Simple Summer Quinoa Salad

Let’s be real—some nights, even the thought of making dinner feels like too much. That’s why I always keep a few go-to recipes on hand that are fast, satisfying, and truly nourishing. This alkaline-friendly quinoa salad is one I come back to again and again.

I use quinoa over rice because it’s simply more nutrient-dense with no added effort. It’s a complete protein with all nine essential amino acids, higher in fiber, and rich in iron, magnesium, and B vitamins. It cooks just like rice, but fuels your body on a deeper level—making it a simple upgrade for everyday meals.

This recipe is packed with plant-based ingredients that deliver real, tangible health benefits. It’s not just delicious—it’s functional nutrition that supports energy, digestion, and overall wellness.

Why You’ll Love This Salad

• Alkalizing & Anti-Inflammatory: Quinoa and fresh veggies help reduce inflammation and support immune health.
  
• Complete Plant Protein: Quinoa and adzuki beans provide lasting energy without heaviness.
  
• Healthy Fats: Cold-pressed oils nourish the brain, support hormones, and promote fullness.
  
• Detoxifying & Antioxidant-Rich: Lime, cilantro, and green onions help the body detox naturally.
  
• Supports Digestion: Cucumber, cumin, and fiber-rich beans aid gut health and regularity.
  
  

This salad is clean, energizing, and incredibly versatile. Make a big batch and enjoy it warm or chilled—your body (and schedule) will thank you.

Ingredients (Serves 4)

• 1 cup quinoa
• 2 cups yeast-free vegetable broth
• 1 tsp. ground cumin, divided
• 1 (15 oz.) can adzuki beans (Eden’s Organics), drained and rinsed
• 1½ red or yellow bell pepper, diced
• ⅓ cup cilantro, finely minced
• 1½ bunches green onions, chopped
• ½ cucumber, chopped
• 4 Tbsp. fresh lime juice
• 3 Tbsp. cold-pressed olive, coconut, or avocado oil
• Sea salt to taste (use Celtic Grey, Himalayan, or Redmond Real Salt)

Directions

1. In a medium saucepan, combine quinoa, vegetable broth, and ½ tsp. cumin. Bring to a boil. Cover, reduce heat, and simmer for 20–30 minutes until liquid is absorbed.
2. Once cooked, fluff the quinoa with a fork.
3. Add the remaining cumin, beans, bell pepper, cilantro, green onion, cucumber, lime juice, oil, and sea salt. Toss gently to combine.
4. Cover and let it sit for 10 minutes to allow the flavors to fully develop.
5. Serve warm, room temp, or chilled. Store leftovers in an airtight glass container for up to 3 days.

And let’s be real, a looonnggg day often calls for a cold booze beverage. And me—the gut health guy—says go for it! Enjoy life, just ADD strategic supplements to keep your gut happy. 

My Acid-Kicking Alcohol Alkalizer is designed for just this moment. Five drops will neutralize the acid, without changing the taste or buzz.

So go on and enjoy a drink or two without fretting about the morning-after hangover, acid reflux, bloating, and all the other things you want to avoid.

Alkamind magic at its best!