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Mushroom and Leek Chicken

Summer Quinoa Salad

Servings – Approx 12, 1/3 cup servings

Nutrition per serving: 149 Calories, 20g Carbohydrates, 7g Fat, 8g Protein, 2g Sugar

By Deanna Hill




2 Cups cooked quinoa

2 Cups diced bell peppers, (red, orange, yellow)

1 Cup diced cucumber

½ Cup cherry tomatoes, quartered

½ Cup sliced green onion

¼ Cup finely chopped basil

¼ Cup finely chopped mint

½ Cup feta, crumbled

2 Tbsp Olive oil

¼ Cup fresh lime juice

1 clove garlic, crushed





1. Mix the quinoa, vegetables, and feta in a large bowl.

2. Wisk the olive oil, lime juice and garlic in a small bowl.

3. Pour dressing over the salad and mix well.  Let rest about half hour before serving to allow flavours to develop.


This will keep several days in the fridge.

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