The Ultimate Veggie-Packed Quinoa Salad

Hello there, fellow food lovers! Are you searching for that perfect dish to brighten up your summer evenings? I know I am! This Veggie-Packed Quinoa Salad is my absolute go-to. It’s bursting with color and flavor. It’s also incredibly good for you. I love how versatile it is. You can truly make it your own. My own family always asks for seconds. It’s a refreshing change from heavier meals. It truly celebrates fresh, seasonal produce. Let’s dive into creating this delightful dish together!

This salad is a true winner for so many reasons!

• It’s incredibly quick to make. You can have a healthy meal ready fast.
• It’s super easy for any skill level. Even beginners can nail it.
• It’s packed with nutrients. You’ll feel great eating it.
• The flavors are bright and refreshing. It’s a taste of pure sunshine.
• It’s the ideal summer meal. Light, satisfying, and so colorful.
• Plus, it’s a delicious vegetarian option. Everyone can enjoy this one!

Gathering your ingredients is the first step to salad success. For our base, we need one cup of quinoa. Make sure to rinse it well first. We’ll also use two cups of vegetable broth. This makes our quinoa wonderfully flavorful.

Essential Quinoa and Broth

The quinoa is the heart of this dish. Rinsing it removes any bitterness. Using vegetable broth adds a nice savory depth. It’s much tastier than plain water!

Fresh Vegetables for Your Veggie-Packed Quinoa Salad

Next, let’s get chopping! You’ll need one large red bell pepper. Dice it into small, bite-sized pieces. A crisp cucumber is also key. Dice that up too. Don’t forget half a red onion. Finely chop it for a little zing. These fresh veggies bring so much crunch and color.

Flavorful Herbs and Dressing Components

Now for the fresh, aromatic elements. We need a quarter cup of fresh parsley. Chop it finely. Another quarter cup of fresh mint adds a wonderful brightness. For the dressing, grab your lemon. You’ll need a quarter cup of fresh lemon juice. Three tablespoons of good olive oil will make it smooth. Of course, salt and pepper to taste are essential pantry staples.

Making this vibrant salad is a breeze! Let’s get cooking. First, we’ll tackle the quinoa. It’s the perfect fluffy base for all our delicious veggies.

Cooking the Quinoa Base

Grab a medium saucepan. Add one cup of rinsed quinoa. Pour in two cups of vegetable broth. Bring this mixture to a rolling boil. Once boiling, reduce the heat to low. Cover the pot tightly. Let it simmer gently for about 15 minutes. You’ll know it’s ready when all the liquid is absorbed. Turn off the heat. Let it stand, covered, for another 5 minutes. This resting time is crucial! Then, fluff the cooked quinoa with a fork. It should be perfectly tender.

Preparing the Fresh Vegetables and Herbs

While your quinoa is cooking, it’s time to prep the colorful additions. Wash and dice one red bell pepper. You want nice, uniform pieces. Next, dice one cucumber. Make sure to remove the seeds if they are large. Finely chop half a red onion. This adds a lovely sharp bite. Lastly, chop a good bunch of fresh parsley. You’ll need about a quarter cup. Do the same for fresh mint. These herbs add amazing freshness.

Crafting the Simple Lemon Vinaigrette

Now for the dressing! It’s so simple and bright. In a small bowl, whisk together the fresh lemon juice. You’ll need a quarter cup of it. Add three tablespoons of good quality olive oil. Season generously with salt and freshly ground black pepper. Whisk it all up until it’s nicely combined. Taste it! You can always add more lemon or oil if you like.

Assembling Your Veggie-Packed Quinoa Salad

It’s time to bring it all together! Take your large mixing bowl. Add the fluffy cooked quinoa. Toss in your diced red bell pepper, cucumber, and red onion. Add the chopped fresh parsley and mint. Pour the lemon vinaigrette over everything. Gently toss the salad. Make sure all the ingredients are coated in the dressing. Give it one last stir.

Want to make this salad even more amazing? I have a few tricks up my sleeve!

First, always rinse your quinoa. This step is super important! It gets rid of any bitterness. This makes for a much tastier salad base.

Don’t overcook the quinoa. Mushy quinoa won’t give you that lovely texture. Aim for tender, fluffy grains.

