Quinoa Salad with Mixed Vegetables

Quinoa salad with mixed vegetables is a vibrant, nutrient-packed dish perfect for any meal. This versatile salad combines the wholesome goodness of quinoa with a rainbow of fresh vegetables, dressed in a light and zesty vinaigrette. It’s a great way to enjoy a variety of nutrients while indulging in a delicious and satisfying dish. Whether you’re looking for a healthy lunch option, a side dish for dinner, or a make-ahead meal that keeps well, this quinoa salad is a fantastic choice.

Ingredients:

For the Salad:

1 cup quinoa (uncooked)
2 cups water or vegetable broth
1 cup cherry tomatoes, halved
1 cucumber, diced
1 bell pepper (any color), diced
1/4 red onion, finely chopped
1/2 cup corn (fresh, canned, or thawed from frozen)
1/2 cup black beans, rinsed and drained (optional)
1/4 cup fresh parsley or cilantro, chopped

For the Dressing:

1/4 cup extra virgin olive oil
2 tablespoons lemon juice or lime juice
1 garlic clove, minced
1 teaspoon Dijon mustard
1/2 teaspoon honey or maple syrup (adjust to taste)
Salt and pepper to taste

Instructions:

1. Cook the Quinoa:

Rinse the quinoa under cold water in a fine-mesh sieve to remove any bitterness.
In a medium saucepan, bring 2 cups of water or vegetable broth to a boil. Add the quinoa, reduce heat to low, cover, and simmer for about 15 minutes, or until the quinoa is tender and the liquid is absorbed.
Remove from heat, let it sit covered for 5 minutes, then fluff with a fork. Allow cooling to room temperature, or chill in the refrigerator.

2. Prepare the Vegetables:

While the quinoa is cooling, prepare the cherry tomatoes, cucumber, bell pepper, red onion, corn, and black beans (if using). Chop the parsley or cilantro.

3. Make the Dressing:

In a small bowl, whisk together the olive oil, lemon or lime juice, minced garlic, Dijon mustard, honey (or maple syrup), and salt and pepper until well combined and emulsified.

4. Combine the Salad:

In a large bowl, combine the cooled quinoa, prepared vegetables, and parsley or cilantro. Pour the dressing over the salad and toss to combine thoroughly. Adjust the seasoning with more salt and pepper if needed.

5. Serve:

Serve the salad at room temperature or chilled. It can be enjoyed immediately or stored in an airtight container in the refrigerator for up to 3 days, making it perfect for meal prep.

Quinoa salad with mixed vegetables is not only a feast for the eyes but also a bounty of flavors and textures. It’s a versatile dish that can be customized with whatever vegetables you have on hand, making it an excellent option for using up leftovers or seasonal produce. Packed with protein, fiber, and essential nutrients, this salad is a testament to the delicious possibilities of healthy eating. Whether as a main or a side, it’s sure to become a staple in your culinary repertoire.

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