Description
This Best Easy Quinoa Salad is a vibrant, nutritious dish packed with protein-rich quinoa, black beans, edamame, fresh vegetables, and a tangy homemade dressing. Perfect for a healthy lunch or side dish, it combines wholesome ingredients with bold flavors in just over an hour.
Ingredients
Quinoa Base
- 1 cup quinoa
- 2 cups water
- 1/2 tsp salt
Salad Fillings
- 1 can black beans, drained and rinsed
- 1 cup edamame, deshelled
- 1 cup roasted corn (or plain frozen corn)
- 1 cup cucumber, diced
- 1 cup roasted red peppers, diced
- 1/2 cup pickled red onions, diced (or plain diced red onion)
- 1/4 cup fresh cilantro (or parsley), finely chopped
Dressing
- 1/4 cup olive oil
- 2 tbsp lemon juice
- 2 tbsp red wine vinegar
- 1 tbsp Dijon mustard
- 2 cloves garlic, minced
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp salt
- 1/2 tsp pepper
Instructions
- Cook Quinoa: Add the quinoa, water, and 1/2 teaspoon salt to a large pot on the stovetop or to a rice cooker. Cook until all the liquid has been absorbed, approximately 15 minutes. This step ensures the quinoa is fluffy and fully cooked.
- Cool Quinoa: Remove the cooked quinoa from the heat and transfer it to a large bowl. Refrigerate for at least 30 minutes to allow it to cool completely, which helps the salad toss better and enhances the flavors.
- Prepare Salad and Dressing: While the quinoa is cooking and cooling, prep the salad ingredients by draining and rinsing the black beans, and chopping the vegetables and herbs. In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, Dijon mustard, minced garlic, chili powder, cumin, salt, and pepper to make the dressing.
- Combine and Toss: Once the quinoa has cooled, add the black beans, edamame, roasted corn, cucumber, roasted red peppers, pickled red onions, and fresh cilantro to the quinoa bowl. Pour the dressing over and toss everything together until well combined. Serve chilled or at room temperature.
Notes
- For extra protein, add some grilled chicken or feta cheese.
- You can substitute fresh corn if in season instead of roasted or frozen corn for a sweeter taste.
- Pickled red onions add a tangy zing but plain red onions also work well if you prefer milder flavors.
- Store leftovers covered in the refrigerator for up to 3 days; flavors intensify when chilled.
- Use fresh lemon juice for best dressing flavor instead of bottled.
