Main, Pultry, Quick, Recipes, Sides

Summer quinoa salad.

quinoa salad with green dressing

Do you like quinoa? Or do you find it to be just another diet fad?

I was really skeptical about it at the beginning. But I was also at a point in my life where I was determined to expand my palate.

I was so sick of eating the same foods over and over again! Has this ever happened to you? How did you deal with it?



I had made the decision that from here on out I would start a taste test competition. In other words I would simply stop refusing to eat something just because it was not what I was used to. I would simply accept it and taste a bite. Or two. If I didn’t like it I gave myself the permission not to eat it. But I had to try it. And if it magically showed up again I would have to do the taste test again. Who knows?! I might like it this time.

As you already figured out I treated myself as a toddler, regarding food. For reference I was 29 when I started. I still to this day do it. And you know what? My eating preferences changed. I now like a LOT more foods than what I used to and feel better about it too.


For a number of reasons:

  • As a mom when I ask my kid to just try one bite I know how it feels like. Which helps me to cope with it better.
  • I set an example. Sometimes I try something new in front of him too. So he knows he is not alone in this. Grown ups do it to!
  • I am healthier. Since I eat a wider variety of fruits and vegetables. This ensures that not only I don’t get bored of the same foods over and over (which can cause you to overeat) but I also and most importantly consume a lot more nutrients.


Summer Quinoa Salad

A healthy and quick salad your toddler will actually want to eat!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: International
Servings: 4 servings
Author: Joanna
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For the salad

  • 1 chicken breast
  • 2 Lebanese Cucumbers
  • 1 cup frozen corn
  • 1 red pepper
  • 1 cup quinoa

Fro the dressing

  • 2 Tbsn parsley
  • 90 ml olive oil
  • 1 tsn dijon mustard
  • 1 Tbsn cappers (rinsed)
  • 45 ml white wine vinegar


For the salad

  • Cook the chicken in your preferred way. You can boil it, steam it, or roast it. You can even use leftovers.
  • Cook the quinoa according to the packaging instructions. If you bought your quinoa in bulk, rinse the quinoa in cold water and drain in a fine sieve.  Bring 2 cups of water or stock toa aboil than add the quinoa. Lower the heat to a simmer until the liquid is absorbed, about 10-13 min. Add the corn, frozen, and let it stand for 5 min. Fluff with a fork.
  • While you let the quinoa stand put all ingredients for the dressing in a blender. Blend until smooth. You can change the consistency of the sauce by adjusting the amount of olive oil you add.
  • Slice and/or dice the rest of ingredients. Place all ingredients into a big salad bowl and add the dressing 1/4 cup at a time. Toss and taste test. Season to taste.
  • Notes: This salad can be consumed either hot or cold and it is even better on the next day as the flavors had time to meld together. 

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