Berry Quinoa Salad

I make a lot of salads during the summertime. Green salad, pasta salad, bean salad, chicken salad, potato salad, quinoa salad, and fruit salad. When it’s hot, all I want is a good salad. I love making this Berry Quinoa Salad because it is burstin…

I make a lot of salads during the summertime. Green salad, pasta salad, bean salad, chicken salad, potato salad, quinoa salad, and fruit salad. When it’s hot, all I want is a good salad. I love making this Berry Quinoa Salad because it is bursting with beautiful berries! It has blackberries, raspberries, strawberries, and blueberries…all…

17 Quinoa Recipes From Chewy Cookies to Salads

You might hear “quinoa” and be immediately be transported back to around 2009, where you couldn’t avoid the grain anywhere, and you keep hearing the word “superfood.” (For the record, I think all food is super). Those days are gone, but we still love q…

You might hear “quinoa” and be immediately be transported back to around 2009, where you couldn’t avoid the grain anywhere, and you keep hearing the word “superfood.” (For the record, I think all food is super). Those days are gone, but we still love quinoa. It’s versatile, filling, and an excellent grain to have in your repertoire. From savory quinoa salads and stews to sweet applications (like quinoa cookies and cakes!), we’re sharing 17 quinoa recipes that are anything but boring.


Our Best Quinoa Recipes

1. One-Pot Kale & Quinoa Pilaf

I would normally run away from any recipe that calls for both kale and quinoa, but this one is actually delicious (promise). If you’re looking for a way to up your intake of greens and grains, it doesn’t get better than this salad.

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Quinoa Salad

This versatile quinoa salad recipe pairs crunchy veggies with a zingy dressing! It’s ideal as a side dish, for lunches,…

A Couple Cooks – Recipes worth repeating.

This versatile quinoa salad recipe pairs crunchy veggies with a zingy dressing! It’s ideal as a side dish, for lunches, picnics, and more.

Quinoa Salad

Here’s a workhorse salad that’s fresh, delicious and ultra versatile: this deli-style Quinoa Salad! There are loads of ways to make a salad with this fluffy grain and after experimenting for years, we’ve found the one. This recipe is delightfully refreshing, a jumble of crunchy, colorful veggies, fluffy quinoa grains, and a zingy Dijon mustard vinaigrette. It’s vegetable-packed, making it a great way to add veggies as a dinner side dish, lunch idea, or even picnics or potlucks. Come, experience the magic!

Ingredients in this quinoa salad

Quinoa is the darling whole grain of the past decade: though it’s really not a grain at all! It’s actually a seed, so some people call it a “psuedograin” since it’s eaten in the same way as grains are. It’s native to South America and was first eaten 7,000 years ago by Incas in the Andes: how’s that for an ancient grain?

This tasty seed is great seasoned as a side dish, or even stuffed into enchiladas. But it’s at its best in a salad, tossed with veggies and a dressing much in the way you’d use rice, bulgur or pasta. The main idea for this salad? Cook the quinoa, chop the veggies, and toss with the dressing! There are just a few things to note before diving in. Here’s what you’ll need for this quinoa salad:

  • Dry quinoa
  • Parsley
  • Tomatoes
  • English cucumber: English cucumber is a variety with a mild flavor, thin skin and small seeds that doesn’t need to be peeled. If you plan to use standard cucumber, make sure to peel it.
  • Red bell pepper
  • Tuscan kale: we prefer the mild flavor of Tuscan kale to spicy curly kale; it’s easy to find at the grocery (often labeled Lacinato or dinosaur kale)
  • Green onions
  • Salt and dried basil
  • For the dressing: Dijon mustard, honey, red wine vinegar and olive oil
  • Feta crumbles (optional)
Quinoa Salad recipe

Tricks to cooking & cooling quinoa

Quinoa can be little tricky to get right: even for seasoned cooking pros! It can easily come out waterlogged and soggy. We’ve got a few tips for how to cook quinoa so it’s fluffy and ready for this quinoa salad:

  • Use our optimized water ratio for fluffy grains. Most recipes for quinoa suggest a ratio of 1 cup quinoa to 2 cups water, but can come out soggy. After extensive testing, we’ve developed a new quinoa to water ratio: try 1 cup quinoa to 1 ¾ cups water. Simmer it up, and it makes for fluffy grains that aren’t waterlogged.
  • Cool before using in the salad: here’s a trick! You can’t use dump the freshly cooked grain right in the salad: it’s too hot and moist. Instead, we’ve got a trick: place it in a single layer on a baking sheet, then pop it in the freezer for 2 to 3 minutes. Then you can use the room temperature quinoa right away!
  • Or, make the quinoa in advance. If you like, you can make the quinoa up to 1 day in advance and refrigerate until serving: then you can skip the cooling step.
How to cook quinoa

Ways to serve this quinoa salad

Some recipes work for only one purpose. But our favorite recipes are those that are ultra versatile: and this one fits the bill! There are so many different ways to serve it:

Quinoa Salad

3 more quinoa salad recipes!

