Quinoa Salad
The inspiration for this Quinoa Salad recipe all started with some fresh from my mom’s garden banana peppers. One of my favorite peppers, with a tangy, slight spice, without a stinging heat. What better accompaniment, than to add to a hearty and healthy Quinoa Salad. This nourishing salad has a high amount of plant protein packed in, with the quinoa and the hearts of palm, you’ll get a whooping 10 grams per cup serving (adequate for a meal on its own.) With the added nutrients from the veggies, and cranberries, you’ve got a complete, easy to make meal.
Let’s begin!
Ingredients:
1 cup quinoa grains
6-8 cups of water
3-4 chopped hearts of palm
3-4 banana peppers
1 red bell pepper
1 green bell pepper
1/2 dried cranberries
1/2 cup Italian dressing
Chop all the vegetables up, place in a bowl and set aside.
In a medium sauce pot, bring 6-8 cups of water to a boil, the add 1 cup quinoa, stir and reduce heat.
Continue to low boil until desired texture. (12 minutes for al-dente or 14 minutes for a softer texture.)
After your quinoa is finished cooking to desired texture, remove from heat and use a fine mesh strainer to drain and rinse quinoa.
Add rinsed quinoa to a large bowl, then add dried cranberries.
Add chopped vegetables and dressing and stir until well blended.
It’s as easy as that! Refrigerate until ready to serve.
Like I referenced before, it is a great stand alone, complete meal, but also would be fantastic alongside fish or chicken.
Enjoy!
💜Julie
Quinoa Salad
Ingredients
Instructions
- Chop all the vegetables up, place in a bowl and set aside.
- In a medium sauce pot, bring 6-8 cups of water to a boil, the add 1 cup Quinoa, stir and reduce heat.
- Continue to low boil until desired texture. (12 minutes for al-dente or 14 minutes for a softer texture.)
- After your quinoa is finished cooking to desired texture, remove from heat and use a fine mesh strainer to drain and rinse quinoa.
- Add rinsed quinoa to a large bowl, then add dried cranberries.
- Add chopped vegetables and dressing and stir until well blended and enjoy! Refrigerate until served.
Notes
Tip: You can make this salad ahead of time and enjoy for a quick lunch or add to a meal prep plan.
How long will homemade quinoa salad last? When refrigerated, it will last up to one week.
Note: Makes eight 1/2 cup servings.
Nutrition Facts
Calories
122.41Fat (grams)
4.48Sat. Fat (grams)
0.6Carbs (grams)
17.45Fiber (grams)
2.23Net carbs
15.22Sugar (grams)
2.8Protein (grams)
3.43Sodium (milligrams)
160.51Cholesterol (grams)
0Nutrition Disclaimer: Nutritional Information is provided as a courtesy only and should be viewed as an estimate. Ingredients can vary with brands and size and Inspiration Apron makes no guarantees to the accuracy of this information.
