Go Back
–+ servings
Quinoa Salad

Quinoa Salad

Fresh vegetables and a lemony dressing come together with quinoa to make a bright, light summer salad. Serve Quinoa Salad as a side dish to chicken, pork or salmon for an easy weeknight meal.
Servings: 8 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Chilling Time: 1 hour

Ingredients

  • 1 cup quinoa, uncooked
  • 2 cups chicken broth
  • 15 ounces cannellini beans
  • 1 cup cucumber, chopped
  • 1/2 cup red onions, pickled
  • 1 cup spinach leaves, torn or chopped
  • 1 medium avocado, cubed
  • 1/4 cup sunflower seeds, raw or roasted from TOPSEEDZ

For the Dressing:

  • 1/4 cup lemon juice, fresh squeezed
  • 1/4 cup olive oil
  • garlic salt and black pepper, to taste

Instructions

  • Put one cup of dried quinoa in a fine mesh strainer. Rinse it under cool water for 30 seconds. (This removes the saponin coating on the quinoa. It removes any bitter flavor and improves digestibility.) Allow the quinoa to drain.
    Rinse the quinoa before cooking.
  • Add the quinoa to 2 cups of chicken broth in a medium saucepan and bring to a boil. Reduce heat, cover and simmer the quinoa for 20 minutes. Remove it from the heat and allow it to sit for 5 minutes covered. Remove the lid and let the quinoa cool for 30 minutes.
  • In a large mixing bowl, add the lemon juice, olive oil, salt and pepper. Whisk vigorously to combine. Add the cucumber, spinach, cannellini beans, pickled red onions and cooled quinoa. Stir gently to coat with dressing. Refrigerate until ready to serve, at least an hour.
  • Before serving, stir in the avocado chunks and add the sunflower seeds. Recipe makes 8 servings.
    Quinoa Salad

Equipment

  • 1 fine mesh strainer
  • 1 medium saucepan, with lid
  • 1 large mixing bowl

Notes

TIPS for making the Best Quinoa Salad
  • Rinse the dried quinoa thoroughly in a fine mesh strainer before cooking it. It has a natural coating of saponin that can make the quinoa taste bitter and soapy if not removed. I use a spoon to move the quinoa around while running it under water for at least 30 seconds.
  • While the quinoa is cooking, prepare your vegetables by chopping the spinach and cucumbers. Then rinse and drain the cannellini beans before adding them to the salad.
  • Once the salad is assembled, refrigerate it for at least an hour. The salad is best when served cold. Remember to add the chunks of avocado and the sunflower seeds just before serving.

Nutrition

Calories: 253kcalCarbohydrates: 27gProtein: 8gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gCholesterol: 1mgSodium: 339mgPotassium: 345mgFiber: 6gSugar: 1gVitamin A: 407IUVitamin C: 8mgCalcium: 59mgIron: 3mg