For extra flavor, toast the quinoa in a dry pan for a few minutes before cooking. Feel free to substitute other vegetables based on your preferences and what's in season. Bell peppers, zucchini, or spinach would all be great additions. Add some protein, such as chickpeas, black beans, or grilled chicken, to make it a more substantial meal. This salad can be stored in the refrigerator for up to 4 days.
Healthy Quinoa Salad
-
PREP TIME20 mins
-
COOK TIME20 mins
-
TOTAL TIME40 mins
-
SERVING8 People
-
VIEWS21
A vibrant and nourishing salad bursting with fresh vegetables and zesty flavors, perfect as a light lunch, a satisfying side dish, or a meal-prep staple for a week of healthy eating.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate38 g
-
Fiber5 g
-
Protein8 g
-
Saturated Fat1 g
-
Sodium50 mg
-
Sugar3 g
-
Fat10 g
-
Unsaturated Fat0 g
Follow The Directions
01
StepIn a medium saucepan, combine the water and rinsed quinoa. Bring to a boil over high heat. (2 minutes)
02
StepOnce boiling, reduce heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is tender and all the water has been absorbed.
03
StepWhile the quinoa is cooking, prepare the vegetables. You can steam them, roast them, or quickly blanch them. For steaming: place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add carrots, corn, peas, and broccoli to steamer; cover, and steam until tender-crisp, about 5-10 minutes.
04
StepOnce the quinoa is cooked and the vegetables are tender, combine them in a large bowl.
05
StepIn a small bowl, whisk together the olive oil, lemon juice, chili powder, and cayenne pepper. Adjust seasonings to your liking.
06
StepPour the dressing over the quinoa and vegetable mixture. Toss gently to coat evenly.
07
StepServe immediately or chill for later. This salad is delicious cold or at room temperature.
You need to login to claim your token
🔐 Login to get tokenYOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Jakob Kling
Jun 17, 2025I love making a big batch of this on Sunday and eating it for lunch throughout the week.
Terrance Murray
May 6, 2025The dressing is what makes this salad special. It's the perfect balance of tangy and spicy.
Noemie Bernier
Apr 19, 2025This salad is so versatile! I've made it with different vegetables and it always turns out great.