Fresh tomatoes, cucumbers and onions, tossed with quinoa and lemon juice makes this simple lemony quinoa salad recipe perfect for a hot day in the sun!
SUMMER IS HERE! And this simple lemony quinoa salad is gonna knock your socks off… and your feet right into flip-flops!
Now even though the warmer weather is a joyous event in Montreal, the past two days have been way hotter than it should be for this time of year, which makes me wonder what type of summer we are going to have. Luckily I work in an air-conditioned lab (which is usually FREEZING), but if it is a hot and humid summer my bus/train/metro rides to and from school/work are gonna be a stinker – but WHO CARES, SUMMER! AMIRIGHT?!
However, with heat comes the unwillingness to want to eat cozy warm comforting soups, which are a staple in my lunch box. So to counteract this, sandwiches? Nope. SALADS? HELL YES! Particularly refreshing salads like this simple lemony quinoa salad recipe. The lemon juice just what you need on a humid hot day, especially when you want to have your lunch in the sun – yes, I am a ghost and lunch in the sun is really the only opportunity I have to get sunkissed during the week, of course with tons of sunscreen! Which makes me wonder if the next science bite is about Vitamin D, how much your body really needs, and what happens when you get a sunburn… the ideas are flowing, let me know if you’re interested!
Wanna make this salad as a packable lunch?
Cook the quinoa with according to package instructions. This time I used Golden Canadian Quinoa from NorQuin that I found at Costco. It was such a good price and it tastes delicious. They offer two different types of cooking instructions:
1 – The “pasta method”: bring a pot of water to a boil and add your desired amount of quinoa (usually a 4 to 1 ratio), cooking until tender (about 15 minutes) followed by a good drain;
2- The “rice method”, where you add 2 cups of water for every 1 cup of quinoa and you bring both to a boil over high heat, reducing to a simmer with the cover on for about 10-15 minutes until tender and the quinoa has soaked up all the water.
As your quinoa is cooking chop your veggies making sure you seed the tomatoes! Leaving the seeds and guts will add extra water to the salad and cause it to be too soggy – which is no good. Do the same for the cucumbers if they are really seedy (is that a word?! lol).
Once your quinoa is cooked, rinse under cold water so that it cools quickly, then toss with the veggies and a bit of olive oil and pack it up with the lemon juice in a little container on the side – I find when you add it right away you lose the flavour the next day, so toss the lemon juice just before eating – and VOILA! Yummy simple lemony quinoa salad to bring summer to your taste buds. Added bonus if you got your veg at the local farmer’s market, but even more added bonus if it comes from your garden!
Hope you enjoy!
PS. I think my Warm Garlicky Kale & Quinoa Salad would be just as yummy for summer but served cold!
- 1 cup quinoa
- 1 to mato seeded and diced
- 1 cup cucumber diced
- 1/2 small onion sliced
- 3 tbsp. olive oil
- juice of 1/2 lemon
Cook quinoa according to package instructions and allow to cool.
Toss quinoa, tomato, cucumber, onion, oil and lemon together.
Season with salt and pepper to taste. Serve.
Did you make this recipe?
I wanna see your tasty creations!