Quinoa—it’s like that reliable friend who’s always up for anything. Whether you’re juggling a chaotic week or just craving something light yet satisfying, quinoa steps up to the plate, literally. Who knew such tiny grains could pack such a punch?
You know, ever since my neighbor introduced me to quinoa salads last summer, I can’t resist experimenting with it. So, let’s get into some easy quinoa recipes that might just save your dinner plans this week.
Steps
- Rinse the quinoa thoroughly, then combine it with water in a medium saucepan. Bring the mixture to a boil over medium-high heat, then reduce the heat to maintain a gentle simmer. Cook uncovered for about 15 minutes until the quinoa absorbs all the water, then remove from heat, cover, and let it rest for 5 minutes.
- In a large bowl, mix together the chickpeas, chopped cucumber, red bell pepper, red onion, and parsley. Set this aside for later use.
- In a small bowl, combine olive oil, lemon juice, red wine vinegar, minced garlic, and salt. Whisk these ingredients together until they are fully blended.
- Once the quinoa has cooled slightly, add it to the bowl with the chickpea mixture. Pour the dressing over the quinoa and vegetables, and toss everything together until well mixed.
- Season the salad with freshly ground black pepper to taste, and add an extra pinch of salt if needed. For the best flavor, let the salad sit for 5 to 10 minutes before serving.
- Store the salad in the refrigerator, covered, and it will remain fresh for about 4 days. Enjoy it either chilled or at room temperature.
Ingredients
- 1 cup uncooked quinoa, rinsed
- 2 cups water
- 1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
- 1 medium cucumber, seeded and chopped
- 1 medium red bell pepper, chopped
- ¾ cup chopped red onion (from 1 small red onion)
- 1 cup finely chopped flat-leaf parsley (from 1 large bunch)
- ¼ cup olive oil
- ¼ cup lemon juice (from 2 to 3 lemons)
- 1 tablespoon red wine vinegar
- 2 cloves garlic, pressed or minced
- ½ teaspoon fine sea salt
- Freshly ground black pepper, to taste
FAQ
- How can I make the quinoa salad more convenient for quick preparation?
- To save time, you can use 3 cups of leftover cooked quinoa instead of preparing it from scratch. This allows you to quickly toss the salad together without waiting for the quinoa to cook and cool.
- Is this quinoa salad suitable for people with food allergies?
- Yes, this quinoa salad is vegan, gluten-free, and nut-free, making it an excellent choice for people with these dietary restrictions. It’s an allergy-friendly dish suitable for a variety of gatherings and potlucks.
- What are some recommended variations to enhance the quinoa salad?
- You can serve the salad over fresh greens with an extra drizzle of olive oil and a squeeze of lemon juice for added flavor. Additionally, topping it with crumbled feta cheese or a dollop of cashew sour cream can offer a delicious twist.
- How long does the quinoa salad stay fresh, and how should it be stored?
- The quinoa salad can be stored in the refrigerator, covered, for about 4 days. It can be enjoyed either chilled or at room temperature, making it a great option for meal prep.
- Can I pair this quinoa salad with a specific type of wine?
- A light, crisp Sauvignon blanc pairs well with this refreshing summer salad. This combination is particularly suited for picnics or casual gatherings.
Tips
- For optimal fluffiness, cook quinoa by bringing it to a boil, then reducing to a gentle simmer until all water is absorbed. Let it rest for 5 minutes off the heat to allow it to fluff up perfectly.
- If you have leftover cooked quinoa, you can use 3 cups of it instead of making a fresh batch, saving time and reducing waste.
- Enhance the quinoa salad by serving it on a bed of fresh greens, drizzled with additional olive oil and a squeeze of lemon juice. Optional toppings like crumbled feta cheese or a dollop of cashew sour cream can add extra flavor.
- To allow the flavors to meld, let the salad rest for 5 to 10 minutes before serving. This step enhances the taste, making it even more delicious.
Equipment
- Fine-mesh colander (for rinsing quinoa)
- Medium saucepan (for cooking quinoa)
- Large serving bowl (for mixing the salad)
- Small bowl (for mixing the dressing)
- Whisk (for blending the dressing ingredients)
