Heading into July with this beautifully presented Summer Quinoa Salad. Packed full of goodness with quinoa, fresh vegetables and topped of with salty feta. A great summer salad!
Feta seems to be a staple in my life at the moment. I seriously am using it in almost everything I eat. Well, maybe not dessert..ha! But it is favourite cheese of the moment and it’s always on hand in the fridge. In fact, a few days ago I posted a recipe for a Mediterranean Pasta Salad that is also topped off with Feta. That’s where the similarities stop in the two salads though. Both delicious in their own way.
If you love salads and summer salads at that, there are so many things to look at on the blog. For starters there is a whole section devoted to Salads and Sides. You can look through the more than 80 recipes there for inspiration.
Also, I have put together a bit of a roundup of 15 Fresh Summer Salads. Lot’s of great stuff.
Keep on reading to see how you can get this delicious salad on your dinner table this week!
Salad Notes
- This salad is done from start to finish in about 30 minutes and that’s with cooking the quinoa and roasting the corn. Not bad with cooked ingredients.
- I used fresh corn but if you want to use the canned corn, I’m sure it will be fine. I just really like fresh corn and roasted in the oven it really does have a great flavour.
- The quinoa was cooked in vegetable stock which really gave the salad a great flavour. Try not to skip this step by using water. If you do, make sure you season the salad with salt as there is no additional salt used in the recipe below.
- Make the sure the quinoa has cooled before you add the feta, otherwise it will start to melt into the salad. This isn’t really desirable. I’m sure it wouldn’t be a nightmare, just better to let it cool down.
Okay friends happy salad making and if you’re in Canada, Happy Canada Day!
Summer Quinoa Salad
Ingredients
- 1 1/2 Cups quinoa
- 2 Cups vegetable stock
- 2 ears corn
- 1 Cucumber peeled and diced
- 1/2 Red pepper sliced
- 1/2 Yellow pepper sliced
- 1/2 Green pepper sliced
- 1 Green onion finely diced
- 1 Cup Feta crumbled
- 2 Cups fresh arugula
- Juice of one lime
Instructions
- Preheat oven to 375 degrees F. Rub butter over the corn and bake it for around 15 minutes. Remove from oven when done and cut the corn off the cob.
- Heat a medium skillet over medium heat and add the quinoa. Dry fry it for about 1-2 minutes until it is aromatic and it starts to pop a a bit. Add the vegetable stock, cover, reduce heat to low and leave to cook for about 15 minutes.
- In a large salad bowl, add the peppers, cucumber, corn and green onion.
- Fluff the quinoa with a fork and leave it to cool for a few minutes.
- Add quinoa to the vegetables and stir well. Add lime juice and stir well. Add arugula and feta. Stir, cover and refrigerate for about an hour before serving.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Thanks For Stopping By & Hope To See You Soon!
