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The Best Quinoa Salad Recipe

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3.8 from 2 reviews

This vibrant quinoa salad is a wholesome, nutrient-packed dish perfect for meal prep or a refreshing side. Featuring cooked quinoa combined with crisp vegetables, chickpeas, nuts, seeds, dried fruit, and fresh herbs, all tossed in a tangy olive oil and apple cider vinegar dressing, it’s a versatile and satisfying salad with superfoods for a healthful boost.

  • Total Time: 25 minutes
  • Yield: About 8 cups

Ingredients

For the Salad

  • 1 cup dried quinoa
  • 1 (15-ounce) can chickpeas or 1 ½ cups cooked chickpeas
  • 1/2 medium English cucumber, diced (1 cup)
  • 1 medium bell pepper, chopped (1 cup)
  • 1 baby bok choy, chopped (2 cups)
  • 1 cup additional grated or chopped veggies like carrots or broccoli stems (optional)
  • 1/2 cup (65g) nuts and seeds like walnuts, pine nuts, pepitas or sunflower seeds
  • 1/4 cup (35g) dried fruit, blueberries or cranberries
  • 1/2 cup coarsely chopped fresh herbs like parsley, cilantro, basil, dill or mint

For the Dressing

  • 1/4 cup (60ml) extra-virgin olive oil
  • 1/4 cup (60ml) apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon honey or maple syrup
  • 1/2 teaspoon fine sea salt, plus more to taste
  • 1/4 teaspoon fresh ground black pepper
  • Juice from 2 to 3 lemon wedges (optional)

Instructions

  1. Rinse Quinoa: Place quinoa in a fine mesh strainer and rinse thoroughly under cool running water for 30 seconds to a minute to remove its natural coating, saponin, that can cause bitterness. Alternatively, rinse by swirling in a bowl and draining twice.
  2. Drain Quinoa: Gently shake the quinoa to remove excess water after rinsing.
  3. Cook Quinoa: Add rinsed quinoa and 2 cups of water to a medium saucepan. Bring to a boil over medium-high heat.
  4. Simmer Quinoa: Reduce heat to low for a gentle simmer and cook uncovered until quinoa absorbs all the water, about 10 to 15 minutes.
  5. Rest and Fluff: Remove from heat, cover, and let quinoa rest for 5 minutes. Then fluff with a fork. Allow quinoa to cool before mixing into the salad.
  6. Prepare Dressing: In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, honey or maple syrup, salt, and pepper until emulsified.
  7. Combine Salad Ingredients: In a large bowl, mix cooled quinoa, chickpeas, cucumber, bell pepper, bok choy, any extra veggies, nuts, seeds, dried fruit, and fresh herbs.
  8. Toss Salad: Pour dressing over the salad and toss well to coat. Taste and add extra salt, pepper, or fresh lemon juice for brightness as desired.

Notes

  • Rinsing quinoa is important to remove its bitter coating.
  • Feel free to customize vegetables or herbs based on preference or what’s in season.
  • This salad makes a great make-ahead dish for meal prep and tastes even better after marinating for a few hours.
  • For a vegan option, use maple syrup instead of honey in the dressing.
  • Use fresh lemon juice to brighten flavors just before serving if desired.
  • Author: Monica
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Salad
  • Method: Stovetop
  • Cuisine: Fusion
  • Diet: Vegetarian

Find it online: https://monicarecipes.com/the-best-quinoa-salad-recipe/