Who doesn’t love a nutritious, colorful and high protein salad that tastes as good as it looks? This red quinoa salad makes a light delicious addition to any table! Serves 8. SKIP DIRECTLY TO RECIPE BELOW.
What Is Quinoa?
Quinoa is a seed from the plant Chenopodium quinoa. Most people cook it like a grain, but it is actually a pseudocereal. This seed is known for its high protein content and nutrient density.
How Do You Cook Quinoa?
It’s a good idea to rinse your quinoa under cold water to remove its natural coating, referred to as saponin, which is sometimes bitter. Then, combine one part quinoa with two parts water or broth in a pot. To avoid mushy quinoa, make sure you use the correct liquid to quinoa ratio, 2:1, and don’t overcook. After bringing to a boil, reduce heat and simmer for about 15 minutes, or until the quinoa is tender and the water is absorbed. Fluff with a fork and let it sit for a few minutes before serving.
Why is Quinoa Salad So Popular?
Nutritional Value and Health Benefits: A nutrient-dense grain, quinoa is high in protein, fiber, vitamins, and minerals. As a complete protein, which means it contains all nine essential amino acids, quinoa salad is a great choice for vegetarians and vegans. Also, quinoa’s high fiber content aids digestion and helps with satiety, and finally, its low glycemic index can be beneficial for blood sugar control.
Texture: Quinoa has a light, fluffy texture with a slight crunch when cooked, which contrasts nicely with other ingredients in a salad.
Easy Preparation: Quinoa is easy and quick to cook. Once prepared, you can use it in salads, which are simple to assemble and don’t require cooking.
Aesthetic Appeal: Salads made with quinoa usually are vibrant and colorful, thanks to the variety of vegetables and ingredients used.
Great for Leftovers: Quinoa salad can be made in advance, stored in the fridge, and still taste delicious after a few days.
Versatility: The mild, nutty flavor of quinoa pairs well with a wide variety of ingredients. As a result, it’s easily adaptable to different cuisines and flavor profiles. We recommend you experience with different vegetables, fruits, nuts, seeds, or cheese to create a salad that suits your taste.
Is Quinoa Gluten-Free?
Yes, quinoa is naturally gluten-free. For that reason, quinoa is a good option for people with gluten sensitivity or celiac disease. However, if you have severe gluten intolerance, we recommend you choose quinoa that is certified gluten-free to avoid cross-contamination.
What Are the Different Types of Quinoa?
The three most common types of quinoas are white, red, and black. While white quinoa is the most mild and fluffy, red quinoa retains its shape better after cooking, and black quinoa has a slightly sweeter, earthier flavor.
Can You Prepare Quinoa Salad in Advance and How Long Does It Last?
Generally, you can store recipes with cooked quinoa covered in the refrigerator for up to five days. It’s also fine to freeze for up to two months in an airtight container.
What Can I Use Quinoa for Besides Salads?
This versatile seed is used successfully in a variety of dishes, including salads, soups, stir-fries, and as a side dish or base for meals. Some people also use quinoa in baked goods, like muffins or energy bars.
Red Quinoa Salad Recipe
Red Quinoa Salad With Parsley and Craisins
Ingredients
- 2 cups water
- 1 cup uncooked red quinoa (You can use white or black quinoa if you prefer!)
- 1 1/2 cup fresh parsley leaves, chopped
- 1 cup green onions, thinly sliced
- 3/4 cup craisins
- 1/3 cup lemon juice
- 2 tbsp olive oil
- 2 tbsp honey
- 1/2 tsp salt
- 1/2 tsp freshly ground pepper
- 1/2 cup sunflower seeds
- 1/4 cup sliced almonds, toasted
Instructions
- Rinse quinoa, then combine with water in a medium saucepan and bring to a boil. Cover, reduce heat and simmer 17-20 minutes until liquid is absorbed and the white tails of the quinoa seeds start to appear. Transfer to a bowl.
- Add parsley, green onions and craisins to cooked quinoa.Whisk lemon juice, olive oil, honey, salt and pepper. Add to quinoa mixture and toss well. Stir in sunflower seeds and toasted almonds.
- Chill, serve and enjoy! (Tastes even better the next day!)
Notes
Leslie Farin is the Publisher and Founder of 50PlusToday. She is an experienced communications and marketing professional passionate about working with older adults and their families. She works with a team of writers to provide essential and cutting-edge information related to the 50Plus community.