Want to try a few more quinoa salad recipes? Here are a few variations on the theme that use different flavor combinations:

  • Kale Quinoa Salad: This Kale Quinoa Salad is perfect for lunches, starring Tuscan kale and hearty chickpeas.
  • Mediterranean Quinoa Salad: This Mediterranean Quinoa Salad is a main dish salad that’s a copycat of a Panera salad, layering a tomato sofrito quinoa over crunchy romaine with Kalamata olives and feta.
  • Mexican Quinoa Salad: Try this Mexican Quinoa Salad, a mashup of black beans, corn, tomatoes, and fajita seasoning.

This quinoa salad recipe is…

Vegetarian, gluten-free, plant-based, dairy-free and vegan (without the optional feta cheese).

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Quinoa Salad

Quinoa Salad


  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 8

Description

This versatile quinoa salad recipe pairs crunchy veggies with a zingy dressing! It’s ideal as a side dish, for lunches, picnics, and more.


Ingredients

  • 1 cup dry quinoa
  • 1 cup finely chopped curly parsley
  • 1 pint cherry tomatoes, quartered
  • 1 English cucumber, diced (peeled if using a standard cucumber)
  • 1 red bell pepper, diced
  • 1/2 to 1 bunch Tuscan kale* (aka Lacinato or dinosaur kale), chopped into bite sized pieces
  • 3 green onions
  • ¼ cup minced shallot or red onion, (optional)
  • 1 teaspoon kosher salt, divided
  • 1 teaspoon dried basil
  • 2 tablespoons red wine vinegar
  • 2 tablespoons Dijon mustard
  • 1 tablespoon honey or maple syrup
  • ¼ cup olive oil
  • Fresh ground black pepper
  • ⅓ cup feta crumbles, optional

Instructions

  1. Make the quinoa: Rinse the quinoa using a fine mesh strainer, then drain it completely. Place it in a saucepan with 1 ¾ cups water and ¼ teaspoon kosher salt. Bring to a boil, then reduce the heat to low. Cover the pot and simmer where the water is just bubbling for about 15 to 18 minutes, until the water has been completely absorbed. (Check by pulling back the quinoa with a fork to see if water remains.) Turn off the heat and let sit with the lid on to steam for 5 minutes, then fluff the quinoa with a fork. (This step can be completed the day before; refrigerate the quinoa until ready to make the salad.)
  2. Cool the quinoa to room temperature: If making the salad immediately after cooking the quinoa, here’s a trick: dump the quinoa onto a baking sheet and spread it in an even layer. Pop it in the freezer for 2 to 3 minutes until cooled to room temperature. 
  3. Chop and season the vegetables: Chop the parsley, tomatoes, cucumber, red pepper, Tuscan kale, and onions as noted in the ingredient list above. Mix them in a large bowl with the remaining ¾ teaspoon kosher salt and the dried basil. 
  4. Make the dressing: In a medium bowl, whisk together the honey or maple syrup, vinegar, and Dijon mustard. Slowly whisk in the olive oil 1 tablespoon at a time until fully combined and an emulsion forms. 
  5. Mix the salad: Stir together the quinoa, vegetables and dressing. Eat immediately, or marinate 30 minutes to 24 hours before serving (then taste and add additional salt if needed). Stores 3 to 5 days refrigerated. 

Notes

*Bunch sizes can vary, use half bunch if it’s very large or you prefer a lower ratio of kale in your quinoa salad.

  • Category: Salad
  • Method: No cook
  • Cuisine: Salad
  • Diet: Vegan

Keywords: Quinoa salad, quinoa salad recipe

A Couple Cooks - Recipes worth repeating.

Easy Power Bowls

This veggie power bowl makes an irresistibly healthy dinner or lunch! Serve roasted and fresh veggies with a whole grain…

A Couple Cooks – Recipes worth repeating.

This veggie power bowl makes an irresistibly healthy dinner or lunch! Serve roasted and fresh veggies with a whole grain and creamy sauce.

