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Quinoa Salad

Quinoa Salad

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I love making quinoa salad, because quinoa is so high in protein and fiber.  Unlike other plant proteins quinoa is a complete protein containing all nine essential amino acids. And there is 8 g of protein per cup of cooked quinoa. It also yields 5g of fiber per cup. It is an incredible grain and so easy to use. You can serve it warm or cold, and it keeps well in the fridge for up to five days.
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Course Main Course, Salad, Side Dish
Cuisine American
Servings 6
Calories 313 kcal
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Equipment

  • medium saucepan
  • Small Bowl
  • Whisk
  • large salad/mixing bowl

Ingredients
  

  • 2 cups water
  • 1 cup uncooked quinoa
  • ¼ cup extra virgin olive oil
  • 2 lemons juiced
  • 1 tsp sea salt
  • 1 pinch red pepper flakes
  • 1 ½ cups cherry tomatoes quartered
  • 1 ½ cups cucumber diced
  • ½ red onion diced
  • 1 handful flat leaf parsley rough chopped
  • 4 tbsp Christine's Champagne Vinaigrette click link for recipe

Instructions
 

  • Bring water and quinoa to a boil in a medium saucepan. Reduce heat and let simmer until all the water is absorbed, about 10-15 minutes. Set aside to cool.
    2 cups water, 1 cup uncooked quinoa
  • Whisk olive oil, and lemon juice together then add red pepper flakes and salt, pour over cooked quinoa.
    ¼ cup extra virgin olive oil, 2 lemons, 1 pinch red pepper flakes, 1 tsp sea salt
  • Add cucumbers, tomatoes, red onion, flat leaf parsley and Christine’s Champagne vinaigrette. Toss and serve.
    1 ½ cups cherry tomatoes, 1 ½ cups cucumber, ½ red onion, 1 handful flat leaf parsley, 4 tbsp Christine's Champagne Vinaigrette

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Kitchen Tips

  • Rinse your quinoa: Even if the package says it’s pre-rinsed, I always rinse mine in a fine mesh strainer under cold water for 30 seconds to remove any bitterness from the natural saponins.
  • Let it cool: Once your quinoa is cooked, spread it out on a plate or baking sheet to cool faster. You don’t want it too warm when adding your fresh veggies.
  • Make it a meal: Serve this salad over a bed of spring greens or add grilled salmon or chickpeas to turn it into a hearty lunch or dinner.
  • Meal prep-friendly: Store leftovers in an airtight container in the fridge and enjoy it all week—it keeps beautifully!

Kitchen Tools You’ll Want

  • Medium saucepan with a lid
  • Fine mesh strainer for rinsing quinoa
  • Large mixing bowl for tossing the salad
  • Citrus juicer or reamer for fresh lemon juice
  • Sharp chef’s knife for dicing veggies
 

Nutrition

Calories: 313kcalCarbohydrates: 37gProtein: 8gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gSodium: 599mgPotassium: 530mgFiber: 6gSugar: 4gVitamin A: 419IUVitamin C: 45mgCalcium: 56mgIron: 3mg
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