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Best Quinoa Salad Recipe

Best Quinoa Salad Recipe - Freshly Ingredients

Salads often play a key role in summer gatherings. 
As I sat at a picnic table last weekend, enjoying barbecued chicken and corn on the cob, my friend brought out her famous quinoa salad. Instantly, it stole the spotlight. 
The colors were vibrant, and it tasted fresh and satisfying. It struck me that this dish would pair well with anything grilled, from smoky salmon to veggie skewers. That's when it hit me: I needed to share my version of the best quinoa salad with you!
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Servings: 8
Course: Appetizer
Cuisine: American
Calories: 275
Ingredients Method Notes

Ingredients
  

For the Salad:
  • 1/2 cup mixed nuts and seeds e.g., walnuts, pine nuts, pepitas, or sunflower seeds
  • 1 cup dry quinoa
  • 1 can 1 chickpeas or 1 ½ cups cooked chickpeas
  • 1 medium bell pepper, chopped 1 cup
  • 1/4 cup dried fruits, such as blueberries or cranberries
  • 1/2 medium cucumber English variety
  • 1 baby bok choy, finely chopped 2 cups
  • 1 cup additional grated or chopped vegetables like carrots or broccoli stems, optional
  • 1/2 cup roughly chopped fresh herbs parsley, cilantro, basil, dill, or mint
For the Dressing:
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon Dijon mustard
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup apple cider vinegar
  • 1/2 teaspoon honey or maple syrup
  • Juice from 2 to 3 lemon wedges

Method
 

Step 1: Rinse and Cook the Quinoa
  1. Start by rinsing the 1 cup of quinoa under cold water. This step helps remove its natural coating, called saponin, which can make it taste bitter. After rinsing, cook the quinoa. Use 2 cups of water or broth.
    Bring it to a boil, then reduce the heat to low. Cover and simmer for about 15 minutes or until the liquid is absorbed. Once done, fluff with a fork and let it cool.
Step 2: Prepare Your Vegetables
  1. While the quinoa cools, it’s time to chop! Dice the bell pepper, cucumber, and bok choy. If you're adding extra vegetables like grated carrots, go ahead and prepare them now.
    The more colorful your salad, the more inviting it will be!
Step 3: Drain the Chickpeas
  1. If you're using canned chickpeas, drain and rinse them under cold water. This step helps reduce sodium and improves flavor.
Step 4: Make the Dressing
  1. In a mixing bowl, whisk together the sea salt, black pepper, Dijon mustard, olive oil, apple cider vinegar, honey or maple syrup, and lemon juice. Taste and adjust seasoning if needed.
Step 5: Combine Ingredients
  1. In a large bowl, combine the quinoa, chopped vegetables, chickpeas, and dried fruits. Pour the dressing over the salad, and toss everything gently until combined.
Step 6: Chill and Serve
  1. Allow the salad to chill in the refrigerator for at least 30 minutes. This waiting time lets the flavors meld beautifully. Before serving, toss in your fresh herbs for that final touch.

Notes

  • For flavor depth, try roasting the chickpeas beforehand. A bit of olive oil and spices can elevate their taste.
  • Be creative with your veggies. Use whatever you have on hand. Broccoli, zucchini, or radishes can all work beautifully.
  • Make it a complete meal by adding grilled chicken or shrimp. Your protein options are endless.
  • If you’re feeling adventurous, experiment with nuts and seeds. They can add crunch and healthy fats.
  • Don’t skip the chilling time. It enhances the flavors significantly.