Healthy Quinoa Salad

Healthy Quinoa Salad
  • PREP TIME
    20 mins
  • COOK TIME
    20 mins
  • TOTAL TIME
    40 mins
  • SERVING
    8 People
  • VIEWS
    21

A vibrant and nourishing salad bursting with fresh vegetables and zesty flavors, perfect as a light lunch, a satisfying side dish, or a meal-prep staple for a week of healthy eating.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    38 g
  • Fiber
    5 g
  • Protein
    8 g
  • Saturated Fat
    1 g
  • Sodium
    50 mg
  • Sugar
    3 g
  • Fat
    10 g
  • Unsaturated Fat
    0 g

DIRECTIONS

Salamander lied porpoise much over tightly circa horse taped so innocuously side crudey mightily rigorous plot life. New homes in particular are subject. All recipes created with FoodiePress have suport for Micoformats and Schema.org is a collaboration byo improve convallis.

Image Step 01
01 Step

Recipe View In a medium saucepan, combine the water and rinsed quinoa. Bring to a boil over high heat. (2 minutes)

Image Step 02
02 Step

Recipe View Once boiling, reduce heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is tender and all the water has been absorbed.

Image Step 03
03 Step

Recipe View While the quinoa is cooking, prepare the vegetables. You can steam them, roast them, or quickly blanch them. For steaming: place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add carrots, corn, peas, and broccoli to steamer; cover, and steam until tender-crisp, about 5-10 minutes.

Image Step 04
04 Step

Recipe View Once the quinoa is cooked and the vegetables are tender, combine them in a large bowl.

Image Step 05
05 Step

Recipe View In a small bowl, whisk together the olive oil, lemon juice, chili powder, and cayenne pepper. Adjust seasonings to your liking.

Image Step 06
06 Step

Recipe View Pour the dressing over the quinoa and vegetable mixture. Toss gently to coat evenly.

Image Step 07
07 Step

Recipe View Serve immediately or chill for later. This salad is delicious cold or at room temperature.

For extra flavor, toast the quinoa in a dry pan for a few minutes before cooking.
Feel free to substitute other vegetables based on your preferences and what's in season. Bell peppers, zucchini, or spinach would all be great additions.
Add some protein, such as chickpeas, black beans, or grilled chicken, to make it a more substantial meal.
This salad can be stored in the refrigerator for up to 4 days.

You need to login to claim your token

🔐 Login to get token

Jarred Thiel

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 3.9/ 5 ( 7 Ratings)
Total Reviews: (3)
  • Jakob Kling

    I love making a big batch of this on Sunday and eating it for lunch throughout the week.

  • Terrance Murray

    The dressing is what makes this salad special. It's the perfect balance of tangy and spicy.

  • Noemie Bernier

    This salad is so versatile! I've made it with different vegetables and it always turns out great.

LEAVE A REVIEW

Please Rate