Power Bowl

The bowl meal isn’t revolutionary, but dang is it satisfying! There are millions of variations, but we think there’s always room for one more idea. Introducing our easy Veggie Power Bowl! This combination of whole grain, veggies, protein and a sauce makes dinnertime delicious. This one is irresistibly good, pairing quinoa with tender roasted broccoli and cauliflower, crunchy raw veg, and finished off with a creamy pop of tahini sauce. Serve it in a shallow bowl and well, it’s swoon-worthy.

Components in this power bowl

The formula for a great power bowl pairs a few key components to make a filling, healthy meal. When you construct it, you’ll want to think about contrasts in colors, flavors, and textures. You’ll also want to make sure that you have enough protein to keep it filling! This is a vegan protein bowl that goes big on plant-based protein. Here are the components of a great power bowl, then we’ll provide more details on each below:

  • Whole grain
  • Veggies, ideally roasted and fresh veggies for contrasts in texture
  • Protein, vegan, vegetarian, seafood or meat
  • Sauce
Veggie Bowl

Choosing your whole grain

In this power bowl we chose quinoa as the grain: but you can opt for whatever grain you’d like! Here are a few options:

  • Quinoa is a versatile whole grain that’s actually a seed, not a grain. It’s gluten-free and relatively quick to cook (about 20 minutes total).
  • Couscous is actually tiny grains of pasta: we like it because it takes 10 minutes! Use this if you have a need for speed. Keep in mind it’s not gluten-free.
  • Rice is an easy gluten-free whole grain. Try our Coconut Rice or Cilantro Lime Rice.
  • Farro is a chewy whole grain that’s similar to barley, but cooks faster. Keep in mind it’s not gluten-free.
  • Bulgur wheat is even quicker to cook: it takes 10 minutes (also not gluten-free).

For the power bowl veggies

When you think about veggies in a power bowl, it’s all about contrasts in colors, flavors and textures! That’s why we like a combination of roasted veggies and fresh veggies if possible. The hearty, savory vibes of roasted veg against the fresh crunch of fresh can’t be beat. In this power bowl we used a favorite combo of roasted broccoli and cauliflower. Here are a few other ideas in the roasted category:

Power Bowl

Protein in a power bowl

This power bowl is vegan, so it relies on a quick and easy plant-based protein: canned chickpeas! It’s our favorite idea for quick and easy vegan protein for a bowl meal. But there are lots of different ways to add protein here, including seafood. Here are a few protein options:

Sauces and drizzles

The best part of a power bowl? The sauce! Don’t overlook this aspect: it brings the dominating flavoring to your veggie bowl. Here we used our fan-favorite Tahini Sauce, a blend of lemon and creamy tahini that’s utterly irresistible (we think!). But there are many different options. Here are some favorite veggie bowl sauces:

And that’s it! Let us know what you think of this veggie power bowl and what you choose for your elements. We love this combination, but there are endless variations!

Tahini Dressing

More veggie bowl recipes

There are so many more different veggie bowl meal ideas! Here are some favorite bowl recipes:

This power bowl recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

Print
Power Bowl

Veggie Power Bowls


Description

This veggie power bowl makes an irresistibly healthy dinner or lunch! Serve roasted and fresh veggies with a whole grain and creamy sauce. See above for more ideas for protein adders.


Ingredients


Instructions

  1. Start the Roasted Broccoli and Cauliflower.
  2. Make the quinoa: Rinse the quinoa in cold water using a fine mesh strainer, then drain and shake out the remaining water. Place it in a saucepan with 1 ¾ cups water and ¼ teaspoon kosher salt. Bring to a boil, then reduce the heat to low. Cover the pot and simmer where the water is just bubbling for about 15 to 18 minutes, until the water has been completely absorbed. (Check by pulling back the quinoa with a fork to see if water remains.) Turn off the heat and let sit with the lid on to steam for 5 minutes, then fluff the quinoa with a fork. 
  3. Meanwhile, prep the veggies: Drain and rinse the chickpeas, and mix them with the olive oil and kosher salt. Slice the radishes, peel and slice the kohlrabi, and shred the carrot.
  4. Make the dressing: stir together the Tahini Sauce or Sesame Ginger Dressing.
  5. To serve, place the greens in a shallow bowl, then top with the quinoa, roasted veggies, fresh veggies, and a drizzle of the sauce.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main dish
  • Method: Roasted
  • Cuisine: Vegan

Keywords: Power bowl, veggie bowl

A Couple Cooks - Recipes worth repeating.

