Hi everyone, Tracy here! I hope you’re all having a wonderful week so far. I wanted to share with you a quick, healthy, and absolutely delicious recipe I’ve been loving lately – my go-to Quinoa Salad!
As many of you know, I’m always on the hunt for nutritious meal ideas that I can whip up in a snap, especially on those extra busy days. Between my work here at Food and Meal coming up with tasty recipes for you all, chasing after my two energetic kiddos, and trying to squeeze in yoga a few times a week, some days it feels like there just aren’t enough hours! Can anyone else relate?
Well let me tell you, this quinoa salad has been an absolute lifesaver. Not only is it packed with protein and fiber to keep me fueled, the bright flavors from the fresh veggies, herbs and zesty lemon dressing make me feel like I’m eating at a fancy spa – even if I’m just scarfing it down between meetings!
I first started making this a few months ago when my husband and I decided we wanted to add more plant-based meals into our dinner rotation. Our schedules were really hectic at the time with extra projects at work and the kids’ sports ramping up. I needed something that I could make a big batch of on Sunday to have on hand for quick lunches and dinners throughout the week.
After some experimenting, I landed on this winning combo and I have to say, I’m pretty obsessed! The nuttiness of the quinoa is the perfect canvas for the crisp cucumbers, juicy tomatoes, and fresh parsley. A handful of salty feta, some crunchy pistachios for good measure, all tossed with a bright and tangy dressing – it’s simple but SO good.
Quinoa Salad Recipes
Quinoa Salad with Mango and Cilantro
Equipment
Ingredients
Instructions
- Bring water to a boil. In the meantime, rinse the quinoa thoroughly in a colander to remove any after taste from the grains. Add a tablespoon of vegetable seasoning (I love Herbamare) to the boiling water, followed by the quinoa. Boil for 15 minutes, or until the water has evaporated.
- Allow to cool in a heat proof bowl.
- For the vinaigrette mix the soy sauce, lime juice, olive oil and herbs.
- Toss the quinoa, pepper, mango, and red onion with the vinaigrette. Garnish with basil and enjoy!
Video
Notes
Nutrition
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Alternative Method: Quinoa Salad in an Instant Pot
To prepare Instant Pot Quinoa Salad, start by rinsing the quinoa under cold running water to remove bitterness. Then, using the Instant Pot’s “Sauté” function, heat olive oil and sauté diced red bell pepper, cucumber, and red onion until they begin to soften. Add the rinsed quinoa and toast it for a minute to enhance its nutty flavor, then pour in water and stir. Pressure cook on high for 1 minute before allowing a natural release for 10 minutes followed by a quick release. Fluff the quinoa with a fork and transfer it to a mixing bowl to cool. Once cooled, add halved cherry tomatoes, fresh parsley, mint, lemon juice, and extra-virgin olive oil. Season with salt and pepper, toss gently, and refrigerate for at least 30 minutes before serving to allow the flavors to meld together. This chilled Instant Pot Quinoa Salad offers a refreshing and satisfying dish perfect for any occasion.
Tips for making Quinoa Salad
Cooking Tips for Perfect Quinoa Salad
Rinse it well! This removes the bitter coating that quinoa comes with. I put mine in a fine mesh strainer and give it a good 30 second rinse until the water runs clear.
Toast it first! This step is a game changer for amplifying the nutty flavor of quinoa. I heat up a skillet, add the rinsed quinoa, and stir constantly for 2-3 minutes until it’s fragrant and starts to pop.
Use broth, not water! Cooking quinoa in vegetable or chicken broth infuses it with savory flavor. It takes on the seasoning so nicely.
Perfect the ratio! I find that 1 cup quinoa to 1 3/4 cup broth yields light, fluffy grains without getting mushy.
Fluff with a fork! Gently run a fork through the cooked quinoa to get rid of any clumps and help it cool evenly. This also maximizes the fluff factor!
Serving Suggestions for Your Quinoa Salad
For serving suggestions with Instant Pot Quinoa Salad, consider pairing it with dishes like Spinach Quiche for a balanced meal with protein and vegetables, or alongside Steak Teriyaki for a hearty and flavorful combination of textures. For a lighter option, serve it alongside Kohlrabi Salad for a refreshing contrast in flavors. Alternatively, complement the nutty quinoa with the savory richness of Veal Gremolata for a more indulgent dining experience. If you prefer a seafood pairing, Shrimp Tempura would add a crispy texture and a touch of umami to the meal. These serving suggestions provide various options to suit different tastes and preferences, enhancing the enjoyment of your Instant Pot Quinoa Salad.
Frequently Asked Questions about Quinoa Salad
- Can I make Quinoa Salad in advance? Absolutely! Quinoa Salad can be made a day in advance and stored in the refrigerator. Just give it a good toss before serving to refresh the flavors.
- Can I freeze Quinoa Salad? It’s not recommended to freeze Quinoa Salad, as freezing can change the texture of the vegetables and herbs. Fresh is best!
- How long can I store leftovers in the fridge? Leftover Quinoa Salad can be stored in an airtight container in the fridge for up to 3 days. Be sure to refrigerate promptly after serving.
- Can I customize the ingredients in my Quinoa Salad? Of course! Quinoa Salad is highly customizable. Feel free to add your favorite veggies, herbs, or proteins to suit your taste.
- Is Quinoa Salad gluten-free and vegan? Yes, it can be both gluten-free and vegan if you ensure that all the ingredients you use fit these dietary preferences. Double-check labels and choose vegan dressings if needed.
Conclusion
As I mentioned earlier, I first started making this protein-packed salad when I was looking for quick, healthy meals to keep my family fueled during our busy schedules. Now, it’s a lunchbox and dinnertime regular that we just can’t get enough of! The flavors, textures, and endless possibilities for customization check all my boxes.
I have to give a shoutout to my team over at Food and Meal for being my inspiration. Coming up with delicious, nourishing recipes is what we do best! Whipping up this salad reminded me why I love working on the blog so much – food really does have the power to bring joy, health, and connection to the table.
I'm Tracy F Hilton, a devoted culinary professional shaped by a mix of natural aptitude and refined skills from a top culinary school. In the dynamic kitchen environment, I'm a catalyst for seamless operations and timely, high-quality dish preparation. My culinary creations are a blend of art and skill, offering visually and gustatorily delightful experiences. A learner at heart, I'm continuously honing my craft, embracing new techniques, and culinary innovations. My positive, collaborative nature is amplified in fast-paced settings, showcasing my commitment to team efficiency and guest satisfaction. Each dish I present is a meticulous blend of tradition and innovation, promising an unforgettable dining experience that marries taste, aroma, and aesthetic appeal in perfect harmony. Join me on a gastronomic journey where each bite encapsulates a rich, evolving narrative of flavors and culinary artistry.