Garden Quinoa Salad

Welcome to our blog! Today, we’re excited to share a vibrant and nutritious recipe that is perfect for any occasion—Garden Quinoa Salad. This delightful salad is packed with colorful veggies and wholesome quinoa, making it a refreshing and satisfying meal. Whether you’re prepping for a weekday lunch or a family gathering, this salad is sure to be a hit. Let’s dive into the recipe!

Ingredients

Salad:

• ½ cup dried quinoa or 2 cups cooked quinoa
• ⅛ teaspoon sea salt
• 1 (15-ounce) can chickpeas, drained (about 1 ½ cups)
• 1 medium carrot, shredded (1 cup)
• 1 red bell pepper, diced (1 cup)
• ½ large cucumber, diced (1 cup)
• 1 cup sweet corn, fresh or frozen
• 1 cup purple cabbage, shredded
• 1 cup cherry tomatoes, chopped
• ½ small red onion, diced (½ cup)
• ½ cup fresh parsley, chopped

Dressing:

• 2 tablespoons white wine vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon maple syrup
• 2 tablespoons extra virgin olive oil
• Sea salt and black pepper to taste

Directions

1. Cook the Quinoa:
   • Rinse the quinoa under cold water.
   • In a medium saucepan, combine the quinoa, 1 cup of water, and ⅛ teaspoon of sea salt.
   • Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is tender and the water is absorbed.
   • Remove from heat and let it cool completely. Cover and refrigerate.
2. Prepare the Vegetables:
   • While the quinoa is cooling, prepare the vegetables.
   • In a large mixing bowl, combine the cooked and cooled quinoa with chickpeas, shredded carrots, diced red bell pepper, diced cucumber, sweet corn, shredded purple cabbage, chopped cherry tomatoes, diced red onion, and chopped fresh parsley.
3. Make the Dressing:
   • In a small bowl, whisk together the white wine vinegar, Dijon mustard, and maple syrup.
   • Gradually add the extra virgin olive oil while continuing to whisk until the dressing is creamy and well-combined.
   • Season with sea salt and black pepper to taste.
4. Assemble the Salad:
   • Pour the dressing over the salad and toss until all the ingredients are evenly coated.
   • Cover and chill in the refrigerator for at least 30 minutes to allow the flavors to meld.
5. Serve and Store:
   • When ready to serve, give the salad a quick toss to redistribute the dressing.
   • Store any leftovers in an airtight container in the refrigerator for up to 5 days.

Nutritional Information

• Prep Time: 20 minutes
• Cooking Time: 15 minutes
• Total Time: 35 minutes
• Calories: 220 kcal
• Servings: 4

Tips and Variations

• Add More Veggies: Feel free to add other fresh vegetables like radishes, avocado, or snap peas for extra crunch and flavor.
• Protein Boost: For added protein, toss in some grilled tofu or tempeh.
• Herb Swaps: Substitute parsley with fresh cilantro or basil for a different herbal note.
• Spice it Up: Add a pinch of red pepper flakes or a dash of hot sauce for a spicy kick.

We hope you enjoy making and eating this Garden Quinoa Salad as much as we do! It’s a versatile and delicious dish that brings the garden to your table. Happy cooking!

Feel free to share your own variations and tips in the comments below. Enjoy!

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