Dr. Goode’s Favorite Summer Quinoa Salad
Fresh, Colorful, and Packed with Nutrients
Summer is the perfect time to enjoy light, refreshing meals that nourish your body and excite your taste buds. One of Dr. Goode’s personal favorites is this vibrant Summer Quinoa Salad—a delicious blend of wholesome grains, juicy fruits, crisp veggies, and crunchy nuts.
This salad isn’t just beautiful on the plate—it’s also a powerhouse of nutrition. Quinoa provides plant-based protein and all nine essential amino acids, making it a satisfying base for the fresh ingredients that follow. Blueberries add a burst of sweetness and antioxidant power, while edamame and almonds deliver healthy fats and extra protein. A touch of coconut aminos brings depth and umami flavor without the salt overload.
Why Dr. Goode Loves It
Light yet filling – Perfect for a summer lunch or light dinner.
Nutrient-dense – Rich in antioxidants, plant protein, and fiber.
Naturally gluten-free – Ideal for those with dietary sensitivities.
Customizable – Swap blueberries for mango, pineapple, or crisp apple for a fruity twist.
The Recipe
Ingredients:
1 cup quinoa (uncooked)
1/4 cup coconut aminos
1/2 teaspoon citric acid (or 1 tablespoon lemon juice)
1 1/2 cups fresh blueberries (or frozen mango, pineapple, or fresh apple chunks)
1 red bell pepper, diced
1 cup shelled edamame
1/3 to 1/2 cup chopped red onion (or 3 scallions, chopped)
1/2 cup unsweetened coconut flakes
1/2 cup sliced almonds
1/4 cup dried cranberries or raisins
2–3 tablespoons chopped fresh cilantro
Instructions:
Cook the quinoa – Rinse quinoa well in a fine mesh strainer to remove any bitterness. In a large saucepan, combine quinoa with 2 cups of water. Cook according to package directions. Set aside to cool slightly.
Prepare the dressing – In a small bowl, whisk together coconut aminos and lemon juice (or citric acid dissolved in 1–2 tablespoons of water).
Mix the salad – In a large mixing bowl, combine blueberries, cooked quinoa, bell pepper, edamame, red onion, coconut flakes, almonds, cranberries or raisins, and cilantro.
Toss and serve – Pour dressing over the salad and gently toss until evenly coated. Enjoy chilled or at room temperature.
Pro Tips from Dr. Goode
If using apple, soak chunks in water with a little buffered vitamin C powder to keep them fresh and crisp.
Make it ahead—The flavors get even better after a few hours in the fridge.
Pair it with grilled fish or chicken for an extra protein boost.