I love gazpacho but as for my family well I think it confuses them. They love the flavors and everything that's in it, but after a few spoonfuls, they always seem to be moving onto something else with less liquid. So I decided to take all of these beautiful fresh summertime flavors and combine it with one of my favorites and created Gazpacho Style Quinoa Salad. Diced colorful bell peppers, tomatoes, cucumbers, red onions, and a luscious dressing all tossed together with this spiral ancient grains made the most delicious salad. It has all of the beautiful ingredients of my favorite refreshing summertime soup in a perfect salad. My family loved it, and so did I.
Ingredients for Gazpacho Style Quinoa Salad:
Salad:
2 cups quinoa, rinsed well
8 ounces cherry or grape tomatoes, quartered
1 English cucumber, halved, seeded and diced
1/2 cup diced yellow bell pepper
1/2 cup diced orange bell pepper
1 cup diced red onion
Dressing:
1/2 cup extra virgin olive oil
2 teaspoons balsamic vinegar
2 teaspoons lemon juice
1 teaspoon Dijon mustard
3 cloves of garlic, minced
kosher salt
black pepper
Time-Saving Tips: The quinoa can be prepared a day in advance and refrigerated. The salad can be assembled 1-2 hours before serving; dress right before enjoying.
Let's see what we need.
Ready to cook.
Combine the quinoa and 4 cups of water in a pot. Bring to a boil. Reduce to a simmer and cover. Cook for about 12-15 minutes until all of the liquid is absorbed. Fluff with a fork and spread the quinoa on a cookie sheet to cool.
I like to add all of the dressing ingredients in a small jar. Once I add the ingredients, I put the lid on top and shake. If you don't have a jar, a small bowl, and a spoon to stir works, too. Set aside.
Once the quinoa has cooled the salad can be assembled. Add the quinoa to a large bowl and toss in the diced cucumber, peppers, and onion. Gently add and distribute the rest of the ingredients. Fold in some of the dressing; add salt and pepper to taste.
It's ready! Gazpacho Style Quinoa Salad might be my new favorite quinoa salad. It's light and fresh and is packed with crunchy and tasty vegetables. Leftovers make an especially tasty lunch the next day, too!
Enjoy!
Gazpacho Style Quinoa Salad:
Salad:
2 cups quinoa, rinsed well
8 ounces cherry or grape tomatoes, quartered
1 English cucumber, halved, seeded and diced
1/2 cup diced yellow bell pepper
1/2 cup diced orange bell pepper
1 cup diced red onion
Dressing:
1/2 cup extra virgin olive oil
2 teaspoons balsamic vinegar
2 teaspoons lemon juice
1 teaspoon Dijon mustard
3 cloves of garlic, minced
kosher salt
black pepper
Combine the quinoa and 4 cups of water in a pot. Bring to a boil. Reduce to a simmer and cover. Cook for about 12-15 minutes until all of the liquid is absorbed. Fluff with a fork and spread the quinoa on a cookie sheet to cool.
I like to add all of the dressing ingredients in a small jar. Once I add the ingredients, I put the lid on top and shake. If you don't have a jar, a small bowl, and a spoon to stir works, too. Set aside.
Once the quinoa has cooled the salad can be assembled. Add the quinoa to a large bowl and toss in the diced cucumber, peppers, and onion. Gently add and distribute the rest of the ingredients. Fold in some of the dressing; add salt and pepper to taste.
Time-Saving Tips: The quinoa can be prepared a day in advance and refrigerated. The salad can be assembled 1-2 hours before serving; dress right before enjoying.