemon juice and zest: This adds a nice tanginess.
- Aleppo pepper: I use Aleppo pepper for subtle heat, but crushed red pepper works perfectly too.
how to make it
- Step 1: Marinate the tomatoes. Combine the chopped tomatoes with olive oil, salt, pepper, Aleppo pepper, lemon juice, and lemon zest. Allow the tomatoes to marinate as you cook the quinoa and prepare the remaining ingredients.
- Step 2: Make the quinoa. Cook the quinoa according to the package directions. Transfer to a sieve and rinse under cold water to reduce the temperature. You can also cook the quinoa the night before or in the morning and refrigerate it until you’re ready to make the salad.
- Step 3: Make the salad. Add the basil, parsley, mozzarella pearls, and balsamic vinegar to the bowl of tomatoes. Add the cooked quinoa and toss to combine. Season liberally with salt and pepper.
From there, you can scatter a few more fresh basil leaves on top and enjoy!
I hope you loved this recipe as much as I did. If you make it, please drop a comment below to let me know how it turns out. I’d love to hear from you!
Summer Quinoa Salad
Filled with summer tomatoes, mozzarella pearls, and lots of fresh herbs, this summer quinoa salad is perfect for a hot day.
Print
Pin
Share on Facebook
Servings: 8 as a side
Calories: 111kcal
Equipment
Ingredients
- 1 cup quinoa (uncooked and rinsed thoroughly)
- 1 pound fresh tomatoes (cored and roughly chopped or use halved cherry tomatoes)
- 4 cloves garlic (peeled and minced)
- 1 tablespoon extra virgin olive oil
- Aleppo pepper (or crushed red pepper flakes to taste)
- 2 tablespoons lemon juice plus 1 teaspoon lemon zest (from 1 small lemon)
- ½ cup mozzarella pearls (drained)
- ⅓ cup parsley (loosely packed and minced)
- .25 ounces basil (roughly chopped plus more for garnish)
- 2 tablespoons balsamic vinegar
- Salt and pepper
Instructions
Cook the quinoa:
- Combine the quinoa with 2 cups water in a medium saucepan. Bring to a boil. Reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa absorbs all the liquid. Refrigerate until cool. If you want to eat the salad right away, transfer the warm quinoa to a fine-mesh sieve and rinse under cold water to reduce the temperature.
Marinate the tomatoes:
- Combine the tomatoes with minced garlic, extra virgin olive oil, Aleppo pepper, lemon juice, and lemon zest. Season with a big pinch of salt and pepper. Toss to combine. Let stand for 15 minutes.
Finish the salad:
- Add the mozzarella pearls, parsley, basil, and balsamic vinegar to the tomatoes. Add the cooled quinoa and toss to coat. Taste and adjust the seasonings to your preference. Refrigerate until ready to serve.
To serve:
- Transfer the salad to a serving bowl and garnish with fresh basil leaves if desired. Enjoy!
Nutrition
Calories: 111kcal | Carbohydrates: 17g | Protein: 4g | Fat: 3g | Sodium: 7mg | Fiber: 2g | Sugar: 2g | Vitamin C: 12mg
Tried this recipe?Mention @triedandtruerecipes or tag #triedandtruerecipes so I can feature you in my feed!
