Easiest Way to Make Delicious Quinoa Salad

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Quinoa Salad. Make-Ahead Spinach Salad in a Jar Prep these salads once and eat for the week! Make sure to firmly pack the spinach into each jar and they will stay fresh all week. A great use for leftover quinoa!

Quinoa Salad Add the quinoa, stir once, and return to a boil. Strain and rinse well with cold water, shaking the sieve well to remove all moisture. To cook the quinoa: Combine the rinsed quinoa and the water in a medium saucepan. You can cook Quinoa Salad using 12 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Quinoa Salad

  1. Prepare 1 cup of uncooked quinoa.
  2. You need 2 cups of water.
  3. It’s 1 of can(15 oz) chick peas drained.
  4. Prepare 1 of medium cucumber seeded and chopped.
  5. It’s 1 of red bell pepper chopped.
  6. You need 3/4 cup of onion chopped.
  7. Prepare 1 cup of flat leaf parsley chopped.
  8. It’s 1/4 cup of olive oil.
  9. Prepare 1/4 cup of lemon juice.
  10. It’s 1 tablespoon of red wine vinegar.
  11. Prepare 2 cloves of garlic minced.
  12. Prepare 1/2 teaspoon of sea salt.

Bring the mixture to a boil over medium-high heat, then decrease the heat to maintain a gentle simmer. Combine the rinsed quinoa and water in a medium saucepan over medium-high heat. Move the saucepan off of the heat and cover for five minutes. This extra time allows the quinoa to steam and "fluff up." In a medium saucepan over high heat, bring quinoa and water to a boil.

Quinoa Salad instructions

  1. Cook quinoa and water.
  2. Combine quinoa, chick peas, cucumbers, bell pepper, onion and parsley..
  3. Whisk olive oil, lemon juice, red wine vinegar, garlic and sea salt. Add to other ingredients..
  4. Keeps for 4 days..

Reduce heat to medium-low and cover. Then fluff quinoa with a fork and spread it out onto a large rimmed baking sheet to cool. Bring quinoa and water to a boil in a saucepan. Rinse the quinoa in a strainer until the water runs clear. Quinoa Deli Salad This healthy version of a deli salad combines hearty quinoa and chickpeas with small amounts of ham and mozzarella, so you get all of the flavor without overdoing it on the sodium.

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