Quinoa salad is a vibrant, healthy, and incredibly satisfying dish perfect for any meal. It’s packed with flavor, easy to make, and a fantastic way to enjoy a wholesome meal without much fuss. You’ll love how versatile and delicious this quinoa salad recipe is!
Key Ingredients & Substitutions:
- Quinoa: The star of the show! Feel free to use white, red, or tricolor quinoa.
- Fresh Vegetables: Cherry tomatoes, cucumber, bell peppers, and red onion add crunch and color. Use whatever fresh veggies you have on hand – corn, zucchini, or carrots work great too.
- Fresh Herbs: Parsley and mint brighten everything up. Cilantro or dill are good alternatives if you prefer.
- Lemon Vinaigrette: Simple and zesty. If you don’t have fresh lemons, a splash of apple cider vinegar can work in a pinch.
Ingredients:
For the Quinoa Salad:
- 1 cup dry quinoa
- 2 cups water or vegetable broth
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper (any color), diced
- 1/4 cup red onion, finely minced
- 1/2 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
For the Lemon Vinaigrette:
- 1/4 cup extra virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
How Much Time Will You Need?
- Total Time: 30 minutes
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Servings: 4
- Calories per serving: Approximately 320 calories
- Tools Needed: Medium saucepan with lid, large mixing bowl, whisk, cutting board, sharp knife.
Step-by-Step Instructions:
1. Cook the Quinoa
Rinse your quinoa thoroughly under cold water using a fine-mesh sieve. This helps remove any bitterness. Combine the rinsed quinoa and water or vegetable broth in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all the liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and transfer to a large bowl to cool completely.
2. Prepare the Vegetables
While the quinoa cools, chop your vegetables. Halve the cherry tomatoes, dice the cucumber and bell pepper, and finely mince the red onion. Chop your fresh parsley and mint. Adding fresh, colorful ingredients makes this quinoa salad visually appealing and delicious.
3. Make the Lemon Vinaigrette
In a small bowl, whisk together the olive oil, fresh lemon juice, minced garlic, salt, and black pepper. Taste and adjust seasoning as needed. This simple dressing really ties all the flavors together in your quinoa salad.
4. Assemble the Quinoa Salad
Once the cooked quinoa is cool, add the prepared cherry tomatoes, cucumber, bell pepper, red onion, fresh parsley, and fresh mint to the bowl. Pour the lemon vinaigrette over the ingredients. Gently toss everything together until well combined. For best flavor, you can chill the quinoa salad for at least 15 minutes before serving.
Storage Instructions:
Store leftover quinoa salad in an airtight container in the refrigerator for up to 3-4 days. This salad is excellent for meal prep and tends to taste even better the next day as the flavors meld. It’s best served chilled or at room temperature.
Frequently Asked Questions (FAQ):
Can I make quinoa salad ahead of time?
Yes, quinoa salad is perfect for making ahead! It keeps well in the fridge for several days.
What can I add to my quinoa salad for extra protein?
Cooked chicken, chickpeas, black beans, or crumbled feta cheese are great additions for more protein.
Do I have to rinse quinoa?
It’s highly recommended to rinse quinoa to remove saponin, a natural coating that can make it taste bitter.
Can I use frozen vegetables in this recipe?
Fresh vegetables are best for this quinoa salad for texture and flavor. If using frozen, thaw and drain them well before adding.
How do I prevent my quinoa from being mushy?
Use the correct water-to-quinoa ratio (2:1 liquid to quinoa) and avoid lifting the lid while it simmers. Let it steam for 5 minutes after cooking.
Is quinoa salad gluten-free?
Yes, quinoa is naturally gluten-free, making this a great option for those with gluten sensitivities.