2 ratings

Summer Quinoa Salad with Creamy Lemon Dressing

Fill up with this guilt-free side dish
Summer Quinoa Salad with Creamy Lemon Dressing
Photo courtesy of Planet Oat

Quinoa is cooked to perfection and added to a bowl with tomatoes, balls of mozzarella and chopped red onion. 

Recipe courtesy of Planet Oat

Ready in
40 m
5 m
(prepare time)
35 m
(cook time)
Calories Per Serving


For the salad

  • 2 Cups Planet Oat Extra Creamy
  • 1 Cup uncooked white quinoa, rinsed
  • 1 pint cherry or grape tomatoes, halved
  • 1/2 medium red onion, finely diced
  • 8 Ounces fresh mozzarella balls (cherry size), halved
  • 3/4 Cups loosely packed basil leaves, torn into small pieces or slivered

For the salad dressing

  • 1/4 Cup Planet Oat Extra Creamy
  • 1/4 Cup + 2 tablespoons extra virgin olive oil
  • Juice of 1 lemon
  • 1/2 Tablespoon honey
  • 1/4 Teaspoon salt
  • 1/8 Teaspoon ground black pepper
  • 1 lemon, cut into wedges (for serving)


For the salad

Add Planet Oat to a medium saucepan and bring to a boil over medium high heat.

Add quinoa, cover and reduce heat to low.

Simmer quinoa for 15-20 minutes, until quinoa is translucent.

Fluff with a fork and let cool.

In a large bowl, combine quinoa, tomatoes, red onion, mozzarella and basil.

For the salad dressing

Combine Planet Oat, extra virgin olive oil, lemon juice, honey, salt and pepper in a Mason jar with lid and shake until well combined or add ingredients to a small blender and blend until incorporated.

Season to taste. 

Pour dressing over quinoa salad and toss to combine.

Serve immediately or refrigerate and serve chilled.

Serve with lemon wedges.