Description
This quinoa salad with balsamic dressing is a light, fresh, and nutritious dish perfect for any meal or gathering. With its balance of protein-rich quinoa, crunchy veggies, and a tangy balsamic dressing, this recipe is both satisfying and easy to make. Ideal for a quick lunch, a healthy dinner, or as a side dish, this salad can be enjoyed on its own or paired with other dishes.
Ingredients
Scale
For the Quinoa Salad:
- 1 cup quinoa, rinsed 🌾
- 2 cups water or vegetable broth 🥣
- 1/4 cup cherry tomatoes, halved 🍅
- 1/4 cup cucumber, diced 🥒
- 1/4 cup red bell pepper, diced 🌶️
- 1/4 cup red onion, finely chopped 🧅
- 1/4 cup crumbled feta cheese (optional) 🧀
- Fresh basil or parsley for garnish 🌿
For the Balsamic Dressing:
- 3 tbsp balsamic vinegar 🍇
- 2 tbsp extra-virgin olive oil 🫒
- 1 tsp Dijon mustard 🌿
- 1 clove garlic, minced 🧄
- Salt and pepper to taste 🧂
Instructions
- Cook the Quinoa:
- Rinse the quinoa under cold water to remove its natural saponin coating.
- In a medium pot, combine the rinsed quinoa with 2 cups of water or vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the quinoa absorbs the liquid.
- Remove from heat, cover, and let sit for 5 minutes. Fluff with a fork and set aside to cool.
- Prepare the Balsamic Dressing:
- In a small mixing bowl, whisk together the balsamic vinegar, olive oil, Dijon mustard, minced garlic, salt, and pepper until well-combined.
- Adjust seasoning to taste, and set aside.
- Assemble the Salad:
- In a large bowl, combine the cooled quinoa, cherry tomatoes, cucumber, bell pepper, and red onion.
- Pour the balsamic dressing over the salad and toss gently to coat all ingredients.
- Sprinkle with crumbled feta cheese (optional) and garnish with fresh basil or parsley.
- Serve:
- Serve immediately or refrigerate for a couple of hours to enhance the flavors. This salad can be enjoyed at room temperature or chilled.
Notes
- Make It Vegan: Simply skip the feta or substitute with a plant-based cheese.
- Add Protein: For a heartier meal, add grilled chicken, chickpeas, or black beans.
- Storing: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Dress just before serving if making ahead for meal prep.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad, Side Dish
- Cuisine: Mediterranean, American
Nutrition
- Calories: 250 kcal
- Sugar: 4g
- Sodium: 150mg
- Fat: 10g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 6g