Whole Food’s California Quinoa Salad

Whole Food’s California Quinoa Salad is a delightful blend of fluffy quinoa, fresh vegetables, and a zesty dressing that brings everything together. This salad is perfect for a light lunch, a side dish, or even a main course. Join me in discovering how to make this healthy and delicious salad that’s perfect for any occasion.

Resume of the recipe:

In just a few steps, you can create this vibrant and nutritious California Quinoa Salad. This recipe combines the protein-packed goodness of quinoa with fresh vegetables and a tangy dressing, making it a perfect addition to your meal rotation. Whether you’re looking for a healthy lunch option or a side dish for dinner, this salad is sure to satisfy.

Exciting Story:

Imagine a sunny afternoon picnic, the table set with a colorful array of dishes, and the star of the show is the California Quinoa Salad. As we scooped the salad onto our plates, the fresh crunch of vegetables and the fluffy quinoa combined with the tangy dressing created a symphony of flavors. Each bite was a burst of freshness and health, a perfect reflection of California’s vibrant food culture. This salad quickly became a favorite, a dish we look forward to enjoying on warm days.

Why This California Quinoa Salad:

Discover why this salad stands out:

 

• Nutrient-Rich: Packed with protein, fiber, and vitamins from quinoa and fresh vegetables.
• Fresh and Flavorful: A delicious combination of crunchy, fresh vegetables and a tangy dressing.
• Versatile: Perfect as a light lunch, a side dish, or even a main course.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1 red bell pepper, diced
• 1/2 red onion, finely chopped
• 1 avocado, diced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh cilantro, chopped
• 1/4 cup olive oil
• 3 tablespoons lemon juice
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

How to Make Whole Food’s California Quinoa Salad:

1. Cook the Quinoa:
   1. In a medium saucepan, bring the quinoa and water to a boil.
   2. Reduce the heat to low, cover, and simmer for 15 minutes or until the water is absorbed and the quinoa is tender.
   3. Remove from heat and let it cool.
2. Prepare the Vegetables:
   1. While the quinoa is cooking, prepare the vegetables: halve the cherry tomatoes, dice the cucumber, red bell pepper, and avocado, and finely chop the red onion, parsley, and cilantro.
3. Make the Dressing:
   1. In a small bowl, whisk together the olive oil, lemon juice, apple cider vinegar, Dijon mustard, salt, and pepper.
4. Assemble the Salad:
   1. In a large bowl, combine the cooked quinoa, cherry tomatoes, cucumber, red bell pepper, red onion, avocado, parsley, and cilantro.
   2. Pour the dressing over the salad and toss gently to combine.
5. Serve:
   1. Serve immediately or refrigerate for 30 minutes to let the flavors meld. Enjoy!

Tips:

• Make sure to rinse the quinoa thoroughly to remove any bitterness.
• Use a mix of different colored cherry tomatoes for an extra pop of color.
• Add the avocado just before serving to prevent it from browning.

Whole Food’s California Quinoa Salad

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Recipe by Alexandra Course: All Word Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

1

Cook Mode

Keep the screen of your device on

Ingredients

• 1 cup 1 quinoa, rinsed

• 2 cups 2 water

• 1 cup 1 cherry tomatoes, halved

• 1 cup 1 cucumber, diced

• 1 1 red bell pepper, diced

• 1/2 1/2 red onion, finely chopped

• 1 1 avocado, diced

• 1/4 cup 1/4 fresh parsley, chopped

• 1/4 cup 1/4 fresh cilantro, chopped

• 1/4 cup 1/4 olive oil

• 3 tablespoons 3 lemon juice

• 1 tablespoon 1 apple cider vinegar

• 1 teaspoon 1 Dijon mustard

• Salt and pepper to taste

Directions

• Cook the Quinoa:
• In a medium saucepan, bring the quinoa and water to a boil.
• Reduce the heat to low, cover, and simmer for 15 minutes or until the water is absorbed and the quinoa is tender.
• Remove from heat and let it cool.
• Prepare the Vegetables:
• While the quinoa is cooking, prepare the vegetables: halve the cherry tomatoes, dice the cucumber, red bell pepper, and avocado, and finely chop the red onion, parsley, and cilantro.
• Make the Dressing:
• In a small bowl, whisk together the olive oil, lemon juice, apple cider vinegar, Dijon mustard, salt, and pepper.
• Assemble the Salad:
• In a large bowl, combine the cooked quinoa, cherry tomatoes, cucumber, red bell pepper, red onion, avocado, parsley, and cilantro.
• Pour the dressing over the salad and toss gently to combine.
• Serve:
• Serve immediately or refrigerate for 30 minutes to let the flavors meld. Enjoy!

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