Description
Brighten your Thanksgiving feast with a vibrant Quinoa Salad that’s as delicious as it is nutritious! This refreshing dish features fluffy quinoa combined with colorful cherry tomatoes, crisp cucumbers, sweet bell peppers, and creamy avocado, all tossed together in a zesty dressing. Perfectly balanced with fresh herbs and a hint of sweetness, this salad is not only a delightful contrast to heavier holiday fare but also a versatile side that can be easily customized. Ideal for both festive occasions and casual meals, this quinoa salad is a wholesome, satisfying choice that brings a burst of flavor and color to your table. Enjoy the wholesome goodness and make it a staple in your holiday repertoire!
Ingredients
- 1 cup quinoa: The base of the salad, providing protein and a nutty flavor.
- 2 cups vegetable broth or water: For cooking the quinoa; using broth enhances the flavor.
- 1 cup cherry tomatoes, halved: Adds sweetness and color.
- 1 cucumber, diced: For a refreshing crunch.
- 1 bell pepper (any color), diced: Brings vibrant color and sweetness.
- 1 cup corn (fresh or frozen): Adds sweetness and texture.
- 1/2 cup red onion, finely chopped: Provides a sharp, tangy flavor.
- 1 avocado, diced: For creaminess and healthy fats.
- 1/4 cup fresh parsley, chopped: Adds freshness and brightness.
For the Dressing:
- 1/4 cup olive oil: The base of the dressing, adding richness.
- 2 tablespoons apple cider vinegar: For a tangy kick.
- 1 tablespoon Dijon mustard: Adds depth and a slight zing.
- 1 teaspoon honey or maple syrup: For sweetness (optional).
- Salt and pepper to taste: Essential for seasoning.
Instructions
STEP 1: COOK THE QUINOA
Begin by rinsing the quinoa under cold water to remove any bitterness. In a medium saucepan, combine the rinsed quinoa and vegetable broth (or water). Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the liquid has been absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing it with a fork.
STEP 2: PREPARE THE VEGETABLES
While the quinoa is cooking, prepare the vegetables. Halve the cherry tomatoes, dice the cucumber and bell pepper, finely chop the red onion, and dice the avocado. If using fresh corn, you can either cook it briefly in boiling water or grill it for a smoky flavor. If using frozen corn, simply thaw it by running it under warm water.
STEP 3: MAKE THE DRESSING
In a small bowl or jar, combine the olive oil, apple cider vinegar, Dijon mustard, honey (if using), and a pinch of salt and pepper. Whisk or shake until the dressing is well combined. Taste and adjust the seasoning if necessary, adding more salt, pepper, or sweetness according to your preference.
STEP 4: COMBINE THE SALAD
In a large mixing bowl, combine the cooked quinoa and prepared vegetables. Drizzle the dressing over the salad and toss gently to combine, ensuring everything is evenly coated. Add the chopped parsley and diced avocado last, gently folding them in to avoid mashing the avocado.
STEP 5: CHILL AND SERVE
Allow the quinoa salad to chill in the refrigerator for at least 15 minutes before serving. This resting time allows the flavors to meld together beautifully. When ready to serve, give the salad a gentle toss, and garnish with additional herbs or a sprinkle of feta cheese if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 250 kcal
- Fat: 8g
- Carbohydrates: 40g
- Protein: 8g