I love quinoa, and during the warmer months, it becomes a staple in our home. This super grain is the perfect foil to any flavor and is delicious at any temperature. Though our favorite way is to enjoy it in salads, now that the sun is shining and the air a bit warmer, I figured it was time. The latest one that I created loaded with blanched string beans, colorful grape tomatoes, parsley, feta cheese, and even has a sprinkling of candied walnuts is so good. And then a wonderful vinaigrette is drizzled on top. Vegetable Quinoa Salad is so delicious, fresh-tasting, and healthy. It's perfect as a side dish, light lunch, and it's ideal for adding some grilled fish or chicken. It's diners choice with this yummy salad and leftovers are equally as good.
Ingredients for Vegetable Quinoa Salad:
Salad:
2 cups quinoa, rinsed well
1 pound string beans, blanched
8 ounces cherry or grape tomatoes, halved
1/2 cup parsley leaves
1/3 crumbled feta cheese
1/4 cup candied almonds, click HERE for the link
Dressing:
1/2 cup extra virgin olive oil
2 teaspoons balsamic vinegar
2 teaspoons Dijon mustard
1 finely chopped shallot
kosher salt
black pepper
Time-Saving Tips: The quinoa can be prepared a day in advance and refrigerated. The salad can be assembled 1-2 hours before serving; dress right before enjoying. Feel free to use purchase candied almonds or walnuts.
Let's see what we need.
Ready to cook.
Combine the quinoa and 4 cups of water in a pot. Bring to a boil. Reduce to a simmer and cover. Cook for about 12-15 minutes until all of the liquid is absorbed. Fluff with a fork and spread the quinoa on a cookie sheet to cool.
I like to add all of the dressing ingredients in a small jar. Once I add the ingredients, I put the lid on top and shake. If you don't have a jar, a small bowl, and a spoon to stir works, too. Set aside.
Once the quinoa has cooled the salad can be assembled. Add the quinoa to a large bowl and toss in the beans and cheese. Gently add and distribute the rest of the ingredients. Fold in some of the dressing; add salt and pepper to taste.
It's ready! This salad is delicious. It's great as a side dish with a roast, fish or anything grilled. Leftovers make an especially tasty lunch the next day, too!
Enjoy!
Vegetable Quinoa Salad:
Salad:
2 cups quinoa, rinsed well
1 pound string beans, blanched
8 ounces cherry or grape tomatoes, halved
1/2 cup parsley leaves
1/3 crumbled feta cheese
1/4 cup candied almonds, click HERE for the link
Dressing:
1/2 cup extra virgin olive oil
2 teaspoons balsamic vinegar
2 teaspoons Dijon mustard
1 finely chopped shallot
kosher salt
black pepper
Combine the quinoa and 4 cups of water in a pot. Bring to a boil. Reduce to a simmer and cover. Cook for about 12-15 minutes until all of the liquid is absorbed. Fluff with a fork and spread the quinoa on a cookie sheet to cool.
I like to add all of the dressing ingredients in a small jar. Once I add the ingredients, I put the lid on top and shake. If you don't have a jar, a small bowl, and a spoon to stir works, too. Set aside.
Once the quinoa has cooled the salad can be assembled. Add the quinoa to a large bowl and toss in the beans and cheese. Gently add and distribute the rest of the ingredients. Fold in some of the dressing; add salt and pepper to taste.
Time-Saving Tips: The quinoa can be prepared a day in advance and refrigerated. The salad can be assembled 1-2 hours before serving; dress right before enjoying. Feel free to use purchase candied almonds or walnuts.
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