When the weather turns warm, I prefer cool dishes like this refreshing quinoa tossed with summer’s best produce and a handful of fresh herbs.
This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at healthycook@cspinet.org.
Ingredients
- ¼ cup walnut halves or pieces
- 2 Tbs. extra-virgin olive oil
- 1 tsp. red wine vinegar
- ¼ tsp. ground coriander
- ¼ tsp. kosher salt
- ¼ tsp. freshly ground black pepper
- 2 cups cooked cooled quinoa (any color)
- 1 cup diced cucumber
- 1 cup diced tomatoes
- 1 cup diced roasted or raw bell pepper (any color)
- ¼ cup soft chopped herbs (dill, chives, cilantro, parsley, and/or mint)
Instructions
- Chop the walnuts.
- Make the vinaigrette: In a large bowl, whisk together the oil, vinegar, coriander, salt, and black pepper.
- Toss the vinaigrette with the quinoa, cucumber, tomatoes, bell pepper, herbs, and walnuts.
NOTE: For a deeper, nuttier flavor, preheat the oven to 325ºF and toast the walnuts on a rimmed sheet pan until fragrant and lightly browned, 5–10 minutes. (To prevent burning, watch them closely and shake or stir every few minutes.) Remove from the pan and let cool before chopping.
Nutrition information
Per serving (1 cup):
- Calories: 250
- Total fat: 14 g
- Sat fat: 1.5 g
- Carbs: 26 g
- Fiber: 5 g
- Total sugar: 4 g
- Added sugar: 0 g
- Protein: 6 g
- Sodium: 135 mg
