Quinoa Salad Recipe

 

Quinoa Salad:

This quinoa salad is fresh, crisp, and delicious. It is made only with fresh cucumber, red bell pepper, red onion, gram, fresh parsley and garlic olive oil, and lemon dressing. The type of salad reminds me of Tabouleh, a Lebanese salad with tomatoes and herbs.

The best quinoa salad:

Here are three reasons to like this recipe:

1. This quinoa salad recipe is also very easy to toss together, especially if you use leftover quinoa (see recipe note). The recipe uses my favorite method of cooking quinoa, which yields fluffy quinoa each time.
2. This salad is great for lunch, picnics, road trips, and airplanes.
3. Bring this allergy-friendly salad with your next potluck - it's vegan / dairy-free, gluten-free, and nut-free, which everyone enjoys.

The taste of this recipe is not "basic" but it has many qualities that make it an important recipe in my kitchen. I hope this will be your go-to quinoa salad recipe too! Please let me know how it has been for you in the comments.

Want more fresh and delicious salads? Here are some more:

• Avocado Fruit Salad
• German Potato Salad
• Keto Big Mac Salad
• Caprese Salad
• Broccoli Salad

Favorite Quinoa Salad:

This quinoa salad recipe is perfect! Everyone loves this healthy quinoa salad made from quinoa, lentils, red bell peppers, cucumbers, parsley, and lemons. It's also vegan and gluten-free! The recipe includes 4 medium salads or 8 side salads.

Ingredients

• 1 cup uncooked quinoa, washed in a fine mesh cylinder.
• 2 cups of water
• 1 can (15 ounces) gram, grated and extracted, or 1 cup cooked gram
• 1 medium cucumber, seed, and chop.
• 1 medium red bell pepper, chopped.
• ¾ 1 cup chopped red onion (1 small red onion)
• So1 cup finely chopped flat-leaf parsley (from 1 large bunch)
• 3 cups olive oil
• ¼ cup lemon juice (2 to 3 lemons)
• 1 tablespoon red wine vinegar
• 2 cloves of garlic, crushed or chopped.
• * Teaspoon fine sea salt
• Freshly ground black pepper, to taste

Instructions

• To cook quinoa: Mix the fried quinoa and water in a medium saucepan. Boil the mixture over medium-high heat, then reduce heat to maintain low heat. Cook, uncovered until quinoa has absorbed all the water, about 15 minutes, reducing heat to low heat over time. Remove from heat, cover, and let the quinoa rest for 5 minutes, to allow it to cool.
• In a large serving bowl, combine gram, cucumber, bell pepper, onion, and parsley. Sit on one side.
• So in a small bowl, combine olive oil, lemon juice, vinegar, garlic, and salt. Stir until mixed, then set aside.
• So the quinoa is mostly cool, add it to the serving bowl, and drizzle the dressing over it. Toss until the mixture is well combined. Add pepper to taste and add a pinch of salt if necessary. For best taste, let the salad rest for 5 to 10 minutes before serving.
• These salads are well covered in the refrigerator for about 4 days. Serve chilled or at room temperature.

Notice

Quinoa Note: If you have 3 cups of leftover cooked quinoa, you can use it instead of cooking more.

Change it: As it turns out, this salad is great. You can serve it with fresh olive oil drizzle on fresh vegetables and squeeze lemon juice for dressing. Feel free to mix it with a dollop of crushed feta cheese or cashew nut cream.

Common Questions

Q1, Is Quinoa Salad Good For You?

The answer is, Quinoa is high in anti-inflammatory phytonutrients, making it potentially beneficial to human health in the prevention and treatment of disease. Quinoa contains small amounts of heart-healthy omega-3 fatty acids and is high in monounsaturated fats compared to whole grains.

Q2, What is quinoa salad made of?

The answer is, that this quinoa salad is fresh, crisp, and delicious.

It is made only with fresh cucumber, red pepper, red onion, gram, fresh parsley and garlic olive oil, and lemon dressing.

Q3, What happens to quinoa?

The answer is,  that cubed vegetables, such as zucchini and pepper, when paired with quinoa and have a delicate and refreshing dressing on top, turn into whole food. This colorful salad will help you to taste the rainbow; without food coloring; thanks to a mixture of many rich ingredients: red cabbage, red pepper, pineapple, almonds, and more.