Description
Mediterranean-inspired garden quinoa salad brings fresh herbs and colorful vegetables together in a light, zesty dish. Crisp ingredients and tangy vinaigrette create a refreshing meal you’ll crave all summer long.
Ingredients
Scale
Main Protein and Grains:
- ½ cup dried quinoa or 2 cups cooked quinoa
- 1 (15-ounce) can chickpeas, drained (about 1 ½ cups)
Fresh Vegetables and Herbs:
- 1 medium carrot, shredded (1 cup)
- 1 red bell pepper, diced (1 cup)
- ½ large cucumber, diced (1 cup)
- 1 cup sweet corn, fresh or frozen
- 1 cup purple cabbage, shredded
- 1 cup cherry tomatoes, chopped
- ½ small red onion, diced (½ cup)
- ½ cup fresh parsley, chopped
Seasoning and Dressing Ingredients:
- 1/8 teaspoon sea salt
- 2 tablespoons white wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup
- 2 tablespoons extra virgin olive oil
- Sea salt to taste
- Black pepper to taste
Instructions
- Thoroughly rinse quinoa under cold running water to remove any residual bitterness, ensuring a clean and pure grain base for the salad.
- Transfer quinoa to a medium saucepan, adding water and a delicate touch of sea salt, creating a perfect cooking environment for the grain.
- Bring the quinoa mixture to a gentle boil, then immediately reduce heat to its lowest setting, covering the pan to trap steam and moisture.
- Allow quinoa to simmer softly for approximately 15 minutes, or until the grains have absorbed all liquid and developed a light, fluffy texture.
- Remove quinoa from heat and spread on a flat surface, letting it cool completely and develop its characteristic nutty flavor profile.
- In a spacious mixing bowl, combine the cooled quinoa with a vibrant array of fresh vegetables: crisp chickpeas, vibrant shredded carrots, sweet red bell peppers, juicy cucumber, golden sweet corn, crunchy purple cabbage, burst-in-your-mouth cherry tomatoes, zesty red onion, and aromatic fresh parsley.
- Create a harmonious dressing by whisking white wine vinegar, tangy Dijon mustard, and sweet maple syrup in a small bowl.
- Gradually incorporate extra virgin olive oil into the dressing, whisking continuously to emulsify and create a smooth, velvety consistency.
- Season the dressing with a pinch of sea salt and freshly ground black pepper, balancing the flavors with precision.
- Drizzle the dressing over the vegetable and quinoa mixture, gently tossing to ensure each ingredient is lovingly coated.
- Refrigerate the salad for a minimum of 30 minutes, allowing the flavors to mingle and intensify.
- Before serving, give the salad a final gentle toss to redistribute the dressing and revive its vibrant appearance.
- Store any remaining salad in an airtight container, enjoying its fresh flavors for up to 5 days when refrigerated.
Notes
- Customize this vibrant garden quinoa salad by swapping seasonal vegetables for a fresh twist.
- Meal prep champions will love how this salad stays crisp and delicious for several days in the refrigerator.
- Boost protein content by adding grilled chicken, tofu, or chickpeas for a more substantial meal option.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Snacks
- Method: Simmering
- Cuisine: Mediterranean
Nutrition
- Serving Size: 4
- Calories: 245
- Sugar: 4 g
- Sodium: 220 mg
- Fat: 12 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 8 g
- Protein: 8 g
- Cholesterol: 0 mg