Simple Quinoa Salad Recipe

Vegan Quinoa Salad (Healthy + Easy) The Simple …

WebJan 5, 2013 · Instructions. Quinoa: Gently rinse quinoa under running water to remove any dust. In a medium-sized pot, add quinoa and 1 1/2 …

Rating: 5/5(5)
1. Quinoa: Rinse quinoa gently under running water to remove any dust. In a medium size pot, add quinoa and 1 1/2 cups water, bring to a boil, cover, reduce heat and simmer for 15 minutes. Once done, remove cover and let stand 15 minutes, fluff with a fork. Perfect quinoa! Alternatively, use this easy Instant Pot Quinoa.
2. Dressing: While quinoa is cooking, combine all the dressing ingredients in a small bowl, taste for seasoning and let set.
3. Prep produce: Chop and dice your remaining vegetables, except the edamame. Place chopped vegetables and edamame in a large bowl, add the dressing, tossing gently to coat.
4. Assemble: Once ready, add quinoa to the vegetables and toss together. Serve with a little more sea salt & cracked pepper and squeeze of lemon on top.

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Rainbow Quinoa Salad with Lemon Dressing Skinnytaste

WebDec 12, 2022 · Instructions. Combine lemon juice, olive oil, salt and pepper in a small bowl and whisk well. Add one cup quinoa in each bowl. Top with 1/4 cup of each of the …

Rating: 4.6/5(13)

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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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