There’s nothing quite like a really good veggie salad to make the best dinner or packed lunch. This Best Quinoa Salad Recipe is, well true to its name, the best!
Throw in your favourite roasted veggies, crispy chickpeas, salty olives, fluffy quinoa and toss with a wonderful dijon sugar and sweetner free dressing. I could eat this quinoa salad everyday guys.
This Best Quinoa Salad is:
- Vegan + Plantbased
- Gluten free
It’s also a great base if you’re flexitarian and would work well tossed with cooked chicken or salmon.
The Best Dijon Dressing
Dijon mustard might just be one of my food true loves. It’s smooth, zingy and distinctive – so good, I’m only just short of eating it straight off the spoon! I wanted to create a dressing for this Best Quinoa Salad that was sugar and sweetener free (because quite frankly guys I don’t think dressings need all that extra maple and they’re better for your gut health without) that really captured that distinctive flavour, whilst simultaneously bringing the dish to life.
Why is quinoa great in a salad?
In my opinion, quinoa is crazily underrated! It’s rich in fibre and protein, as well as being packed with those body loving antioxidants. It’s gluten free and a great lower carb alternative to other grains, or as a more nourishing choice for those of you who are more health conscious.
Health benefits aside, quinoa has a delicious fluffy texture, which in my opinion is way better than things like rice or couscous.
The secret to perfectly fluffy quinoa is to steam it for 5 minutes by covering the pan after it’s absorbed all the water. Just gently fluff with a fork to reveal that light, fluffy texture.
I hope you enjoy this one as much as I did. Let me know in the comments below.
Best Quinoa Salad
- 1 jar chickpeas, rinsed + drained
- 1 tsp paprika
- 1 tsp ground cumin
- 1 tbsp tbsp extra virgin olive oil
- Salt to taste
- 1 packet cooked red + white quinoa or 1/2 cup dried uncooked quinoa
- 1/2 cup cherry tomatoes, halved
- 100 g Tenderstem broccoli
- 10 kalamata olives, halved
- 3 mixed sweet baby peppers, diced
- 2 small courgettes, diced
- Handful of fresh parsley, finely chopped
- 3 tbsp extra virgin olive oil
- 1 tbsp dijon
- 1 tbsp red wine vinegar
- salt + pepper to taste
- Pinch of turmeric
- Preheat the oven to 200C / 180 fan.
- Place the chickpeas (option to remove the skins for less bloating), courgettes and peppers on a greaseproof lined baking tray. Toss with spices, salt and olive oil. Roast in the oven for 23 - 35 minutes until the chickpeas are crispy.
- Steam the broccoli for 2 - 3 minutes until el dente or you can roast in the oven with the other veggies if you prefer.
- If using raw quinoa, rinse well and drain. Place 1/2 cup in a pan with 1/2 cup + 1 tbsp of boiling water. Bring to the boil then reduce to a simmer and cook for about 10 - 20 minutes until cooked but still with a bite. Turn off the heat and add a lid. Leave to stand for 5 minutes. Remove the lid and fluff with a fork. If using packet quinoa, cook in the microwave as per the packet instructions.
- Mix the dressing ingredients together in a bowl with a hand balloon whisk.
- Toss veggies with quinoa, fresh herbs and dressing. Option to add more salt and pepper to taste.