Quinoa salad is a nutritious and delicious dish made primarily from quinoa, a grain crop that originated in the Andean region of South America. Quinoa has gained popularity worldwide due to its numerous health benefits and versatility in cooking. It is naturally gluten-free, high in protein, and contains essential amino acids, making it a great alternative to traditional grains like rice or wheat.
To make quinoa salad, cooked quinoa serves as the base, and it’s typically combined with a variety of colorful vegetables, herbs, and dressing. The salad can be served cold or at room temperature, making it a refreshing and satisfying option, especially during warmer months.
Quinoa Salad
4
servings30
minutes15
minutesThe ingredients in a quinoa salad can vary widely depending on personal preference, seasonal availability, and regional culinary influences. Some common components of a quinoa salad might include:
Ingredients
1 cup quinoa
2 cups water or vegetable broth
1 cup cherry tomatoes, halved
1 cucumber, diced
1 red bell pepper, diced
1/4 cup red onion, finely chopped
1/4 cup fresh parsley, chopped
1/4 cup fresh mint, chopped
1/4 cup feta cheese, crumbled (optional, omit for a vegan version)
1/4 cup toasted almonds or walnuts, chopped (optional)
2 tablespoons olive oil
2 tablespoons lemon juice
1 garlic clove, minced
Salt and pepper to taste
Directions
- Rinse the quinoa under cold water to remove any bitter taste. In a medium saucepan, combine the rinsed quinoa with 2 cups of water or vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is cooked and the liquid is absorbed. Remove from heat and let it cool.
- In a large mixing bowl, combine the cooked quinoa, cherry tomatoes, cucumber, red bell pepper, red onion, parsley, and mint. Toss everything together.
- In a small bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and pepper to make the dressing.
- Pour the dressing over the quinoa and vegetables, and toss everything together until well combined.
- If you’re using feta cheese and/or toasted nuts, sprinkle them over the salad and gently toss again.
- Taste the salad and adjust the seasoning if needed.
- Cover the bowl with plastic wrap or transfer the salad to an airtight container and refrigerate for at least 30 minutes before serving. Chilling the salad allows the flavors to meld together.
- Serve the quinoa salad cold as a refreshing side dish or a light meal. Enjoy!
