Quinoa Salad
This quick and easy quinoa salad is the perfect side or main dish salad for almost any occasion!
Ingredients
- 1 1/2 cups quinoa, rinsed
- 4-5 baby cucumbers, or garden cukes, seeded, cut into 1/4-inch cubes*
- 1 small red onion, cut into 1/4-inch cubes
- 1 pint of grape tomatoes, cut in half , or one large tomato cored, seeded, and diced
- 1 bunch Italian parsley leaves, chopped
- 2 bunches mint leaves, chopped (or one package from grocery)
- 1/2 cup extra-virgin olive oil
- 1/4 cup balsamic vinegar
- 1 lemon, juiced
- 1 1/2 teaspoons salt (or to taste)
- freshly ground black pepper (to taste)
- 6 cups loosely packed romaine, spinach, green or red leaf lettuce, or your favorite greens
- 1 avocado, cut into chunks
Instructions
- Cook quinoa according to package directions. I used a rice cooker and cooked 1 1/2 cups quinoa in 3 cups of water.
- When cooked, fluff with a fork and cool completely.
- Add cooled quinoa in a large bowl along with cucumbers, onion, tomato, parsley and mint. Toss. Top with avocado.
- In a small bowl, whisk together the olive oil, vinegar, lemon juice salt and pepper.
- Pour dressing over the salad and lightly toss to coat.
- Serve on its own or over a bed of greens as desired.
Notes
- If you don't have a rice cooker, follow package directions for cooking on the stove top. Quinoa may also be cooked in an Instant Pot on the "Rice Cooker" setting.
- It is essential to completely cool the quinoa after cooking. Fluff it up a bit and place in fridge. This may also be done several hours before serving, or up to a day before.
- The greens can be placed on a platter or bowl with the salad spooned on top, or chopped up and added to the salad and tossed.
- Add cooked, chopped chicken for a main dish.