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Herbed Quinoa and Vegetable Salad Tasty and Fresh Dish

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- 1 cup quinoa, rinsed - 2 cups vegetable broth or water - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1 bell pepper (red, yellow, or green), diced - 1 small red onion, finely chopped - 1 cup fresh parsley, chopped - 1/2 cup fresh basil, chopped - 1/4 cup olive oil - 2 tablespoons lemon juice - Salt and black pepper to taste - 1 avocado, sliced (for topping) When creating my herbed quinoa and vegetable salad, I focus on fresh ingredients. Each item adds flavor and nutrition. Quinoa is my base. It is a whole grain packed with protein and fiber. I always rinse it to remove any bitterness. Next, I use vegetable broth or water to cook the quinoa. This step boosts the flavor. While the quinoa cooks, I prep the vegetables. Cherry tomatoes bring sweetness and color. I love the crunch of cucumbers and bell peppers. The red onion adds a nice bite. Fresh herbs are key in this salad. I use parsley and basil for a bright taste. Olive oil and lemon juice create a simple dressing. This mix enhances the salad without overpowering it. I sprinkle in salt and pepper to taste, adjusting as needed. Finally, I top the salad with creamy avocado slices. These add richness and healthy fats. This recipe is easy to follow and can be adjusted to your liking. You can find the full recipe below for exact measurements and steps. 1. In a medium saucepan, combine 1 cup of rinsed quinoa and 2 cups of vegetable broth. 2. Bring the mixture to a boil over high heat. Once it boils, reduce the heat to low. 3. Cover the pot and let it simmer for about 15 minutes. The quinoa should be fluffy and the broth absorbed. 4. Remove the pot from heat and let it sit, covered, for 5 more minutes. This step helps the quinoa become light and airy. 1. While the quinoa cooks, chop your vegetables. You will need 1 cup of halved cherry tomatoes, 1 diced cucumber, 1 diced bell pepper, and 1 finely chopped small red onion. 2. In a large bowl, mix the chopped vegetables together. Add 1 cup of chopped fresh parsley and ½ cup of chopped fresh basil for extra flavor. 1. Fluff the cooked quinoa with a fork and let it cool slightly. Add the quinoa to the bowl with the mixed vegetables. 2. In a small bowl, whisk together ¼ cup of olive oil, 2 tablespoons of lemon juice, salt, and black pepper to create a dressing. 3. Drizzle the dressing over the quinoa and vegetable mix. Toss gently until everything is well combined. 4. Taste and adjust the seasoning by adding more salt or pepper if needed. 5. To serve, scoop the salad into bowls and top each serving with slices of avocado. For the full recipe, check out the details above. Enjoy this fresh and vibrant dish! To avoid mushy quinoa, always rinse it well before cooking. Rinsing removes bitter saponins from the grains. Use a fine-mesh strainer for the best results. After rinsing, use a 2:1 ratio of liquid to quinoa. This ensures the grains cook evenly. Also, let the quinoa sit for a few minutes after cooking. This step helps it fluff up nicely. For extra flavor, try adding different dressings. A tahini-based dressing gives a creamy touch. You can also mix in some balsamic vinegar for a tangy twist. To balance flavors, use fresh herbs like dill or cilantro. These herbs can brighten up your salad and add layers of taste. For a great presentation, serve the salad in a large bowl. You can also use individual plates for a special touch. Add extra herbs or avocado slices on top for color. This makes the dish more appealing. Pair this salad with grilled chicken or shrimp for a complete meal. It also works well as a side dish for any main course. {{image_2}} You can swap quinoa for other grains like brown rice or farro. These grains bring their own flavors and textures. For a gluten-free option, use millet or buckwheat. If you want a vegan twist, skip the honey in dressings or toppings. Using seasonal vegetables makes this salad fresh and vibrant. In summer, add zucchini or corn for sweet crunch. In fall, roasted butternut squash or Brussels sprouts work great. For a winter salad, you can use hearty root vegetables like carrots and beets. Adding nuts or seeds gives the salad a nice crunch. Try walnuts or pumpkin seeds for added protein. You can also spice it up by adding cumin or chili flakes for a kick. These small changes can turn a simple salad into a flavor explosion. To keep your herbed quinoa and vegetable salad fresh, store it in an airtight container. Place it in the fridge right after serving. This helps maintain its vibrant flavors. You can safely store it for up to three days. After that, the veggies may lose their crunch and taste. You can freeze quinoa salad, but it may change texture. The veggies might become mushy when thawed. If you do freeze it, use a freezer-safe container. Make sure to leave space for expansion. To thaw, place it in the fridge overnight. Reheat it gently in a pan or microwave, but avoid overcooking. To refresh your leftovers, add a splash of lemon juice. This brightens the flavors. You can also toss in some fresh herbs or extra diced veggies. Adding a new ingredient helps bring life back into the salad. Serve with a few avocado slices to make it look fresh and appealing. Enjoy this salad as a tasty and refreshing dish! For the complete recipe, check the Full Recipe section. To make quinoa fluffy, rinse it well under cold water. Rinsing removes bitter saponins. Use a 2:1 water-to-quinoa ratio. Bring it to a boil, then reduce the heat. Cover and let it simmer for about 15 minutes. Once cooked, let it sit for 5 minutes off the heat. Fluff it gently with a fork. This method gives you light, fluffy quinoa every time. Yes, you can make this salad in advance. Prepare the quinoa and chop the veggies ahead of time. Store them separately in airtight containers. Combine them just before serving. This keeps the salad fresh and crunchy. If you want to prep the dressing, you can do that too. Just mix it and store it in the fridge. You can add sliced avocado for creaminess and good fats. Nuts like almonds or walnuts provide a nice crunch. Seeds such as pumpkin or sunflower add extra nutrition. Feta cheese offers a salty kick. Fresh herbs like cilantro or mint can boost flavor. These toppings make your salad even healthier and tastier. For the full recipe, check out the details above. This recipe shows how to make a delicious quinoa salad. We covered the right ingredients, cooking steps, and tips to get the best flavor. Remember, you can mix in seasonal veggies and adjust the dressing to make it your own. Whether you eat it fresh or store it for later, this salad is a great choice. Enjoy experimenting with flavors and find what you like best!

