Summer Quinoa Salad

fruit quinoa salad with herbs on a platter with a spoon

5 from 3 votes

Summer quinoa salad with strawberries, nectarines, and feta. Delicious, healthy, and easy to make, perfect for a potluck party or for any other occasion.

Prep Time15

Cook Time20

Total Time35

Course: Salads

Cuisine: American

Servings:

Calories: 353kcal

Author: Adina

Ingredients

½ cup quinoa slightly heaped cup
1 cup water
1 small handful almonds
2 shallots, small
6-7 strawberries or more according to their size
1 nectarine
1 handful mint
1 handful parsley
some coriander
3.5 oz feta about 1 cup when crumbled
2 tablespoons olive oil
1 tablespoon white wine vinegar
1 teaspoon Dijon mustard
1 organic lemon juice and some zest
¼ teaspoon fine sea salt or Kosher, more to taste
⅛ teaspoon freshly ground black pepper more to taste

US - EU

Instructions

Cook quinoa: Wash the quinoa in a fine-mesh sieve very thoroughly. Cook according to the packet's instructions. Drain thoroughly, leave to cool completely, and chill until ready to use.
Toast the almonds in a small pan without adding any fat. Leave to cool completely and chop roughly.
Chop the shallots and the herbs very finely.
Dressing: Place the quinoa, shallots, and herbs in a bowl.
In a small bowl, whisk together the mustard, white wine vinegar, and about 1 teaspoon lemon zest, salt, and pepper to taste. Add 1 tablespoon lemon juice or more to taste. Slowly add the olive oil and whisk to emulsify slightly. Pour over the salad and mix.
Chop the strawberries and nectarine into small pieces. Add to the salad and mix very gently, taking care not to crush the fruit.
Adjust the taste with more lemon juice, salt, and pepper. Arrange the salad on a platter.
Sprinkle it with the toasted almonds and crumbled feta cheese.

Nutrition