This refreshing Quinoa Salad is a perfect blend of fluffy grains, crisp bell peppers, and aromatic fresh herbs. The combination of red and green bell peppers adds a satisfying crunch and bright color, while dill, cilantro, or parsley brings a burst of freshness. Tossed with a savory dressing, this dish offers a light yet filling meal that is naturally vegan and diabetic-friendly. It’s ideal for busy weeknight lunches, summer picnics, or as a healthy side dish for any gathering. Simple to prepare with pantry staples, this salad holds up well in the fridge, making it a great option for meal prep. The flavors meld beautifully over time, so it actually tastes even better the next day.
Quinoa Salad
Description
This refreshing Quinoa Salad is a perfect blend of fluffy grains, crisp bell peppers, and aromatic fresh herbs. The combination of red and green bell peppers adds a satisfying crunch and bright color, while dill, cilantro, or parsley brings a burst of freshness. Tossed with a savory dressing, this dish offers a light yet filling meal that is naturally vegan and diabetic-friendly. It&# 226;ÂÂs ideal for busy weeknight lunches, summer picnics, or as a healthy side dish for any gathering. Simple to prepare with pantry staples, this salad holds up well in the fridge, making it a great option for meal prep. The flavors meld beautifully over time, so it actually tastes even better the next day.Ingredients
Directions
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Rinse the quinoa thoroughly under cold water using a fine-mesh strainer to remove any bitter coating.
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In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil over high heat.
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Once boiling, reduce heat to low, cover the pot, and simmer for 15 minutes or until the water is absorbed and the quinoa is tender.
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Remove from heat and let the quinoa sit, covered, for 5 minutes. Then fluff with a fork and allow to cool to room temperature.
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While the quinoa cools, finely chop the green and red bell peppers, scallions, and red onion.
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In a large mixing bowl, combine the cooled quinoa, chopped peppers, scallions, red onion, and fresh herbs.
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Add the savory salad dressing or honey-vinegar dressing to the bowl.
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Toss gently until all ingredients are evenly coated with the dressing.
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Season with freshly ground black pepper to taste.
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Serve immediately or chill in the refrigerator for at least 30 minutes before serving.
Nutrition Facts
Servings 9
- Amount Per Serving
- Calories 129.5kcal
- % Daily Value *
- Total Fat 1.9g3%
- Saturated Fat 0.2g1%
- Cholesterol 0.0mg0%
- Sodium 8.9mg1%
- Total Carbohydrate 23.8g8%
- Dietary Fiber 4.0g16%
- Sugars 2.7g
- Protein 4.6g10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: This salad keeps well in an airtight container in the refrigerator for up to 4 days. The flavors improve as they meld together, so it is often better on the second day.
Variations: Feel free to swap the herbs based on your preference. Dill offers a classic savory note, while cilantro adds a bright, citrusy freshness. Parsley provides a mild, fresh taste.
Add-ins: For extra protein and crunch, consider adding toasted nuts (like almonds or walnuts) or seeds (such as pumpkin or sunflower seeds). Roasted chickpeas are also a great addition.
Dressing Tip: If using a honey-vinegar dressing, note that honey is not vegan. For a vegan option, use a maple syrup-based vinaigrette or a simple olive oil and lemon juice mix.
