This Summer Quinoa Salad is perfect for a hot sunny day or dinner on the patio. It's loaded with sweet cherries, toasted almonds, feta cheese, fresh herbs & tossed with a lemony dressing.

Leftovers make a healthy and delicious lunch. It's a healthy vegetarian + gluten-free side dish that can easily be made vegan, too.


Summer Quinoa Salad - Uncooked quinoa - Cherries - Crumbled feta - Almonds - Basil, Mint, and Dill The Dressing - Juice from lemons - White vinegar - Olive oil - Dijon mustard


Place the quinoa in a small pot and add 2 cups of water. Bring the pot to a boil over high heat.

Cover the pot and reduce the heat to medium-low and continue to cook for 12-15 minutes. Remove the pot from the heat, fluff the quinoa with a fork, and set it aside with the lid off to cool.

While the quinoa is cooking, pit the cherries, chop (and toast, if needed) the almonds, and chop the herbs.

In a medium-sized bowl, whisk all of the salad dressing ingredients. Once the quinoa is room temperature, transfer it to a serving bowl.

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