Quinoa can be used not only as a side dish but also as a nutritional base in salads. Grains (technically quinoa is a seed) are rich in protein and fiber, and it has a delicate taste with a light nutty, and even creamy note. Quinoa perfectly absorbs the aroma of spices and herbs added to the salad and goes well with sauces.
Quinoa goes well with both fresh vegetables and baked or grilled, with any meat products, from chicken to steak, legumes, fruits, and berries. You can add various dressings – the result will not disappoint you. Perhaps there is no such component that would not be appropriate in combination with quinoa.
Quinoa salads can be both light and dense, replacing dinner or lunch. Speaking of lunch, quinoa salads are great to take with you to work.
Cooking Tips for Quinoa Salad
To use quinoa in a salad, you have to cook this grain perfectly. It doesn’t have to be mushy and watery. I cook quinoa like this.
To make 3 cups of cooked quinoa:
1. Place 1 cup of raw quinoa in a fine mesh colander and rinse for at least 30 seconds.
2. Mix 2 cups water and the rinsed quinoa in a saucepan and bring to a boil.
3. Decrease heat and simmer for 10-20 minutes, until all of the water has been absorbed.
4. Cover the pot, remove it from the heat, and let it steam for 5 more minutes.
This salad is one of the many quinoa salad recipes on my cooking list that I make for the whole family almost every week. Quick & easy. Healthy & tasty. Let’s make it!
Meanwhile, try my other salad recipes:
Rice Salad with Roasted Carrot
Quinoa Salad with Chickpeas & Cashew
Quinoa Salad with Spinach & Feta Cheese
Ingredients
- 1 1/2 cups dry quinoa 250 g
- 2 cups frozen green peas 300 g / 11 oz
- 1 1/2 cups canned sweet corn 240 g
- 1 chopped red bell pepper 1 1/3 cups
- 2 green onions
- 1 small red onion
- 3 Tbsp chopped fresh parsley
- 2 cups baby spinach 50 g
- 5 oz feta cheese or soft goat cheese 150 g
- 4-5 Tbsp extra virgin olive oil
- 1 1/2 Tbsp lemon juice
- Salt & pepper to taste
Instructions
- Cook the quinoa according to the package directions, or as described above. Drain and let stand until use. Boil the garden peas for 6 minutes.
- Meanwhile, cut the onion and green onion. Crumble the white cheese. Mix the quinoa with the garden peas,onion, bell pepper, sweet corn, spinach, and white cheese. Season with salt and pepper. Add olive oil and lemon juice. Serve and enjoy!
Notes
- Replace fresh parsley with fresh dill or cilantro.
- Omit feta cheese if you are vegan. Add avocado instead. I do not recommend adding avocado to the whole bunch of salad as it loses its color and taste. Add directly to your plate when serving.
- Add arugula instead of spinach.
- Use green asparagus instead or green beans.
- Replace red onion with my Pickled Red Onion