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Tuesday, July 16, 2024

Quinoa Salad – WellPlated.com

Quinoa Salad with chickpeas and feta is a feel-good (and taste-good) meal! Fluffy quinoa is tossed with flavorful elements like arugula, recent herbs, roasted crimson peppers, and toasted nuts, all in a zippy Mediterranean-inspired dressing. Chickpeas add some further protein too!

the best quinoa salad recipe
  • Recent, Fabulous Mediterranean Flavors. After the quinoa is cooked, it’s tossed in the most effective dressing: a flavorful mixture of zippy, recent lemon juice, smoky paprika, and olive oil. Arugula is peppery, roasted crimson peppers add sweetness, and feta brings some salty goodness.
  • So Many Methods to Get pleasure from It. Quinoa salad pairs nicely with grilled mains, making it top-of-the-line potluck sides. You possibly can divvy up parts with Baked Rooster Breast or Air Fryer Tofu for meal prep lunches, tuck it inside a pita, scoop it up with Selfmade Naan, or eat it by itself.
  • Simple to Make and Serve. This wholesome meal comes collectively in half-hour, and quinoa salad may be served chilly or room temperature, so it’s a terrific dish to take on-the-go.
seriously quinoa salad in a large bowl

5 Star Evaluation

“I made this quinoa salad yesterday and it’s scrumptious!”

— Susan —

Find out how to Make Quinoa Salad

The Elements

  • Quinoa. Although technically a seed, quinoa is assessed as an entire grain; it’s wholesome and filling.
  • Arugula. Elective, however a good way so as to add extra taste and make it extra salad-like.
  • Chickpeas. Chickpeas are an ideal companion to any recent salad, like this Moroccan Chickpea Salad and Mediterranean Chickpea Salad.
  • Roasted Purple Peppers. My secret ingredient to make this quinoa salad something however flavorless. You can also make Roasted Purple Peppers from scratch, or use the type within the jar.
  • Nuts. The nuts add a pleasant crunch and make the salad extra satisfying. Almonds, pecans, or pistachios would all be tasty. 
  • Cheese. Goat cheese or feta cheese add creaminess and pops of tang. You possibly can omit them to make the quinoa salad vegan.
  • Lemon Juice. For the salad dressing.
  • Smoked Paprika. A powerhouse ingredient for delivering a bang of taste to the quinoa salad dressing.
  • Recent Herbs. Use your favourite mixture of parsley, basil, or dill.

The Instructions

how to cook quinoa for quinoa saladhow to cook quinoa for quinoa salad
  1. Prepare dinner Quinoa. Fluff it up when it’s performed cooking.
quinoa salad dressingquinoa salad dressing
  1. Make the Dressing. Whisk collectively the dressing elements; I like to make use of a liquid measuring cup as a result of it makes pouring simpler.
quinoa for quinoa saladquinoa for quinoa salad
  1. Gown the Quinoa. In a big bowl, stir three-fourths of the dressing into the nice and cozy quinoa.
toppings for quinoa salad recipetoppings for quinoa salad recipe
  1. Add the Combine-Ins. Stir within the arugula, chickpeas, bell pepper, and three-fourths every of the almonds and goat cheese, and add extra dressing as desired.
zesty quinoa salad with greenszesty quinoa salad with greens
  1. End. Sprinkle the remaining goat cheese and nuts excessive. Let sit for 10 minutes, and ENJOY!
quinoa salad with fetaquinoa salad with feta

Add Extra Protein to Quinoa Salad

Whereas this vegetarian quinoa salad is a lot filling by itself, be at liberty to throw on a further protein:

easy and quick quinoa saladeasy and quick quinoa salad

Recipe Suggestions and Tips

  • Toast Your Nuts. This step makes a HUGE distinction in taste. You are able to do it on the stovetop over medium warmth or on a sheet pan within the oven as described beneath. (Simply hold a detailed eye on the nuts in order that they don’t burn!)
  • Gown the Quinoa Whereas It’s Heat. Pouring the dressing over the quinoa whereas it’s nonetheless heat helps the grains drink up its flavors.
  • Prepare dinner the Quinoa Correctly. Right here’s the right way to cook dinner quinoa, however the tl;dr is: rinse it first, carry it to a boil with the water, cook dinner it uncovered, then cowl it after it’s performed cooking and the remaining liquid will take in.
  • 1 cup raw quinoa
  • 2 cups water
  • 1 ½ teaspoons kosher salt divided
  • 3 tablespoons extra-virgin olive oil
  • ¼ cup freshly squeezed lemon juice about 1 medium lemon
  • 1 teaspoon smoked paprika
  • 1 cup tightly packed child arugula non-compulsory
  • ¼ cup loosely packed chopped recent parsley basil, dill, or different mushy, tender herbs (or a mixture!)
  • 1 can diminished sodium chickpeas rinsed and drained
  • 1 14-ounce jar roasted crimson peppers, drained, patted dry and diced (about 1 cup)
  • ¾ cup slivered sliced, or roughly chopped toasted almonds, chopped toasted pecans, or roasted pistachios*, divided
  • ¾ cups crumbled goat cheese or feta about 4 ounces, divided

  • Rinse and drain the quinoa nicely (this removes the typically bitter style). Place in a medium saucepan with the water and 1 teaspoon salt. Convey to a boil, then scale back the warmth and simmer gently uncovered, adjusting the warmth as wanted to keep up a mild simmer, till the quinoa has absorbed many of the water, is tender (however not mushy), and also you see the little spiral poking out of every grain, about quarter-hour. Cowl, take away from the warmth, and let sit 5 minutes. Uncover, fluff with a fork, then switch to a big mixing bowl and let cool.

  • In a small bowl or liquid measuring cup with a spout, stir collectively the oil, lemon juice, smoked paprika, and remaining 1/2 teaspoon salt. Spoon about two-thirds over the quinoa whereas the quinoa remains to be a bit heat. Stir to mix.

  • Add the arugula, chickpeas, bell pepper, and three-fourths every of the almonds and goat cheese. Style and stir in a number of extra spoonfuls of dressing as desired.

  • Sprinkle the remaining goat cheese excessive. If time permits, let sit 10 minutes for the flavors to soak up, or refrigerate for 4 hours. Serve chilled or at room temperature.

*TO ROAST NUTS: Preheat the oven to 350°F. Unfold the nuts right into a single layer on an ungreased baking sheet. Bake for 8 to 10 minutes, till the nuts odor aromatic and toasty and they’re crisp. Instantly switch to a reducing board to chill.

  • TO STORE: Refrigerate leftovers in an hermetic storage container for as much as 1 week.

Serving: 1of 6Energy: 326kcalCarbohydrates: 23gProtein: 12gFats: 22gSaturated Fats: 6gPolyunsaturated Fats: 4gMonounsaturated Fats: 11gTrans Fats: 0.002gLdl cholesterol: 13mgPotassium: 320mgFiber: 4gSugar: 1gVitamin A: 784IUVitamin C: 11mgCalcium: 105mgIron: 3mg

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