Super Food Quinoa Salad (Gluten-free, Vegan-friendly)

This satisfying, nutritious salad is perfect as a side dish or main entree. Quinoa is a superfood, dense in nutrients, and gluten-free. This pseudo-grain contains Manganese, Magnesium, Zinc, Iron, Vitamin B, and other important vitamins and minerals. (1) Combining raw fruits, vegetables, and nuts, this salad nourishes your body while entertaining the taste buds.

Raw fruits and vegetables provide nutrients and crunch to this delicious quinoa salad.

Combining Sweet, Spicy, and Savory

While some prefer to keep sweet and savory separate in a dish, quinoa salad combines both in a surprisingly balanced, tasty way. If you haven’t experimented with the combination of sweet and savory, we recommend you try it with this recipe!

This recipe doesn’t cease to produce original salads, because the add-ins can be modified each time, producing a variation of flavors—sweet, savory, spicy, or a combination. The fruit—apples, grapes, dried cranberries—provide sweet bursts of flavor amidst the crunchy raw vegetables—carrots, cucumber, broccoli, spinach. Spicy ingredients—red onion and cilantro—are recommended to bring a depth of flavor that sets a backdrop for all the other ingredients. Feta cheese and the balsamic dressing integrate sophistication and appeal to the crunch.

Vegan-friendly Option

This recipe is easy to make and vegan-friendly (just leave off the chicken and feta cheese!) It’s that simple.

Super Food Quinoa Recipe

Super Food Quinoa Recipe

Serves: 8-10 People

Quinoa

2 cups of Dry Quinoa
5 cups Boiling Water

Choose your Add-Ins

Grated Carrots
Halved Cherry Tomatoes
Red Onion
Chopped Cilantro
Cucumber
Raw Broccoli
Spinach
Apples
Halved Grapes
Blueberries
Crushed Walnuts
Dried Cranberries
Feta Cheese
Cooked, chopped Chicken

Balsamic Vinaigrette Dressing

2 tsp Honey
1/2 cup Balsamic Vinegar
1/4 cup Olive Oil or Avocado Oil
(For ease, substitute with a store-bought balsamic vinaigrette.)

Instructions:

1. After boiling water in a medium-sized pot, add quinoa. Boil on medium heat, uncovered, until the water is reduced. When the water level has decreased, reduce the heat and cover with a lid for a few more minutes until the water is gone and the quinoa is light and fluffy when stirred. Quinoa is susceptible to burning on the bottom of the pan, so remove from the heat as soon as it is finished cooking.

2. Transfer quinoa to a large bowl and let cool. Place in the refrigerator to speed the cooling process.

Quinoa, vegetables, and fruit prior to combination.

3. While quinoa is cooking, cut fruit and vegetable add-ins. Grate carrots. Peel and cut cucumbers. Chop tomatoes, red onion, broccoli, cilantro, spinach, apple, and grapes.

Chopped fruit and vegetables for quinoa salad.

4. Stir all your preferred add-ins into the quinoa.

5. Lastly, add in balsamic vinaigrette to the entire mixture to taste and stir. Go slowly with vinaigrette. It is easier to add more than subtract what has been added.

Enjoy!

This salad can feed a family, a group, or provide multiple meals for an individual. It stores well in the refrigerator for days, so you can make it for a healthy grab-and-go lunch for an entire week!

References:

1. https://www.healthline.com/nutrition/what-is-quinoa#TOC_TITLE_HDR_2