Summer Quinoa Bowl Recipe

Rinse and cook

Rinse 1 cup red quinoa thoroughly in a fine-mesh sieve under cold running water for about 30 seconds to remove bitter saponins.

In a small saucepan combine the rinsed quinoa, 2 cups water and 1 tsp kosher salt. Bring to a boil over medium-high heat.

Once boiling, reduce heat to low, cover, and simmer gently for 12–15 minutes until quinoa has absorbed the water and grains are translucent with a small white spiral (about 12 minutes).

Remove from heat, fluff with a fork, stir in 1 tbsp olive oil to keep grains separate, and let cool to room temperature (spread on a tray to cool faster if desired).

While the quinoa cooks, make the basil-lemon sauce: in a blender or food processor add 0.25 cup fresh basil leaves, 2 tbsp lemon juice, 3 tbsp extra-virgin olive oil, 1 tsp honey or maple syrup, 1/2 tsp Dijon mustard, 1/2 minced garlic clove, 1/4 tsp salt and 1/8 tsp black pepper.

Blend until smooth and slightly thickened, scraping down sides as needed. Taste and adjust seasoning—add more lemon for brightness or a pinch more salt if needed. If sauce is too thick, thin with 1–2 tsp water or olive oil.

Prepare the vegetables: halve the heirloom tomatoes, then cut into wedges or large bite-sized pieces. Peel (if desired) and dice the cucumber into 1/2-inch pieces. Thinly slice the red onion very finely. Pit and dice the avocado into 1/2-inch cubes and toss immediately with a light squeeze of lemon (from the sauce prep or separate) to slow browning.

In a large mixing bowl place the cooled quinoa. Add the chopped heirloom tomatoes, diced cucumber, sliced red onion, and most of the crumbled feta (reserve a small amount for garnish). Gently fold to combine so the quinoa distributes evenly with the vegetables.

Pour about half of the basil-lemon sauce over the quinoa-vegetable mixture and gently toss. Taste and add more sauce as desired (use remaining sauce to dress individual bowls). Season with flaky sea salt (about 1/2 tsp) and 1/4 tsp freshly ground black pepper, adjusting to taste.

Fold in the diced avocado carefully to avoid mashing. Sprinkle remaining feta and the fresh basil leaves (torn if large) over the top.

Serve the summer quinoa bowl at room temperature or chilled. Offer extra basil-lemon sauce on the side. Garnish with additional flaky sea salt and black pepper if desired.