Description
A refreshing and colorful summer salad blending juicy watermelon with nutty quinoa for a sweet-savory dish that’s as healthy as it is delicious.
Ingredients
Scale
- 1 cup quinoa, rinsed and drained (serves 6-8); swap with couscous for a different grain
- 4 cups cubed watermelon; cantaloupe is a good alternative
- 1/2 cup crumbled feta cheese; goat cheese adds a creamy twist
- 1/4 cup chopped fresh mint; substitute basil for a different herb profile
- 1/4 cup finely diced red onion; shallots offer a softer bite
- 2 tablespoons olive oil; avocado oil works in a pinch
- 1 tablespoon balsamic vinegar; lime juice gives a zesty variation
- Salt and pepper, to taste
Instructions
- In a medium pot, bring 2 cups of water to a boil. Add quinoa, reduce heat, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork and let cool.
- Meanwhile, combine watermelon, feta, mint, and onion in a large bowl, mixing gently to avoid crushing the watermelon.
- Whisk together olive oil, balsamic vinegar, salt, and pepper in a small bowl. Drizzle over the watermelon mixture and toss gently.
- Fold the cooled quinoa into the salad until evenly mixed. Adjust seasoning if needed.
- Serve at room temperature or chilled. Garnish with extra mint if desired.
Notes
Prepare everything ahead but mix in the dressing just before serving to keep it fresh. Add nuts or seeds for a crunchy boost. This recipe is easy to double for gatherings or halve for smaller meals.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: No-Cook / Simmer
- Cuisine: Summer Fresh
Nutrition
- Serving Size: 1 bowl
- Calories: 200
- Sugar: 6g
- Sodium: 220mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 10mg
Keywords: watermelon, quinoa, summer salad, healthy, fresh, picnic dish