Healthy Quinoa Salad!

Quinoa has been a pretty underrated health food in the past. However, it seems like you can find dishes made with quinoa just about anywhere now (and that’s a good thing!)

When we hear “health food” it often puts the thought in our heads that that food is automatically boring and tastes bland. Quinoa is anything but boring! It is so versatile! It can be used as a nutritious replacement for rice, made into a light and healthy salad, or thrown into just about any recipe you can think of.

Quinoa is incredibly nutritious, plus it doesn’t contain any gluten for those who follow a gluten-free diet. It is also jam-packed with fiber, meaning it can help you feel fuller longer and actually aids in reducing the risk of diabetes and heart disease. So basically, what I’m saying is quinoa is a great superfood if you’re looking to add some more healthy options into your diet.

I love pasta salad, so when I heard we were having a pre-Super Bowl potluck party at work, my mind immediately went to pasta. I’ve been trying hard to be more health-conscious though, so I thought to myself “how can I have the taste of pasta salad that I love, but in a lighter way?” And just like that- this Quinoa Salad was born 🙂

Quinoa isn’t necessarily super low in calories, but the health benefits like high fiber and low fat content outweigh the calories in my book. Plus quinoa is just plain fun to eat! It’s basically a little seed that expands and sprouts out when cooked, so you get to eat these fun little balls of nutritional goodness!

ANYWHO. I waited until the last minute to make this dish up, so I used a bottled salad dressing to toss into the quinoa, but you can definitely make your own using some olive oil, fresh lemon, garlic, and vinegar if you prefer!

*Handy dandy printable recipe is at the bottom of the page!*

 

Ingredients:

  • 1 cup quinoa
  • 2 cups chicken or vegetable broth
  • 1 half red onion
  • 1/3 cup chopped sundried tomatoes (not packed in oil)
  • 1/4-1/3 cup chopped cilantro
  • 4 oz crumbled feta cheese
  • 4-6 oz (or about half of a bottle) sundried tomato dressing (or your own if preferred)

Rinse the quinoa thoroughly in a fine mesh strainer to get rid of any powdery residue. (I forgot to take a picture of the quinoa while it was in the strainer, so here’s what the after looked like hahaha)

 

Add the quinoa to a medium saucepan over medium high heat and add the 2 cups of chicken or vegetable broth.

Give it a good stir, and let it come up to a boil.

 

Once it starts to boil, turn the heat down to low, cover the pan, and let it simmer for about 15 minutes.

 

While the quinoa is simmering, prepare the rest of the ingredients. Dice the onion into small pieces.

 

Chop the sundried tomatoes.

 

Then roughly chop the cilantro.

 

Add them all to a large bowl or Tupperware container.

 

Once the quinoa is done, take it off the heat and fluff it up with a wooden spoon, making sure to scrape the bottom of the pan where any bits may be sticking.

 

Let it sit until it cools down (perfect time to do the dishes or have a glass of wine!) then add it on top of the veggies.

 

About an hour before serving, pour on the dressing and mix it up.

 

Then add the crumbled feta, mix it thoroughly, and put back into the fridge until you’re ready to serve!

 

I hope you enjoy it!

 

 

Healthy Quinoa Salad
Serves 6
Light and refreshing quinoa salad!
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Ingredients
  1. 1 cup quinoa
  2. 2 cups chicken or vegetable broth
  3. 1 half red onion
  4. 1/3 cup chopped sundried tomatoes (not packed in oil)
  5. 1/4-1/3 cup chopped cilantro
  6. 4 oz crumbled feta cheese
  7. 4-6 oz (or about half of a bottle) sundried tomato dressing (or your own if preferred)
Instructions
  1. Rinse the quinoa thoroughly in a fine mesh strainer to get rid of any powdery residue.
  2. Add the quinoa to a medium saucepan over medium high heat and add the 2 cups of chicken or vegetable broth. Give it a good stir, and let it come up to a boil.
  3. Once it starts to boil, turn the heat down to low, cover the pan, and let it simmer for about 15 minutes.
  4. While the quinoa is simmering, prepare the rest of the ingredients. Dice the onion into small pieces. Chop the sundried tomatoes. Then roughly chop the cilantro. Add them all to a large bowl or Tupperware container.
  5. Once the quinoa is done, take it off the heat and fluff it up with a wooden spoon, making sure to scrape the bottom of the pan where any bits may be sticking.
  6. Let it sit until it cools down, then add it on top of the veggies.
  7. About an hour before serving, pour on the dressing and mix it up.
  8. Then add the crumbled feta, mix it thoroughly, and put back into the fridge until you’re ready to serve!
Actively Anna http://www.activelyanna.com/

 

 

 

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