October 17, 2016

Hanlin Family Potluck Quinoa Summer Salad Recipe

Hidey ho, internet family!

I know, I know... it's autumn now. But, a few weekends ago was my mom's side of the family's reunion, and it was still quite summery then. This one was at my aunt Lisa's house, and (full disclosure), we completely forgot about the potluck-ness of the affair, so the afternoon before, Jacob and I were trying to think of something inexpensive, quick, and easy to make a lot of.
There's a lot of us. And this is just mainly our cousins - only a few siblings, aunts, and uncles are sprinkled in there. The more the merrier, right?

We settled on a quinoa salad, a variation on one that my sister-in-law's mom made for us back in May when we were on their side of the country for my brother's wedding, and one that I think it quite good. In my experience, there are two schools of thinking when it comes to quinoa - people who love it and people who just can't stand the stuff. I admit, when I first tried quinoa, it was reminiscent of birdseed, but now that I've given it a shot, I actually like it quite a bit. Just give it a chance. *wink*

Let me know what you think!

  • 2 cups of cooked quinoa (I bought it in bulk at Kroger, and it was cheaper than the small boxes you can find in the "healthier food" aisle.)
    • This amount will yield about 6 cups of cooked quinoa. As always adjust the amount of ingredients to fit your needs.
  • Water to boil the quinoa
  • 2 cucumbers, skinned and diced
  • 1 red onion, diced
  • 20 oz (2 small plastic cartons) cherry tomatoes, cut in half or bitesized pieces
  • Tony Chachere's Original Creole Seasoning (optional, but my boyfriend is cajun, so...)
  • Salt and pepper to taste
  • OPTIONAL, which I forgot in my haste:
    • feta cheese
For the dressing:
  • 1 part olive oil and ¾ part white wine vinegar (or balsamic vinegar)
  • Salt, pepper, and garlic powder to taste
  • Boil the quinoa and set it aside to cool.
    • Combine the 2 cups of quinoa with 4 cups of water, and stir it around with a spoon. Bring it to a boil. Cover and summer until the quinoa is tender, which should take just about 15 minutes.
  • Meanwhile, dice and chop all your veggies.
#eattherainbow #almost
  • The quinoa doesn't have to be completely cool at this point, but make sure it's not still hot. Season with Tony's, salt, and pepper to taste. Mix thoroughly.
  • Mix in the veggies, careful not to smash them.
  • For the dressing, just mix the olive oil, vinegar, salt, pepper, and garlic powder with a fork. The powder will settle toward the bottom, so be prepared to stir it a few times if you're planning to keep it separate. Or, you could serve the salad already dressed, and in that instance you wouldn't need to worry about that.
  • Slainté!
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If you try this recipe out, do please come back and let me know how you liked it.

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Copyright Iris Hanlin

Recipe modified from my sister-in-law's mother.

Linking up with:


  1. I am still trying to find ways to use all the late summer tomatoes this is perfect. Thanks for linking up for meatless Monday

  2. Your Quinoa Summer Salad looks fantastic. Thank you for sharing at Snickerdoodle Create~Bake~Make link party!

  3. We do a huge family reunion each year with all the cousins too. How fun! I'm always looking for quinoa recipes - this looks delicious!


Your comment makes my day. I really love knowing you were here, so take the time to leave a note if you like! Thank you for taking the time! I read and appreciate every comment even if I cannot reply.