Quinoa Salad

This Quinoa Salad recipe is a vibrant, nutritious dish that beautifully balances flavors and textures. With fluffy quinoa as its base, it’s loaded with colorful veggies, fresh herbs, and a tangy dressing that ties it all together. 

Why You Will Love This Recipe

You’ll adore this quinoa salad recipe for its incredible versatility and ease of preparation. The combination of nutty quinoa, crunchy vegetables, and zesty dressing creates a flavor explosion that is satisfying yet light. It fits seamlessly into various dietary lifestyles, including vegetarian and gluten-free, allowing you to enjoy a wholesome meal without compromising on taste. Plus, it comes together in just about 30 minutes, making it a quick go-to for busy weeknights or meal prep for the week ahead.

Tips and Tricks

• Rinse the quinoa: Before cooking, rinse the quinoa under cold water for a minute or two to remove the natural coating (saponin) that can make it taste bitter.
• Make a double batch: Quinoa salad keeps well in the fridge, so consider making a larger batch to enjoy throughout the week.
• Play with textures: For added crunch, toss in some toasted nuts or seeds right before serving.
• Let it marinate: Allow the salad to sit for at least 30 minutes after preparing to let the flavors meld together beautifully.

Common Mistakes to Avoid

• Overcooking quinoa: Keep an eye on cooking time; quinoa should be fluffy and not mushy. Aim for about 15 minutes of cooking time.
• Skipping the rinse: Failing to rinse quinoa can lead to a bitter flavor, so don’t skip this important step.
• Not seasoning adequately: Quinoa can be bland on its own, so be generous with your seasoning and dressing to enhance the overall flavor of the salad.
• Using old vegetables: Fresh ingredients make all the difference in flavor and texture, so choose seasonal and ripe produce.

Make Ahead Tips

To make your life easier, prepare the quinoa in advance. Cook it, let it cool, and store it in an airtight container in the fridge for up to 5 days. You can also chop your vegetables and herbs ahead of time, keeping them in separate containers. Just remember to dress the salad right before serving to prevent sogginess. If stored properly, the salad will last about 3-4 days in the refrigerator.

Recipe Variations

• Swap out the vegetables: Use whatever is in season or what you have on hand! Bell peppers, cucumbers, or even roasted sweet potatoes work beautifully.
• Change the dressing: Try a lemon-tahini sauce or a simple balsamic vinaigrette instead of the classic lemon-olive oil dressing.
• Add protein: Boost your salad with grilled chicken, chickpeas, or feta cheese for an extra layer of flavor and nutrition.
• Experiment with grains: For a twist, substitute quinoa with farro, bulgur, or even brown rice.

How to Serve

Serve your quinoa salad in a large, colorful bowl to showcase its vibrant ingredients. Garnish with a sprinkle of fresh herbs, like parsley or cilantro, and a few slices of avocado for added creaminess. Pair it with crusty bread or pita chips for a delightful crunch. This salad can shine as a stand-alone dish or as a hearty side to grilled meats or fish.

Pairing Suggestions

For a refreshing drink, consider pairing this quinoa salad with a chilled glass of white wine, such as Sauvignon Blanc or a light, fruity rosé. If you prefer non-alcoholic options, a sparkling lemonade or herbal iced tea complements the salad beautifully. To round out your meal, serve it alongside a light dessert like a fruit sorbet or a yogurt parfait.

How to Store

Store any leftover quinoa salad in an airtight container in the refrigerator for up to 4 days. If you’d like to freeze it for longer storage, note that the texture may change slightly upon thawing. To reheat, simply microwave until warmed through, or enjoy it cold straight from the fridge.

Equipment Needed

For this recipe, you’ll need a medium-sized pot to cook the quinoa, a cutting board and knife for chopping vegetables, and a mixing bowl to combine all the ingredients. If you want to be super efficient, a measuring cup and spoons will help with portioning your ingredients accurately.

Dietary Adaptations

• Vegan: This recipe is naturally vegan, simply ensure your dressing is free from honey or dairy.
• Gluten-Free: Quinoa is gluten-free, making this salad suitable for those with gluten sensitivity.
• Nut-Free: Omit any nuts or nut-based toppings to keep it allergy-friendly.
• Dairy-Free: Leave out cheese or use a dairy-free alternative.

Seasonal Adaptations

In the spring and summer, incorporate fresh herbs like basil or mint along with seasonal vegetables like tomatoes and cucumbers. In the fall and winter, consider roasted root vegetables such as sweet potatoes or carrots, and add hearty greens like kale or spinach.

Cost Breakdown

This quinoa salad recipe can be prepared for about $10 total, serving 4-6 people. Quinoa is an affordable grain, and using seasonal vegetables keeps costs down. Substitute pricier ingredients with more budget-friendly options, like canned beans instead of fresh produce.

Kitchen Hacks

• Use a fine-mesh strainer to rinse quinoa quickly and easily, preventing any grains from slipping through.
• To soften your onions without cooking, sprinkle them with a pinch of salt and let them sit for a few minutes before adding them to the salad.
• Use a salad spinner to dry washed vegetables quickly, saving you time and mess.

Recipe FAQs

• Can I use pre-cooked quinoa? Yes! Pre-cooked or frozen quinoa can save you time; just thaw it before mixing with the salad.
• How long does it take to cook quinoa? Generally, quinoa cooks in about 15 minutes; look for the grains to become fluffy and the germ to separate.
• Can I make this salad without oil? Yes! You can use vegetable broth or citrus juice as a base for your dressing instead.

Yield: 6

Quinoa Salad

Print

Prep Time 10 minutes

Cook Time 15 minutes

Additional Time 30 minutes

Total Time 55 minutes

Ingredients

• 1 cup quinoa
• 2 cups water or vegetable broth
• 1 bell pepper, diced
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/2 red onion, finely chopped
• 1 cup corn (fresh, frozen, or canned)
• 1/4 cup fresh parsley, chopped
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• Salt and pepper to taste

Instructions

1. Rinse the quinoa under cold water in a fine-mesh strainer.
2. In a medium pot, combine rinsed quinoa and water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
3. Once cooked, fluff the quinoa with a fork and let it cool.
4. In a large mixing bowl, combine diced bell pepper, cucumber, cherry tomatoes, red onion, corn, and parsley.
5. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
6. Add the cooled quinoa to the vegetable mixture and pour the dressing over the top. Toss gently to combine.
7. Let the salad marinate for at least 30 minutes before serving for the best flavor.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 160Total Fat 10gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 8gCholesterol 0mgSodium 171mgCarbohydrates 16gFiber 2gSugar 4gProtein 3g

Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.

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Final Thoughts

Making this quinoa salad recipe is not just about enjoying a nutritious meal; it’s also about exploring your creativity in the kitchen. With endless possibilities for ingredients and flavors, you can tailor this salad to your tastes and the seasons. So grab your favorite fresh produce, and get ready to create a dish that not only satisfies your hunger but also delights your palate. Enjoy!

Try other recipes:

• Pork Loin
• Instant Pot Rice
• Instant Pot Rice