Quinoa Salad

why make this recipe

Quinoa salad is a refreshing and nutritious dish that is perfect for any meal. Packed with fiber, protein, and a variety of fresh vegetables, it is not only healthy but also very satisfying. This salad is versatile, making it a great option for lunch, dinner, or as a side dish for gatherings. Whether you are looking to eat healthier or simply want something light and tasty, quinoa salad is an excellent choice.

how to make Quinoa Salad

Ingredients

• ¾ cup uncooked quinoa (or about 2¼ cups cooked quinoa)
• 1 can (15 ounces) black beans (or 1½ cups cooked black beans)
• 2 cups cherry tomatoes (quartered or halved)
• 1½ cups cucumber (diced)
• 1 cup corn kernels
• ½ red onion (chopped)
• ½ cup cilantro (chopped)
• 1 ripe avocado (diced or sliced)
• 1 jalapeño (or more to taste, thinly sliced)
• 4 tablespoons extra virgin olive oil
• 4 tablespoons lime juice
• 2 tablespoons maple syrup
• 1 clove grated garlic
• 1 teaspoon grated ginger
• 1 teaspoon salt (or more to taste)

Directions

1. Cook the Quinoa: Rinse ¾ cup uncooked quinoa under cold water. Add it to a pot with at least 3 cups of boiling water. Cook for 10 to 12 minutes. Once cooked, drain it in a fine-mesh sieve. Let the quinoa sit in the sieve over the pot to steam off excess water.

2. Chop the Veggies: In a large mixing bowl, combine 1 can of black beans (drained and rinsed), 2 cups of quartered cherry tomatoes, 1½ cups of diced cucumber, 1 cup of corn kernels, ½ chopped red onion, ½ cup of chopped cilantro, 1 diced ripe avocado, and 1 thinly sliced jalapeño. Add the cooked quinoa to the bowl.

3. Make the Dressing: In a small bowl, whisk together 4 tablespoons of extra virgin olive oil, 4 tablespoons of lime juice, 2 tablespoons of maple syrup, 1 grated garlic clove, 1 teaspoon of grated ginger, and 1 teaspoon of salt.

4. Mix the Salad: Pour the dressing over the salad mixture and toss until everything is combined. Taste and adjust the salt if needed before serving.

how to serve Quinoa Salad

Serve the quinoa salad chilled or at room temperature. It makes a great main dish for a light lunch or dinner. You can also serve it as a side dish at potlucks or family gatherings. Top with more avocado or extra jalapeños for added flavor.

how to store Quinoa Salad

Store any leftovers in an airtight container in the refrigerator. The salad can stay fresh for up to 3 days. If the avocado starts to brown, you can add more lime juice to help prevent this.

tips to make Quinoa Salad

• Make sure to rinse the quinoa well before cooking to remove its natural coating, which can make it taste bitter.
• Feel free to add or substitute any vegetables you like, such as bell peppers, carrots, or spinach.
• For a protein boost, you can add grilled chicken or shrimp.

variation

You can make a Mediterranean version by adding feta cheese, olives, and chopped bell peppers. This gives the salad a different flavor profile while still being healthy.

FAQs

1. Can I use cooked quinoa instead of uncooked?
Yes, you can use about 2¼ cups of cooked quinoa if you want to save time.

2. Is this salad gluten-free?
Yes, quinoa is naturally gluten-free, making this salad a great option for those with gluten sensitivities.

3. How spicy is this salad?
The heat level can vary based on how many jalapeños you use. You can adjust the quantity based on your taste preference. If you want it milder, you can skip the jalapeño or remove the seeds before adding it.

Quinoa Salad

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• Author: ikramnihad
• Total Time: 27 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A refreshing and nutritious quinoa salad packed with fiber, protein, and fresh vegetables. Perfect for any meal or gathering.

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Ingredients

Scale 1x2x3x

• ¾ cup uncooked quinoa (or about 2¼ cups cooked quinoa)
• 1 can (15 ounces) black beans (or 1½ cups cooked black beans)
• 2 cups cherry tomatoes (quartered or halved)
• 1½ cups cucumber (diced)
• 1 cup corn kernels
• ½ red onion (chopped)
• ½ cup cilantro (chopped)
• 1 ripe avocado (diced or sliced)
• 1 jalapeño (thinly sliced, or more to taste)
• 4 tablespoons extra virgin olive oil
• 4 tablespoons lime juice
• 2 tablespoons maple syrup
• 1 clove grated garlic
• 1 teaspoon grated ginger
• 1 teaspoon salt (or more to taste)

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Instructions

1. Rinse ¾ cup uncooked quinoa under cold water and add it to a pot with at least 3 cups of boiling water. Cook for 10 to 12 minutes, then drain in a fine-mesh sieve and let it sit to steam off excess water.
2. In a large mixing bowl, combine the drained black beans, cherry tomatoes, cucumber, corn, red onion, cilantro, avocado, and jalapeño. Add the cooked quinoa to the bowl.
3. In a small bowl, whisk together olive oil, lime juice, maple syrup, grated garlic, grated ginger, and salt.
4. Pour the dressing over the salad mixture and toss until everything is combined. Taste and adjust the salt if needed before serving.

Notes

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To prevent the avocado from browning, add more lime juice.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Salad
• Method: Mixing
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 320
• Sugar: 7g
• Sodium: 350mg
• Fat: 14g
• Saturated Fat: 2g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 11g
• Protein: 14g
• Cholesterol: 0mg

Keywords: quinoa salad, healthy salad, vegetarian recipe, high protein salad