Recipe: Yummy Quinoa Salad

Delicious, fresh and tasty.

Quinoa Salad. Broccoli Quinoa Salad with Parsley Pesto "Seriously amazing! I love how healthy this is and can't wait to eat the leftovers for lunch tomorrow!" - LilSnoo. Mediterranean Quinoa Salad "Do yourself a favor: enjoy this recipe ASAP." - Reluctant Chef.

Quinoa Salad Three reasons to love this recipe: This quinoa salad recipe is also very easy to toss together, especially if you use leftover quinoa (see recipe note). The recipe uses my preferred quinoa cooking method, which yields fluffy quinoa every time. This salad packs great for lunch, picnics, road trips and plane rides. You can cook Quinoa Salad using 13 ingredients and 6 steps. Here is how you cook that.

Ingredients of Quinoa Salad

  1. You need 2 cup of cooked quinoa.
  2. You need 1/4 cup of olive oil, extra virgin.
  3. Prepare 1/2 cup of either - lemon juice or apple cider vinegar or white balsamic (the best flavor), or more depending on your taste.
  4. It's 1 tbsp of fresh parsley chopped.
  5. It's 1 tbsp of fresh mint or dried.
  6. It's 2 inch of long fresh ginger, finely diced.
  7. You need 1 of carrot shredded & diced.
  8. You need 1 of red pepper finely diced.
  9. Prepare 1 of English cucumber scooped of seeds & finely diced.
  10. You need 2 of celery stalks (if small or 1 lg.) finely diced.
  11. Prepare 1/2 of purple onion finely diced.
  12. Prepare 1 of raisins as many as you like.
  13. Prepare 1 of dried cranberries as many as you like.

Add the quinoa, stir once, and return to a boil. Strain and rinse well with cold water, shaking the sieve well to remove all moisture. Subtly spiced crunchy chickpeas are the key to this wonderful quinoa salad by The Last Food Blog. Fresh avocado, cucumber, tomato and a creamy mustard dressing complete the dish.

Quinoa Salad step by step

  1. Cook quinoa as directed and allow to cool. While quinoa is cooling cut up all ingredients..
  2. In a REALLY large bowl add cooled quinoa; add oil, stir well, add vinegar, or lemon juice and stir to incorporate. Taste and adjust flavors as needed. You will do this a few times and at the very end as well. Add enough parsley and mint to your liking. I like more mint so I add more. It's absolutely ok to use dried but rub it in between the palms of your hand to release the oils. You will need about a tablespoon of each. By all means, use more if you like - I do! If you want to REALLY wow everyone, use white balsamic vinegar!.
  3. Add ginger and stir. Taste for flavors. Ginger will be the heat to this dish. If you want more heat, add more..
  4. Add ALL the vegetables, raisins and cranberries. Stir really, really well. Taste and add more vinegar, or lemon, to adjust flavors for balance..
  5. Place in refrigerator to cool. Before serving taste and adjust if needed..
  6. This recipe is very, very versatile. Add more ingredients or change things up. It's all according to your taste..

In a large saucepan, bring water to a boil. Remove from heat; fluff with a fork. Today is the first day of spring and all I can say is wow, we made it. Black Bean Quinoa Salad is an easy fresh salad that can be enjoyed as a meal or a side! Deliciously simple, full of fresh veggies and loaded with flavor, this is the perfect easy lunch or dinner.