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Fresh Quinoa Salad

Prep Time:

10 Minutes

Cook Time:

15 Minutes

Serves:

5 Servings

About the Recipe

There's a lot to love about quinoa—it has about 11 grams of protein per cup cooked and has iron, magnesium, and fiber. It can be prepared faster than most other grains which add up to a win-win for busy lifestyles.

This recipe lends itself to experimentation so try adding or swapping out different veggies such as zucchini, corn, kale, or spinach greens; there's really no wrong way to make a healthy quinoa salad.

Ingredients

For the Quinoa:

  • 4 cups vegetable broth, or water

  • 1 1/2 cups raw whole-grain quinoa

  • Salt, to taste, optional

  • Cheese of your choice - I use feta (optional to garnish on top)


For the Vinaigrette:

  • 1/3 cup freshly squeezed lemon juice

  • 1/4 cup olive oil

  • 2 cloves garlic, minced

  • Salt, to taste, optional

  • Freshly ground black pepper, to taste, optional


For the Vegetables:

  • 1 medium cucumber, sliced

  • 1 red or yellow bell pepper, diced

  • 1/2 small red onion, diced

  • 1/2 cup broccoli florets, lightly steamed

  • 2 medium tomatoes, chopped


Instructions

Make the Quinoa

  1. In a medium saucepan, bring the vegetable broth (or water, if you prefer) to a boil. Salt the water to taste if using water.

  2. Rinse your quinoa add it to your saucepan, stir, and bring back to a boil.

  3. Reduce the heat to low and simmer, covered, for 15 to 20 minutes or until the quinoa absorbs all the liquid. 

  4. Remove from heat and set aside for 10 minutes, still covered, to allow the quinoa to fully absorb any liquid and become fluffy.


Make the Vinaigrette

  1. While the quinoa is cooking, in a small bowl, whisk together the fresh lemon juice, olive oil, minced garlic cloves, and salt and pepper.

  2. Set aside at room temperature.


Make the Salad

  1. Remove the cover from the quinoa and fluff it with a fork.

  2. Allow it to cool slightly and then toss with the sliced cucumber, diced bell pepper, diced red onion, steamed broccoli, chopped tomatoes, and the lemon-garlic vinaigrette, stirring to combine well.

  3. Add more salt and pepper to taste. Add any cheese and stir. Chill before serving if you have the time, although this is just as tasty at room temperature.


Leftover Quinoa?

You might consider making twice the amount of quinoa called for in this recipe so you can have leftovers on hand to make salads, add to soup, mix with meats or to serve with other meals throughout the week.

As prepared via: Jolinda Hackett

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