Quinoa Salad Recipe
Quinoa, often referred to as a "superfood," originates from the Andean region of South America, primarily in countries like Peru, Bolivia, and Ecuador. The ancient Incas cultivated quinoa over 5,000 years ago, considering it the "mother of all grains" due to its nutritional benefits. Although technically a seed, quinoa is used like a grain and has gained popularity worldwide for its high protein content, fiber, and essential amino acids.
Equipment
- Medium saucepan – To cook quinoa.
- Mixing bowl – For assembling the salad.
- Whisk – For the dressing.
- Cutting board & knife – For chopping vegetables.
- Measuring cups/spoons – For accurate ingredient measurement.
Ingredients
- 1 cup quinoa rinsed
- 2 cups water or vegetable broth
- 1 cup cucumber diced
- 1 cup cherry tomatoes halved
- 1/2 cup red onion finely chopped
- 1/2 cup bell pepper red or yellow, diced
- 1/4 cup fresh parsley or cilantro chopped
- 1/4 cup feta cheese crumbled (optional)
- 1/4 cup olive oil
- 2 tablespoons lemon juice or lime juice
- 1 tablespoon apple cider vinegar or balsamic vinegar
- 1 teaspoon Dijon mustard optional
- Salt and pepper to taste
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground cumin optional
- 1 avocado sliced (for topping, optional)
Instructions
- Make the quinoa: Begin by rinsing the quinoa with cold water. Bring 2 cups water (or vegetable broth for more flavor) to a boil in medium saucepan. Then put in your rinsed quinoa and turn heat to low. Cover the pan and simmer for 15 minutes until the quinoa is cooked through, fluff it up. After cooked, fluff quinoa with a fork and let it cool.
- Make the veggies: Now that the quinoa is chilling, start to chop your cucumber, cherry tomatoes, bell peppers and red onion. Chop the parsley or cilantro. Set the veggies aside.
- To make the dressing: In a small mixing bowl, whisk together olive oil, lemon juice, apple cider vinegar, Dijon mustard (if using), garlic powder, cumin powder. salt and pepper. Taste and adjust the seasoning.
- Combine the salad: In a large bowl, combine the cooked quinoa and veggies with the parsley or cilantro. Pour the dressing over it and toss to coat evenly.
- Top with feta cheese (if using), and slices of avocado, for something a little bit creamy.
- Serve and enjoy:- Salad can be served immediately or you can refrigerate for 30 minutes to allow the flavors to meld. Serve this quinoa salad as an appetizer at lunch.
Notes
Meal PrepThis salad will store well in the fridge for up to 3 days, so its a fantastic option as part of meal prep.
Make it a meal: Pair with grilled chicken or chickpeas to make a more filling, higher-protein dish.
Make Ahead: It is a good idea to dress the salad in advance, since quinoa has excellent flavors and improves while marinating.
Swap Veggies: Swap in or add some other vegetables (spinach, carrots, zucchinis etc…) for a more customized salad.
