Quinoa and Vegetable Salad
A delightful, nutritious salad combining quinoa with colorful vegetables and zesty dressing, perfect for any meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Salad
- Method: Boiling, Sautéing
- Cuisine: Mediterranean
- Diet: Vegan
Ingredients
- 1 cup quinoa, rinsed
- 1 bell pepper, diced
- 1 medium zucchini, diced
- 1 cup cherry tomatoes, halved
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/4 cup chopped fresh parsley or cilantro
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 2 cups vegetable stock or water
- 2 tbsp olive oil
- 1 tbsp vinegar or lemon juice
- Optional add-ins: avocado, nuts, cheese, or seeds
Instructions
- Rinse the quinoa under cold water for about 30 seconds.
- Cook the quinoa in a medium pot with 2 cups of vegetable stock or water, bringing it to a boil, then covering and cooking on low for 15 minutes.
- Sauté the diced bell pepper and zucchini in olive oil for about 5-7 minutes until tender.
- Add the chickpeas and spices, mixing well for about 2 minutes.
- Mix the cooked quinoa, sautéed vegetables, chickpeas, and chopped herbs in a large bowl.
- Drizzle with lemon juice or vinegar, then toss gently to combine.
- Serve warm for breakfast or chilled as a side dish.
Notes
Store in an airtight container and enjoy within 3-4 days. Always add dressing just before serving to keep the salad crisp.