A quinoa and green vegetable salad is a nutritious and delicious dish that's packed with protein and fiber. It’s perfect as a light lunch or a side dish. Here’s a simple recipe to make it:
Ingredients:
- 1 cup quinoa
- 2 cups vegetable broth (or water)
- 2 cups green vegetables (such as spinach, kale, broccoli, peas, or green beans)
- 1/2 cucumber, diced
- 1 avocado, diced (optional)
- 1/4 cup green onions, chopped
- 1/4 cup fresh herbs (like parsley, cilantro, or mint), chopped
- 1/4 cup feta cheese (optional)
For the dressing:
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard (optional)
- Salt and freshly ground black pepper to taste
Instructions:
1. Cook the Quinoa:
- Rinse the quinoa under cold water to remove bitterness. In a saucepan, bring the vegetable broth (or water) to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let it cool.
2. Blanch the Green Vegetables:
- If using broccoli, green beans, or other hard vegetables, blanch them in boiling water for about 2-3 minutes until tender-crisp, then immediately transfer them to ice water to stop cooking. Drain and set aside. For leafy greens like spinach or kale, you can simply chop them and add them raw.
3. Prepare the Dressing:
- In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard (if using), salt, and pepper until well combined.
4. Combine Salad Ingredients:
- In a large bowl, combine the cooked quinoa, blanched green vegetables, diced cucumber, avocado, green onions, and fresh herbs.
5. Dress the Salad:
- Pour the dressing over the salad and toss gently to combine. Sprinkle feta cheese on top if desired.
6. Serve:
- Serve the salad immediately or refrigerate it for about 30 minutes to let the flavors meld. It can be enjoyed cold or at room temperature.
Tips:
- Add Protein: You can add chickpeas, black beans, or grilled chicken for extra protein.
- Vegetable Variations: Feel free to customize with seasonal vegetables like zucchini, asparagus, or bell peppers.
- Storage: This salad keeps well in the fridge for a few days, making it great for meal prep.
Enjoy your quinoa and green vegetable salad! Would you like suggestions for pairings or additional variations?
