How to make Quinoa Salad

Written by on in ALL RECIPE, HOME, SALAD

Hello everyone, You’re most welcome to my blog no1recipe. So, In this post, we tell you how to make How to make Quinoa Salad.

How to make Quinoa Salad recipe is stylish! Everyone loves this healthy quinoa salad. Quinoa Salad is a nutritious and flavorful dish made with cooked quinoa, mixed vegetables, cucumber, and a tangy dressing.

How to make Quinoa Salad

Introducing my favorite quinoa salad! I’ve published further than many quinoa salads over time and I authentically love all of them, but this recipe is officially my favorite.

This quinoa salad is refreshing, crisp, and succulent. It’s made simply with fresh cucumber, red bell pepper, red onion, chickpeas, fresh parsley, and a garlicky olive oil painting and bomb dressing. The salad kind of reminds me of tabbouleh, a herbed Lebanese salad with tomatoes and bulgur.

How to make Quinoa Salad

The Best Quinoa Salad

Three reasons to love this recipe
1. This quinoa salad recipe is also veritably easy to toss together, especially if you use leftover quinoa (see recipe note). The recipe uses my favored quinoa cuisine system, which yields ethereal quinoa every time.
2. This salad pack is great for lunch, picnics, road passages, and airplane lifts.
3. Bring this mislike-friendly salad along to your coming potluck it’s vegan/dairy-free, gluten-free, and nut-free, for all to enjoy.
This recipe doesn’t taste “introductory” but it has a lot of graces that make it a chief recipe in my kitchen. I hope it becomes your go-to quinoa salad form, too! Please let me know how it turns out for you in the commentary.

How to make Quinoa Salad

How to make Quinoa Salad post is patronized by Bota Box Wine.

My summer has been pointed by fun, casual get-togethers with musketeers. Robotic afterlife at the pool, walks around the demesne, and potlucks — yeah to all of the below. It’s nice to have inventories at the ready. My pool bag is packed with magazines and sunscreen, and my fridge is filled with quinoa salad and Bota Box Wine (thank you, Bota Box!).

The “Bota Mini” size is super movable and easy to snare for an evening of fun and games at the demesne. The small boxes are accessible because you don’t have to flash back to bring a bottle nature, and the empty boxes are featherlight and recyclable. Each 500 mL mini contains three spectacles of wine or just over half of a standard wine bottle. I recommend pairing their light, crisp Sauvignon balance with this stimulating summer salad.

How to make Quinoa Salad

Here are the Benefits of Quinoa Salad

  1. High in protein and fiber
  2. Gluten-free and vegan-friendly
  3. Rich in antioxidants and minerals
  4. Supports heart health and digestion
  5. Versatile and customizable
Types of Quinoa Salads:
  1. Mediterranean Quinoa Salad (feta, olives, sun-dried tomatoes)
  2. Mexican Quinoa Salad (black beans, corn, avocado)
  3. Roasted Vegetable Quinoa Salad (sweet potatoes, Brussels sprouts)
  4. Quinoa and Black Bean Salad (Latin-inspired)
  5. Autumn Quinoa Salad (apples, cranberries, pecans)

Please let me know how this recipe turns out for you in the commentary! I love hearing from you and hope this quinoa salad becomes your favorite, too.

Craving more fresh and delicious salads? Here are a few more:

Print

Quinoa Salad

Recipe by K.B MarksCourse: Blog
Servings

8

servings
Prep time

30

minutes
Cooking time

20

minutes
Calories

205

kcal
Total time

50

minutes

Ingredients

  • 1 cup uncooked quinoa, rinsed in a fine-mesh colander

  • 2 cups water

  • 1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas

  • 1 medium cucumber, seeded and chopped

  • 1 medium red bell pepper, chopped

  • ¾ cup chopped red onion (from 1 small red onion)

  • 1 cup finely chopped flat-leaf parsley (from 1 large bunch)

  • ¼ cup olive oil

  • 1 cup finely chopped flat-leaf parsley (from 1 large bunch)

  • ¼ cup olive oil

  • ¼ cup lemon juice (from 2 to 3 lemons)

  • 1 tablespoon red wine vinegar

  • 2 cloves garlic, pressed or minced

  • ½ teaspoon fine sea salt

  • Freshly ground black pepper, to taste

  • Cook Mode Prevent your screen from going dark.

Directions

  • To cook the quinoa, Combine the irrigated quinoa and the water in a medium saucepan. Bring the admixture to a pustule over medium-high heat, also drop the heat to maintain a gentle poach. Cook, uncovered until the quinoa has absorbed all of the water, about 15 twinkles, reducing heat as time goes on to maintain a gentle poach. Remove from heat, cover, and let the quinoa rest for 5 twinkles, to give it time to fluff over. 
  •  In a large serving coliseum, combine the chickpeas, cucumber, bell pepper, onion, and parsley. Set away. 
  •  In a small coliseum, combine the olive oil painting, bomb juice, ginger, garlic, and swab. Whisk until blended, also set away. 
  • Once the quinoa is substantially cool, add it to the serving coliseum, and dapple the dressing on top. Toss until the admixture is completely combined. Season with black pepper, to taste, and add a redundant pinch of swab if necessary. For stylish flavor, let the salad rest for 5 to 10 twinkles before serving. 
  • This salad keeps well in the refrigerator, covered, for about 4 days. Serve stupefied or at room temperature. 

Notes

  • Quinoa notes If you are to have 3 mugs of leftover cooked quinoa, you can use it rather than cook it further. Change it up This salad is stupendous as written. You can serve it on fresh flora with a redundant muzzle of olive oil painting and a squeeze of bomb juice for dressing.
    Feel free to eclipse it with atrophied feta rubbish or a nugget of cashew sour cream.

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