Quinoa Salad Recipe

quinoa saladGoing to a barbecue this weekend? Quinoa salad makes a great potluck dish, it’s quick, full of protein and fiber, and you can add whatever vegetables you enjoy. If you want a heartier salad you can either add in cubed chicken or chickpeas. It also makes a great weeknight dinner.

Quinoa Salad

  • 1C dry quinoa, rinsed well
  • 2C water
  • 1C chopped broccoli
  • 1C chopped cauliflower
  • 1C chopped green beans
  • 1C cherry tomatoes (cut in half if large)
  • 3/4C chopped zucchini
  • 1/4 red onion, diced
  • 1/4C slivered almond (or almond pieces)

Vinaigrette:

  • Juice of one lemon
  • 2 – 3 TBS white vinegar
  • 2 TBS olive oil
  • 2 minced garlic cloves
  • 1 TBS minced chives or 1 Tsp dried chives
  • 1 Tsp honey to sweeten if needed

Directions: 

Boil the quinoa with the 2 cups of water and turn heat to low, cover and simmer for 20 minutes or until all of the water is absorbed.

Meanwhile, steam or blanch the broccoli, cauliflower and green beans for 2 minutes. Plunge into cold water to stop the cooking process.

Whisk together the ingredients for the vinaigrette.

When quinoa is done cooking, drain and rinse with cold water to stop the cooking process.  Drain again, put quinoa into a large bowl and add in all of the vegetables and almonds.  Pour the vinaigrette over the salad and toss to coat evenly.  You can eat this at room temperature or chilled.

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