Ginger Sesame Vegan “Meatballs”

If you’re a fan of our Best Vegan Meatballs, then we have a surprise for you! We’ve taken that recipe and given it a new and delicious spin: Ginger Sesame Vegan Meatballs! These beauties are crispy on the outside, tender on the inside, and SO sav…

Ginger Sesame Vegan “Meatballs”

If you’re a fan of our Best Vegan Meatballs, then we have a surprise for you! We’ve taken that recipe and given it a new and delicious spin: Ginger Sesame Vegan Meatballs! These beauties are crispy on the outside, tender on the inside, and SO savory, gingery, and versatile. We could not stop eating them right off the pan! 

They freeze beautifully, making them perfect for prepping ahead to add to stir-fries, bowls, or a side of veggies!

Ginger Sesame Vegan “Meatballs” from Minimalist Baker →

Charred Corn & Avocado Quinoa Salad

I know, I kind of have a quinoa salad obsession, but I am not going to apologize for sharing another quinoa salad recipe because I know you are going to LOVE this one. This Charred Corn & Avocado Quinoa Salad is incredible! It is loaded with flavor…

I know, I kind of have a quinoa salad obsession, but I am not going to apologize for sharing another quinoa salad recipe because I know you are going to LOVE this one. This Charred Corn & Avocado Quinoa Salad is incredible! It is loaded with flavor and the perfect side dish for summertime. I…

The post Charred Corn & Avocado Quinoa Salad appeared first on Two Peas & Their Pod.

Greek Quinoa Salad

I am always looking for ways to mix up my salad routine and this Greek Quinoa Salad is a GOOD one. It has all of the same flavors as a traditional Greek Salad, but the quinoa makes it super hearty. It is great served along side our Greek Chicken Kabobs…

I am always looking for ways to mix up my salad routine and this Greek Quinoa Salad is a GOOD one. It has all of the same flavors as a traditional Greek Salad, but the quinoa makes it super hearty. It is great served along side our Greek Chicken Kabobs, Greek Turkey Meatballs, grilled vegetables,…

The post Greek Quinoa Salad appeared first on Two Peas & Their Pod.

Spring Buddha Bowl with Quinoa & Lemony White Beans

If you love Buddha bowls like we do, this is the perfect one to make to celebrate spring’s arrival. It’s fresh, colorful, satisfying, and so very delicious. We tested many iterations until we got just the right flavor balance and feel confident you’ll …

Spring Buddha Bowl with Quinoa & Lemony White Beans

If you love Buddha bowls like we do, this is the perfect one to make to celebrate spring’s arrival. It’s fresh, colorful, satisfying, and so very delicious. We tested many iterations until we got just the right flavor balance and feel confident you’ll fall in love with this bowl!

Fluffy quinoa pairs perfectly with lemony marinated white beans, massaged kale salad, zesty herbed bean dip, our new favorite Green Goddess Dressing, and (optional but recommended) quick-pickled vegetables for a tangy crunch.

Spring Buddha Bowl with Quinoa & Lemony White Beans from Minimalist Baker →

Asparagus Chickpea Quinoa Salad

I don’t know about you, but I am ready for spring. Sunshine, warmer days, and fresh food! I made this simple Asparagus Chickpea Quinoa Salad and it definitely made my day brighter and more delicious. I love making quinoa salads and this one is pe…

I don’t know about you, but I am ready for spring. Sunshine, warmer days, and fresh food! I made this simple Asparagus Chickpea Quinoa Salad and it definitely made my day brighter and more delicious. I love making quinoa salads and this one is perfect for spring. The salad is light, fresh, and the green…

The post Asparagus Chickpea Quinoa Salad appeared first on Two Peas & Their Pod.

A Silky Chocolate Tart With the Crunchiest Quinoa Crust

Our friends at Imperfect Foods are reimagining grocery delivery. Their mission: to eliminate food waste and build a kinder, less wasteful world. So we’re sharing smart recipes and meal-planning tips that make the most of their grocery delivery offering…

Our friends at Imperfect Foods are reimagining grocery delivery. Their mission: to eliminate food waste and build a kinder, less wasteful world. So we're sharing smart recipes and meal-planning tips that make the most of their grocery delivery offerings—from a wide variety of produce to their budget-friendly pantry and private-label goods (think: pasta, grains, chocolate, and more).


My best friend Erin has always been the most prepared person I know.

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