Sunny Summer Quinoa Salad

Jackie’s pick.Can be prepared the day before. 1 cup of cooked quinoa has 8 grams of protein!


  • 1 ½ cups water
  • ¾ cup quinoa
  • 2 cups finely diced zucchini
  • 1 cup finely diced red bell pepper (about 1 pepper)
  • 1 cup finely diced yellow bell pepper (about 1 pepper)
  • 1/3 cup roasted, unsalted sunflower seeds
  • 1/3 cup dried currants
  • 2 tbsp. minced fresh parsley
  • 2 tbsp. minced fresh cilantro
  • 1/3 cup fresh lemon juice (1-2 lemons)
  • ¼ cup olive oil
  • 1 tsp minced fresh garlic
  • ½ tsp salt


  1. Bring the water and quinoa to a boil in a small saucepan.
    Place zucchini, red peppers, yellow peppers, sunflower seeds, currants, parsley and cilantro in a large bowl.
  2. Add the cooled quinoa.
  3. Whisk the lemon juice, oil, garlic, salt, cayenne, cumin and turmeric in a small bowl.
  4. Pour the dressing over the salad ingredients and gently toss until evenly distributed.
Photo credit: Goldution | Dreamstime
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