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Looking for a fresh and tasty dish that’s easy to make? Herbed Quinoa and Vegetable Salad is just what you need! Packed with colorful veggies and vibrant herbs, this salad is not only healthy but also full of flavor. I’ll guide you through the simple steps to create a delightful meal. Get ready to impress your taste buds with this vibrant, wholesome dish!

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Ingredients

List of Ingredients

– 1 cup quinoa, rinsed

– 2 cups vegetable broth or water

– 1 cup cherry tomatoes, halved

– 1 cucumber, diced

– 1 bell pepper (red, yellow, or green), diced

– 1 small red onion, finely chopped

– 1 cup fresh parsley, chopped

– 1/2 cup fresh basil, chopped

– 1/4 cup olive oil

– 2 tablespoons lemon juice

– Salt and black pepper to taste

– 1 avocado, sliced (for topping)

When creating my herbed quinoa and vegetable salad, I focus on fresh ingredients. Each item adds flavor and nutrition. Quinoa is my base. It is a whole grain packed with protein and fiber. I always rinse it to remove any bitterness.

Next, I use vegetable broth or water to cook the quinoa. This step boosts the flavor. While the quinoa cooks, I prep the vegetables. Cherry tomatoes bring sweetness and color. I love the crunch of cucumbers and bell peppers. The red onion adds a nice bite.

Fresh herbs are key in this salad. I use parsley and basil for a bright taste. Olive oil and lemon juice create a simple dressing. This mix enhances the salad without overpowering it. I sprinkle in salt and pepper to taste, adjusting as needed. Finally, I top the salad with creamy avocado slices. These add richness and healthy fats.

This recipe is easy to follow and can be adjusted to your liking. You can find the full recipe below for exact measurements and steps.

Step-by-Step Instructions

Cooking the Quinoa

1. In a medium saucepan, combine 1 cup of rinsed quinoa and 2 cups of vegetable broth.

2. Bring the mixture to a boil over high heat. Once it boils, reduce the heat to low.

3. Cover the pot and let it simmer for about 15 minutes. The quinoa should be fluffy and the broth absorbed.

4. Remove the pot from heat and let it sit, covered, for 5 more minutes. This step helps the quinoa become light and airy.

Preparing the Vegetables

1. While the quinoa cooks, chop your vegetables. You will need 1 cup of halved cherry tomatoes, 1 diced cucumber, 1 diced bell pepper, and 1 finely chopped small red onion.

2. In a large bowl, mix the chopped vegetables together. Add 1 cup of chopped fresh parsley and ½ cup of chopped fresh basil for extra flavor.

Assembling the Salad

1. Fluff the cooked quinoa with a fork and let it cool slightly. Add the quinoa to the bowl with the mixed vegetables.

2. In a small bowl, whisk together ¼ cup of olive oil, 2 tablespoons of lemon juice, salt, and black pepper to create a dressing.

3. Drizzle the dressing over the quinoa and vegetable mix. Toss gently until everything is well combined.

4. Taste and adjust the seasoning by adding more salt or pepper if needed.

5. To serve, scoop the salad into bowls and top each serving with slices of avocado.

For the full recipe, check out the details above. Enjoy this fresh and vibrant dish!

Tips & Tricks

Perfecting Quinoa Texture

To avoid mushy quinoa, always rinse it well before cooking. Rinsing removes bitter saponins from the grains. Use a fine-mesh strainer for the best results. After rinsing, use a 2:1 ratio of liquid to quinoa. This ensures the grains cook evenly. Also, let the quinoa sit for a few minutes after cooking. This step helps it fluff up nicely.

