quinoa salad recipes
This refreshing quinoa salad is packed with nutritious ingredients and can be served as a light meal or as a side dish. It’s perfect for meal prep, picnics, and gatherings, providing a burst of flavor with every bite.
Equipment
- 1 medium saucepan
- 1 measuring cups
- 1 measuring spoons
- 1 large mixing bowl
- 1 salad tongs
- 1 cutting board
Ingredients
- 1 cup quinoa, uncooked
- 2 cups water or vegetable broth
- 1 medium cucumber, diced
- 1 cup cherry tomatoes, halved
- 1 bell pepper (any color), diced
- ¼ cup red onion, finely chopped
- ½ cup feta cheese, crumbled
- ¼ cup fresh parsley, chopped
- ¼ cup olive oil
- 3 tablespoons lemon juice
- to taste salt
- to taste pepper
Instructions
- Rinse the quinoa under cold water in a fine-mesh sieve to remove any bitterness. Drain well.
- In a medium saucepan, combine the rinsed quinoa and water (or vegetable broth). Bring to a boil over medium-high heat.
- Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for about 15 minutes or until the quinoa is fluffy and all the liquid is absorbed. Remove from heat and let it sit, covered, for an additional 5 minutes.
- In a large mixing bowl, add the diced cucumber, cherry tomatoes, bell pepper, red onion, feta cheese, and parsley.
- Fluff the cooked quinoa with a fork and allow it to cool slightly before adding it to the mixing bowl with the vegetables.
- In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper. Pour this dressing over the quinoa and vegetables.
- Toss everything together until well combined. Adjust seasoning with more salt and pepper if needed.
- Serve the salad immediately or chill in the refrigerator for about 30 minutes before serving for a refreshing taste.
Notes
This salad can be made ahead of time and stored in the refrigerator for up to 2-3 days.
Feel free to add other ingredients like avocado, chickpeas, or olives for variation.
To make it gluten-free ensure that the quinoa is certified gluten-free.