Your next “Take to a BBQ” Quinoa Salad

We are almost there – just another week of school for our family and GRAD for our oldest on Friday – the LAST day of school on almost the LAST day of June…

With Summer in the pipeline, (and Canada Day just around the corner) I wanted to share with you my go-to salad.  It is chock full of fresh ingredients and just a great light salad for those warm weather days.  This is a perfect salad for bringing to a potluck bbq as it stands up well – and tastes even better the next day!


These ingredients just scream out summer to me and even in the winter when I just need that boost, I make this.  I know school is (almost!!) out, but it is even a great salad to send to school with the kids, so bookmark this sucker and you will have something ready in your arsenal for September.  You can also add roasted chicken or salmon as an added protein to the quinoa if you would like to serve as a main course and you are set for a summer meal.

Quinoa is a new old grain that has gained some notoriety in the past years.  It is a gluten free grain that contains all 9 essential amino acids, high in nutrients and antioxidants.  One cup of cooked quinoa has 8 grams of protein and 5 grams of fiber.


I don’t know about you but we are so close to Summer I can taste it – and this yum salad will make the taste even better 🙂


Quinoa Salad

  • Servings: 4-6
  • Difficulty: easy
  • Print


1 cup quinoa

1 cup chopped cucumber

1 cup chopped grape or cherry tomatoes

1 cup chopped pepper, your choice red/orange or yellow

1/4 cup sliced black olives ( or you can use green if you prefer)

1/3 to 1/2 cup goat feta cheese (you can use regular feta but I just like the taste of goat feta better)

juice of 1/2 lemon

approx 2 tbsp olive oil

Option: 1 tbsp apple cider vinegar, herbs of your choice (dill, chives, basil, etc)


Cook 1 cup of quinoa in 1-1/4 cup  of boiling water ( approximately 10 minutes).  Set aside to cool.

Add all chopped vegetables in the bowl of cooled quinoa.  Crumble and add the feta cheese.

Mix the dressing ingredients (lemon juice, oil, apple cider vinegar, if using and herbs) and add to the salad.

Toss and serve

This will keep in the refrigerator for up to 3 days.





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