Taste your dressing before you add it. Adjust the lemon juice and olive oil. Make it perfect for your palate.

Fresh herbs make a huge difference. Use them generously! They really elevate the flavor.

I love using fresh, vibrant ingredients here. Rinsing the quinoa is a must for a clean taste. Using vegetable broth instead of water adds a subtle savory note.

No red onion? Green onions or even shallots work beautifully. If you don’t have fresh mint, more parsley is a fine substitute.

For a heartier meal, feel free to add cooked chickpeas or black beans. Cherry tomatoes, halved, are also a wonderful addition.

You can swap lemon juice for lime juice for a different citrusy twist. A touch of Dijon mustard in the dressing adds a lovely tang, too.

This bright salad is fantastic on its own. It’s a complete meal for a light lunch.

Want to make it a heartier dinner? Try serving it alongside baked salmon with asparagus or sheet pan balsamic chicken and vegetables. It’s also lovely with some crusty bread.

For a vegetarian feast, pair it with a side of hummus and warm pita bread. It’s so versatile!

Leftover salad? Lucky you! Store any remaining Veggie-Packed Quinoa Salad in an airtight container. Keep it in the refrigerator. It should stay fresh for about 3 to 4 days.

When you’re ready to enjoy it again, give it a gentle stir. The flavors meld even more overnight. You can serve it chilled or bring it to room temperature. I find it tastes just as good the next day!

Have some questions about this delightful salad? I’m happy to help!

Can I make this salad ahead of time?

Absolutely! This healthy salad is perfect for meal prep. I often make it the day before a busy week. The flavors actually meld together beautifully overnight. Just store it in an airtight container in the fridge.

What other vegetables can I add to this veggie salad?

The possibilities are endless! Feel free to add chopped carrots, corn, or even some steamed broccoli florets. Cherry tomatoes, halved, add a lovely sweetness. Avocado chunks are also a delicious, creamy addition right before serving.

Is quinoa a complete protein?

Yes, it is! Quinoa is one of the few plant-based foods that contains all nine essential amino acids. This makes it a complete protein source, which is fantastic for a vegetarian recipe like this. For more information on complete proteins, you can check out resources like Harvard Health Publishing.

How do I store leftover quinoa salad?

Store any leftover salad in an airtight container in the refrigerator. It will keep well for about 3-4 days. Just give it a good stir before serving again. It’s still super tasty!

Here’s a general idea of what you’re getting in each serving of this delicious salad. These are estimates, of course!

Each serving typically has around 350 calories. You’ll find about 18g of fat, with 2g being saturated. Protein comes in at roughly 10g. Carbohydrates are about 40g, including 7g of fiber. Sugar content is around 5g, and sodium is approximately 200mg.

The Ultimate Veggie-Packed Quinoa Salad

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• Author: Lina Kohn
• Total Time: 35 minutes
• Yield: 4 servings
• Diet: Vegetarian

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Description

A vibrant and healthy quinoa salad packed with fresh vegetables, perfect for a light summer meal.

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Ingredients

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• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 red bell pepper, diced
• 1 cucumber, diced
• 1/2 red onion, finely chopped
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh mint
• 1/4 cup lemon juice
• 3 tablespoons olive oil
• Salt and pepper to taste

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Instructions

1. Cook quinoa: Combine quinoa and vegetable broth in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until liquid is absorbed. Let stand for 5 minutes, then fluff with a fork.
2. Prepare vegetables: While quinoa is cooking, dice the red bell pepper, cucumber, and red onion. Chop the parsley and mint.
3. Make dressing: In a small bowl, whisk together lemon juice, olive oil, salt, and pepper.
4. Combine: In a large bowl, combine the cooked quinoa, diced vegetables, parsley, and mint.
5. Dress the salad: Pour the dressing over the salad and toss gently to coat.
6. Serve: Enjoy your delicious veggie-packed quinoa salad!

Notes

• For extra flavor, add cherry tomatoes or chickpeas.
• Adjust lemon juice and olive oil to your preference.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Salad
• Method: Mixed
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 5g
• Sodium: 200mg
• Fat: 18g
• Saturated Fat: 2g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 7g
• Protein: 10g
• Cholesterol: 0mg