Go Back
–+ servings
Summer Grain Salad

Refreshing Summer Grain Salad for Energetic Meal Prep

A vibrant Summer Grain Salad combining quinoa, farro, and fresh vegetables, perfect for meal prep and summer indulgence.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Chilling Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 4 cups
Course: Salads
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Grains
  • 1 cup Quinoa A protein-packed gluten-free option.
  • 1 cup Farro Can be swapped with brown rice.
For the Vegetables
  • 4 pieces Radishes Peppery crunch.
  • 1 cup Cherry Tomatoes Sweet bursts.
  • 1 piece Cucumber Refreshing crunch.
  • 1 piece Yellow Bell Pepper For sweetness.
  • 1 cup Green Beans Crispy texture.
  • 1 cup Corn Fresh or canned.
  • ¼ cup Red Onion Thinly sliced.
For the Dressing
  • 3 tablespoons White Wine Vinegar Tangy flavor.
  • 2 tablespoons Lemon Juice Brightens flavors.
  • 1 piece Shallot Finely chopped.
  • 1 clove Garlic Minced.
  • Salt To taste.
  • Pepper To taste.
For the Finish
  • ½ cup Feta Cheese Crumble over salad.
  • Fresh Basil To taste.
  • Fresh Parsley To taste.
  • Fresh Chives To taste.

Equipment

  • Pot
  • Mixing bowl
  • Knife
  • Cutting Board
  • Whisk

Method
 

Cooking Grains and Vegetables
  1. Rinse quinoa and farro under cold water. Cook quinoa in 2 cups of water and farro in 3 cups of water until tender, about 15 minutes for quinoa and 25 minutes for farro. Fluff with a fork and transfer to a mixing bowl.
  2. Blanch green beans in boiling water for 30 seconds, then plunge into ice water. Cut into bite-sized pieces and add to the bowl.
  3. Dice radishes, halve cherry tomatoes, chop cucumber and yellow bell pepper. Add corn and sliced red onion to the bowl. Season with salt and pepper, and stir gently.
Mixing the Dressing and Salad
  1. In a separate bowl, whisk together vinegar, lemon juice, shallot, and garlic. Slowly drizzle in olive oil while whisking to emulsify. Season with salt and pepper.
  2. Pour the vinaigrette over the salad, add fresh herbs, and toss gently to combine.
  3. Serve immediately or refrigerate for at least 30 minutes for flavors to meld. Add more fresh herbs before serving.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 35gProtein: 8gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 15mgSodium: 300mgPotassium: 500mgFiber: 6gSugar: 3gVitamin A: 500IUVitamin C: 30mgCalcium: 150mgIron: 2mg

Notes

Quality ingredients enhance flavor. Consider customizing with seasonal ingredients. Store salad and dressing separately until serving for best freshness.

Tried this recipe?

Let us know how it was!