Salad with quinoa and vegetables

A salad with quinoa and vegetables is a nutritious and satisfying dish that’s perfect as a light meal or a hearty side. The quinoa adds a protein boost and a nice texture, while the vegetables provide freshness and crunch. Here’s a simple and versatile recipe to make a delicious quinoa and vegetable salad:

Ingredients:

For the Salad:

• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1 bell pepper, diced (any color)
• 1 cup corn kernels (fresh, frozen, or canned, drained)
• 1/2 cup red onion, diced
• 1/2 cup fresh parsley or cilantro, chopped (optional)
• 1 avocado, diced (optional)
• 1/4 cup crumbled feta cheese (optional)

For the Dressing:

• 1/4 cup extra-virgin olive oil
• 2 tablespoons fresh lemon juice (or red wine vinegar)
• 1 tablespoon Dijon mustard
• 1 teaspoon honey (or maple syrup)
• 1 clove garlic, minced
• Salt and pepper, to taste

Instructions:

1. Cook the Quinoa:

1. Rinse the Quinoa:

   • Rinse the quinoa under cold water to remove any bitterness.

2. Cook:

   • In a medium saucepan, combine the rinsed quinoa and water (or vegetable broth). Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is cooked and the liquid is absorbed.

3. Fluff and Cool:

   • Remove the saucepan from heat and let it sit, covered, for 5 minutes. Fluff the quinoa with a fork and let it cool to room temperature.

2. Prepare the Vegetables:

1. Cherry Tomatoes:

   • Halve the cherry tomatoes.

2. Cucumber:

   • Dice the cucumber.

3. Bell Pepper:

   • Dice the bell pepper.

4. Corn:

   • If using frozen corn, thaw it. If using fresh, briefly cook it. For canned corn, just drain it.

5. Red Onion:

   • Dice the red onion.

6. Avocado (optional):

   • Dice the avocado just before adding it to the salad to prevent browning.

3. Make the Dressing:

1. Combine Ingredients:
   • In a small bowl or jar, whisk together the olive oil, lemon juice, Dijon mustard, honey, minced garlic, salt, and pepper until well combined.

4. Assemble the Salad:

1. Combine Ingredients:

   • In a large bowl, combine the cooked quinoa with the cherry tomatoes, cucumber, bell pepper, corn, red onion, and fresh parsley or cilantro.

2. Add Dressing:

   • Drizzle the dressing over the salad and toss gently to coat all the ingredients.

3. Add Optional Ingredients:

   • Gently fold in the diced avocado and crumbled feta cheese if using.

5. Serve:

1. Chill (optional):

   • For best flavor, let the salad sit in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

2. Serve:

   • Serve the salad chilled or at room temperature.

Tips:

• Protein Boost: For added protein, you can include cooked chickpeas or grilled chicken.
• Variations: Feel free to add other vegetables such as roasted sweet potatoes, snap peas, or shredded carrots.
• Storage: Store leftover salad in an airtight container in the refrigerator for up to 3 days. If using avocado, it’s best added just before serving to prevent browning.

Enjoy your quinoa and vegetable salad—a delicious, healthy, and customizable option that’s perfect for any meal!