Mmmmm… quinoa salad. If you haven’t tried it before, you’re in for a treat. Quinoa provides a subtle, somewhat nutty flavour, and its taste and texture make it a great base for salads. (I also love using it as a base for porridge, as well as in various warm dishes, much like you would use rice.) Even though it acts like a grain, it’s actually considered a seed so can often be tolerated by those who are sensitive to grains. Cool, right? And, quinoa is a complete protein, meaning it contains all 9 essential amino acids (which are the building blocks of protein).
This quinoa salad is colourful, fresh, and freakin’ delicious. And yes, I do say so myself. 🙂
Packed full of protein, essential fatty acids, antioxidants, enzymes, fibre, calcium, magnesium, potassium, selenium, and vitamin C [deep breath], Crunchy Quinoa Salad is amazingly nourishing and satisfying. Serve on its own or as a side to a chicken, fish, or veggie dish. Happy cooking! (And especially eating.)
Colourful Quinoa Salad
Salad:
1 cup dry quinoa, rinsed (makes about 3 cups cooked)
2 cups water
¾ cup shredded carrot (about 1 medium carrot)
¾ cup chopped celery (about 2 stalks)
¾ cup chopped cucumber
¾ cup chopped red pepper (about half a pepper)
¾ cup chopped yellow pepper
¾ cup halved grape tomatoes
¼ cup chopped green onion
¼ cup chopped fresh basil
1 cup crumbled feta
Put quinoa and water into a small saucepan and bring to a boil. Keeping lid on, reduce to low and simmer for 20 minutes. Meanwhile, prepare all other salad ingredients. Once quinoa has been cooked, transfer to salad bowl and allow to cool. Once cooled, add all other ingredients and stir.
Dressing:
1/2 cup olive oil
1/4 cup balsamic vinegar
1 large clove garlic, chopped
1/2 tsp sea salt
1/8 tsp black pepper
Combine all ingredients in a measuring cup and whisk together. Pour over salad and mix well. Salad will store in fridge about 3-4 days, even once it’s dressed.