Healthy Quinoa Salad Recipe

Healthy Quinoa Recipes: Quinoa & Veggie Salad

WebJan 1, 2020 · Combine the quinoa and 2 cups water in a small pot over high heat. Bring to a boil, add in 1 teaspoon fine sea salt (or to taste), reduce …

Rating: 5/5(37)
1. QUINOA: Prepare the quinoa by rinsing it under cold water in a fine-mesh sieve to remove the bitter saponin coating. Combine the quinoa and 2 cups water in a small pot over high heat. Bring to a boil, add in 1 teaspoon fine sea salt (or to taste), reduce the heat to low, and cover the pot. Simmer for 10-15 minutes or until the liquid is absorbed. Remove from heat, keep the quinoa covered, and let stand for 10-15 minutes. Fluff with a fork and place in the fridge or freezer to cool to room temperature. Quinoa can be prepared 3-4 days in advance.
2. DRESSING: Add all of the dressing ingredients to a jar. Season to taste with salt and pepper, I add 3/4 teaspoon fine sea salt (use less if using table salt) and 1/4 teaspoon pepper; add to preference. Place lid on the jar and shake vigorously to combine. Store in the fridge until ready to use. If making the dressing far in advance, don’t be concerned if it separates or forms clumps — this is just the olive oil solidifying, which it does at cold temps. Take the vinaigrette out of the fridge about 20-30 minutes or so before you need it to bring it back up to temperature; then shake it up to remix.
3. VEGGIE PREP: Lay the spinach out on a cutting board and run a knife through a few times to get a coarse chop. Drain the corn or thaw frozen corn. Drain and rinse black beans. Halve cherry tomatoes. Chop the green onions and cilantro. Dice avocado if using.
4. ASSEMBLY: In a large bowl, toss together the quinoa and spinach. Top with corn, black beans, cherry tomatoes, green onions, cilantro, and avocado. If planning to eat all this salad in one sitting, drizzle on the dressing. Taste and adjust seasonings. Toss and enjoy! If you want this salad as leftovers, don't add all the dressing -- read the next step.

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The BEST Healthy Quinoa Salad foodiecrush.com

WebFeb 19, 2020 · Drain, fluff with a fork, and return the quinoa to the pot, cover with a kitchen towel and a lid and let sit for 5-10 minutes. Spread …

Rating: 4.9/5(81)
1. Rinse the quinoa in a fine mesh strainer under cold water first. Rinse the quinoa in a fine mesh strainer under cold water. Add the water to the pan with the quinoa and kosher salt. Boil the quinoa like pasta, until al dente and the centers become transparent, stirring occasionally, about 8 to 12 minutes. Drain, fluff with a fork, and return the quinoa to the pot, cover with a kitchen towel and a lid and let sit for 5-10 minutes. Spread the quinoa on a rimmed baking sheet and let cool. Transfer to a large bowl.
2. Pour the can of black beans into a strainer and rinse well with water. Drain and add to the quinoa bowl. Repeat with the garbanzo beans. Add the bell pepper, mango, red onion, avocado, and herbs.
3. To make the dressing, whisk the oil, lime juice, vinegar, sugar, chili powder and kosher salt in a small bowl. Taste for seasoning and adjust if needed to taste. The dressing should taste pretty bold, but balanced.
4. Pour the dressing over the salad and toss gently to mix. Allow the flavors to meld for about 20 minutes up to overnight. Best within the first day, but can be refrigerated for up to 4 days.

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