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To make a summer quinoa salad, you need a few key ingredients. First, quinoa is a must. It acts as the base and adds protein. You'll need cherry tomatoes, cucumber, bell pepper, red onion, and fresh basil. These vibrant vegetables bring color and crunch to the dish. You also need balsamic vinegar and olive oil for a tasty dressing. Salt and pepper will enhance the flavors. This summer quinoa salad recipe is easy to follow.

Summer Quinoa Salad with Bruschetta Topping

Beat the summer heat with my delicious Summer Quinoa Salad with Bruschetta Topping! This vibrant dish combines protein-packed quinoa with fresh veggies like cherry tomatoes, cucumber, and basil, creating a flavor explosion. Perfect for picnics or quick meals, it's easy to make and customizable with seasonal ingredients. Explore this refreshing recipe now and elevate your summer dining experience—click through for the full recipe and tips!
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Ingredients
  

1 cup quinoa, rinsed

2 cups vegetable broth or water

1 pint cherry tomatoes, diced

1 cucumber, diced

1 bell pepper (any color), diced

1/4 red onion, finely chopped

1/4 cup fresh basil leaves, chopped

3 tablespoons balsamic vinegar

2 tablespoons olive oil

Salt and pepper to taste

Bruschetta Topping:

1 baguette, sliced into 1/2-inch rounds

2 cloves garlic, halved

1 tablespoon olive oil

1/4 teaspoon salt

Instructions
 

In a medium saucepan, bring 2 cups of vegetable broth or water to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for about 15 minutes or until all liquid is absorbed. Remove from heat and let it sit for 5 minutes. Fluff with a fork and let it cool to room temperature.

    In a large bowl, combine the diced cherry tomatoes, cucumber, bell pepper, red onion, and chopped basil.

      In a small bowl, whisk together the balsamic vinegar, olive oil, salt, and pepper. Pour this dressing over the vegetable mixture and toss to combine.

        Once the quinoa has cooled, add it to the vegetable mixture and gently fold everything together until well mixed. Adjust seasoning if necessary.

          Preheat your oven to 400°F (200°C). Arrange the baguette slices on a baking sheet and brush one side with olive oil.

            Toast in the oven for about 5-7 minutes or until golden brown. Remove from the oven and immediately rub the toasted side with the halved garlic cloves. Sprinkle with salt.

              To serve, place a generous scoop of the quinoa salad in a bowl and top it with a bruschetta slice. Enjoy immediately!

                Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4

                  - Presentation Tips: Serve the salad in a large bowl with bruschetta slices arranged around it. Garnish with additional basil leaves or a drizzle of balsamic glaze for added flavor and a pop of color.