Quinoa Salad
This healthy quinoa salad is packed with protein, versatile mixed veggies, and tossed in a bright lemon vinaigrette for a fresh and summery main dish or side for BBQs, potlucks, picnics, and mid-week meals!
Servings 2
Ingredients
- 1/2 cup (90 g) dry quinoa rinsed
- 1 cup (240 ml) water
- 1/2 tbsp veggie bouillon powder or a mini cube
- 1 (140 g) cucumber chopped
- 1 small (90 g) red onion chopped
- 1 (100 g) pepper (I used green) chopped
- 2 (150 g) tomatoes chopped
- 1 small (130 g) zucchini chopped (see notes)
- 3/4 cup canned chickpeas drained and rinsed
- Lemon vinaigrette
Instructions
- You can watch the short video for visual instructions.Add 1/2 cup rinsed quinoa to a saucepan, cover it with 1 cup of water, and add 1/2 tbsp of bouillon powder (or a mini bouillon cube). Bring to a boil, then reduce the heat to low, cover the saucepan with a lid and let the quinoa simmer until it has absorbed all of the water, about 15 minutes, then let it cool.
- Meanwhile, chop all the veggies into similar-sized pieces.
- Add the cooled quinoa and all chopped veggies and chickpeas to a medium-large bowl.
- Drizzle with a lemon vinaigrette (or dressing of choice), stir, serve, and enjoy!
Notes
- Check the blog post for substitutes, FAQs, and tips.
Nutrition Facts
Quinoa Salad
Amount per Serving
Calories
312
% Daily Value*
Fat
5
g
8
%
Saturated Fat
1
g
5
%
Sodium
596
mg
25
%
Potassium
1125
mg
32
%
Carbohydrates
55
g
18
%
Fiber
11
g
44
%
Sugar
9
g
10
%
Protein
14
g
28
%
Vitamin A
1286
IU
26
%
Vitamin C
37
mg
45
%
Calcium
114
mg
11
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.