Quinoa Salad with Green Vegetables

Name: Quinoa Salad with Green Vegetables
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Canadian
Ingredients: 1 cup quinoa (rinsed); 2 cups water; 1 cup broccoli florets (chopped); 1 cup sugar snap peas (trimmed and halved); 1 cup baby spinach (roughly chopped); 1 small cucumber (diced); 1/4 cup green onions (sliced); 3 tablespoons olive oil; 1 tablespoon lemon juice (freshly squeezed); 1 teaspoon Dijon mustard; 1 teaspoon honey; 1 teaspoon sea salt; 1/2 teaspoon black pepper (freshly ground)

30 min 4 servings Easy

All Recipes

A refreshing quinoa salad with a medley of fresh green vegetables and a zesty dressing, perfect for a light meal or side dish.

Prep

15 min

Cook

15 min

Total

30 min

Servings

Difficulty

Easy

Quinoa salad with green vegetables is a delightful and nutritious dish that brings together the nutty flavour of quinoa with the crispness of fresh green vegetables. This salad is not only visually appealing but also packed with nutrients, making it a perfect addition to any meal. The versatility of quinoa makes it a great base for salads, absorbing the flavours of the ingredients it's combined with. Adding a variety of green vegetables gives this salad a burst of freshness and a satisfying crunch, making it a go-to option for those seeking a healthy and tasty dish.

Ingredients

Servings

For the Salad

For the Dressing

Instructions

Cook the Quinoa

In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed quinoa, cover, and reduce the heat to low. Simmer for 15 minutes or until the quinoa is tender and the water is absorbed. Remove from heat and let it cool completely.

Pro tip: Fluff the quinoa with a fork to separate the grains after cooking.

Prepare the Vegetables

While the quinoa is cooling, prepare the vegetables. Blanch the broccoli florets in boiling water for 1 minute, then transfer to a bowl of ice water to stop the cooking process. Drain and set aside.

Pro tip: Blanching broccoli helps retain its vibrant colour and crisp texture.

Make the Dressing

In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until well combined.

Pro tip: Adjust the seasoning of the dressing according to your taste preference.

Combine Salad Ingredients

In a large mixing bowl, combine the cooked quinoa, blanched broccoli, sugar snap peas, baby spinach, diced cucumber, and sliced green onions.

Dress the Salad

Pour the dressing over the quinoa and vegetable mixture. Toss gently until all ingredients are evenly coated with the dressing.

Pro tip: Ensure the quinoa is completely cool before adding the dressing to maintain the salad's freshness.

Serve

Transfer the salad to a serving dish or individual plates. Serve immediately or refrigerate for up to 2 days.

Pro tip: For added flavour, garnish with extra lemon zest or fresh herbs like parsley or mint.

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Tips & Tricks

<ul><li>Rinse quinoa thoroughly before cooking to remove bitterness.</li><li>Use fresh, crisp vegetables for the best texture and flavour.</li><li>Allow the quinoa to cool completely before mixing with vegetables to maintain freshness.</li><li>Adjust the dressing ingredients to taste for desired tanginess and flavour.</li></ul>

Serving Suggestions

This quinoa salad can be served as a light meal on its own or as a side dish alongside grilled chicken or fish. It pairs wonderfully with a glass of chilled white wine or sparkling water with a splash of lime. Prepare the salad ahead of time and store it in the refrigerator for up to two days. This makes it an excellent choice for meal prep or bringing to potlucks and gatherings. Just give it a quick toss before serving to redistribute the dressing.