Quinoa Vegetable Salad

Quinoa Vegetable Salad

Quinoa Vegetable Salad is a nutritious and wholesome dish that combines fluffy quinoa with a variety of fresh vegetables and a zesty vinaigrette dressing. Quinoa, a gluten-free grain rich in protein and fiber, serves as the base for this salad, providing a satisfying and nutrient-packed meal.

Mixed with colorful vegetables like bell peppers, cherry tomatoes, cucumber, and red onion, this salad is bursting with flavors and textures. It can be enjoyed as a light lunch, a refreshing side dish, or even as a main course for a vegetarian meal.

Ingredients:

• 1 cup quinoa, rinsed well
• 2 cups water or vegetable broth
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1 red bell pepper, diced
• 1/2 red onion, finely chopped
• 1/4 cup chopped fresh parsley or cilantro
• Optional: 1/2 cup crumbled feta cheese or diced avocado

For the Vinaigrette:

• 1/4 cup extra virgin olive oil
• 2 tablespoons red wine vinegar or apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 clove garlic, minced
• 1 teaspoon honey or maple syrup (optional, for sweetness)
• Salt and freshly ground black pepper, to taste

How to Make:

Cook the Quinoa:

In a medium saucepan, combine the rinsed quinoa and water or vegetable broth. Bring to a boil over medium-high heat.

Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is tender and the liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and let cool to room temperature.

Prepare the Vinaigrette:

In a small bowl, whisk together the extra virgin olive oil, red wine vinegar or apple cider vinegar, Dijon mustard, minced garlic, honey or maple syrup (if using), salt, and pepper until well combined. Set aside.

Assemble the Salad:

In a large salad bowl, combine the cooked and cooled quinoa with halved cherry tomatoes, diced cucumber, diced red bell pepper, finely chopped red onion, and chopped fresh parsley or cilantro.

Add Optional Ingredients:

If using, add crumbled feta cheese or diced avocado to the salad ingredients.

Drizzle with Vinaigrette:

Pour the prepared vinaigrette over the salad ingredients.

Toss Gently:

Gently toss the Quinoa Vegetable Salad until all ingredients are evenly coated with the vinaigrette.

Chill (optional):

For best flavor, refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld together.

Serve:

Serve the Quinoa Vegetable Salad chilled or at room temperature as a nutritious and satisfying meal.

Chef’s Note:

Quinoa Vegetable Salad is versatile and can be customized with additional ingredients such as chickpeas, grilled chicken, or roasted vegetables.

This salad stores well in the refrigerator for up to 3 days. Add extra dressing before serving if needed, as quinoa tends to absorb liquid over time.

Nutritional Information (per serving, based on approximately 4 servings):

• Calories: 300 kcal
• Total Fat: 15g
• Saturated Fat: 2g
• Trans Fat: 0g
• Cholesterol: 0mg
• Sodium: 300mg
• Total Carbohydrates: 35g
• Dietary Fiber: 5g
• Sugars: 5g
• Protein: 8g

Enjoy this wholesome and flavorful Quinoa Vegetable Salad as a nutritious addition to your meal rotation, perfect for lunch or dinner!

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