Zesty Quinoa Salad
A vibrant and refreshing main course salad featuring fluffy quinoa, crisp vegetables, and a bright citrus vinaigrette. Perfect for a light lunch or dinner.
Ingredients
- •1 cup Quinoa
- •2 cups Water or vegetable broth
- •1/2 teaspoon Salt (for quinoa)
- •1 large, diced Cucumber
- •1 pint, halved Cherry tomatoes
- •1/2 finely diced Red onion
- •1 diced Yellow bell pepper
- •1/2 cup, chopped Fresh parsley
- •1/4 cup, chopped Fresh mint
- •1 can (15 oz), rinsed and drained Chickpeas
- •1/4 cup Extra virgin olive oil
- •3 tablespoons Fresh lemon juice
- •1 tablespoon Fresh lime juice
- •1 clove, minced Garlic
- •1 teaspoon Dijon mustard
- •1 teaspoon Maple syrup or agave nectar
- •1/2 teaspoon Salt (for dressing)
- •1/4 teaspoon Black pepper
Instructions
- 1.
Rinse quinoa thoroughly under cold running water in a fine-mesh sieve for at least 30 seconds. This removes saponin and prevents bitterness.
- 2.
Combine the rinsed quinoa, water (or vegetable broth), and 1/2 teaspoon of salt in a medium saucepan. Bring to a boil over medium-high heat.
- 3.
Once boiling, reduce heat to low, cover tightly, and simmer for 15 minutes, or until all the liquid has been absorbed and the quinoa appears fluffy with a small 'tail' unwound from each grain.
- 4.
Remove from heat and let stand, covered, for 5 minutes. Then, fluff the quinoa with a fork and spread it out on a baking sheet or large plate to cool completely. This prevents it from clumping.
- 5.
While the quinoa cools, prepare the vegetables: dice the cucumber, halve the cherry tomatoes, finely dice the red onion, and dice the yellow bell pepper. Chop the fresh parsley and mint. Rinse and drain the chickpeas.
- 6.
Prepare the Zesty Vinaigrette: In a small bowl or jar, whisk together the extra virgin olive oil, fresh lemon juice, fresh lime juice, minced garlic, Dijon mustard, maple syrup (or agave nectar), 1/2 teaspoon of salt, and black pepper until well combined and emulsified.
- 7.
Once the quinoa is completely cool, transfer it to a large mixing bowl. Add the diced cucumber, halved cherry tomatoes, finely diced red onion, diced yellow bell pepper, chopped parsley, chopped mint, and rinsed chickpeas.
- 8.
Pour the Zesty Vinaigrette over the quinoa and vegetable mixture. Toss gently to ensure all ingredients are evenly coated.
- 9.
Taste and adjust seasoning if necessary, adding more salt, pepper, or lemon juice to your preference.
- 10.
For best flavor, cover and refrigerate the Zesty Quinoa Salad for at least 30 minutes before serving. This allows the flavors to meld. Serve chilled or at room temperature.
Tips
- 💡**Rinse Your Quinoa!** Don't skip rinsing the quinoa; it removes saponin, a natural coating that can give quinoa a bitter taste.
- 💡**Cool Completely:** Ensure the quinoa is completely cooled before mixing it with the other ingredients. Warm quinoa can wilt the fresh herbs and vegetables.
- 💡**Customize Your Veggies:** Feel free to add or substitute other crisp vegetables like shredded carrots, chopped celery, or roasted corn.
- 💡**Make Ahead:** This salad is excellent for meal prep! It can be made 1-2 days in advance and stored in an airtight container in the refrigerator. The flavors often improve over time.
- 💡**Add Protein:** For an extra boost, consider adding grilled chicken, crumbled feta cheese, or toasted nuts.
Recipe from TheCookbook.ai
Created by Basil Roux