Dressing Recommendations

For extra flavor, try adding different dressings. A tahini-based dressing gives a creamy touch. You can also mix in some balsamic vinegar for a tangy twist. To balance flavors, use fresh herbs like dill or cilantro. These herbs can brighten up your salad and add layers of taste.

Serving Suggestions

For a great presentation, serve the salad in a large bowl. You can also use individual plates for a special touch. Add extra herbs or avocado slices on top for color. This makes the dish more appealing. Pair this salad with grilled chicken or shrimp for a complete meal. It also works well as a side dish for any main course.

Variations

Ingredient Substitutions

You can swap quinoa for other grains like brown rice or farro. These grains bring their own flavors and textures. For a gluten-free option, use millet or buckwheat. If you want a vegan twist, skip the honey in dressings or toppings.

Seasonal Adjustments

Using seasonal vegetables makes this salad fresh and vibrant. In summer, add zucchini or corn for sweet crunch. In fall, roasted butternut squash or Brussels sprouts work great. For a winter salad, you can use hearty root vegetables like carrots and beets.

Flavor Enhancements

Adding nuts or seeds gives the salad a nice crunch. Try walnuts or pumpkin seeds for added protein. You can also spice it up by adding cumin or chili flakes for a kick. These small changes can turn a simple salad into a flavor explosion.

Storage Info

Storing Leftovers

To keep your herbed quinoa and vegetable salad fresh, store it in an airtight container. Place it in the fridge right after serving. This helps maintain its vibrant flavors. You can safely store it for up to three days. After that, the veggies may lose their crunch and taste.

Freezing Guidelines

You can freeze quinoa salad, but it may change texture. The veggies might become mushy when thawed. If you do freeze it, use a freezer-safe container. Make sure to leave space for expansion. To thaw, place it in the fridge overnight. Reheat it gently in a pan or microwave, but avoid overcooking.

Refreshing Salad Before Serving

To refresh your leftovers, add a splash of lemon juice. This brightens the flavors. You can also toss in some fresh herbs or extra diced veggies. Adding a new ingredient helps bring life back into the salad. Serve with a few avocado slices to make it look fresh and appealing. Enjoy this salad as a tasty and refreshing dish! For the complete recipe, check the Full Recipe section.

FAQs

How to make quinoa fluffy?

To make quinoa fluffy, rinse it well under cold water. Rinsing removes bitter saponins. Use a 2:1 water-to-quinoa ratio. Bring it to a boil, then reduce the heat. Cover and let it simmer for about 15 minutes. Once cooked, let it sit for 5 minutes off the heat. Fluff it gently with a fork. This method gives you light, fluffy quinoa every time.

Can I make this salad in advance?

Yes, you can make this salad in advance. Prepare the quinoa and chop the veggies ahead of time. Store them separately in airtight containers. Combine them just before serving. This keeps the salad fresh and crunchy. If you want to prep the dressing, you can do that too. Just mix it and store it in the fridge.

What are some healthy toppings for quinoa salad?

You can add sliced avocado for creaminess and good fats. Nuts like almonds or walnuts provide a nice crunch. Seeds such as pumpkin or sunflower add extra nutrition. Feta cheese offers a salty kick. Fresh herbs like cilantro or mint can boost flavor. These toppings make your salad even healthier and tastier. For the full recipe, check out the details above.

This recipe shows how to make a delicious quinoa salad. We covered the right ingredients, cooking steps, and tips to get the best flavor. Remember, you can mix in seasonal veggies and adjust the dressing to make it your own. Whether you eat it fresh or store it for later, this salad is a great choice. Enjoy experimenting with flavors and find what you like best!

- 1 cup quinoa, rinsed - 2 cups vegetable broth or water - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1 bell pepper (red, yellow, or green), diced - 1 small red onion, finely chopped - 1 cup fresh parsley, chopped - 1/2 cup fresh basil, chopped - 1/4 cup olive oil - 2 tablespoons lemon juice - Salt and black pepper to taste - 1 avocado, sliced (for topping) When creating my herbed quinoa and vegetable salad, I focus on fresh ingredients. Each item adds flavor and nutrition. Quinoa is my base. It is a whole grain packed with protein and fiber. I always rinse it to remove any bitterness. Next, I use vegetable broth or water to cook the quinoa. This step boosts the flavor. While the quinoa cooks, I prep the vegetables. Cherry tomatoes bring sweetness and color. I love the crunch of cucumbers and bell peppers. The red onion adds a nice bite. Fresh herbs are key in this salad. I use parsley and basil for a bright taste. Olive oil and lemon juice create a simple dressing. This mix enhances the salad without overpowering it. I sprinkle in salt and pepper to taste, adjusting as needed. Finally, I top the salad with creamy avocado slices. These add richness and healthy fats. This recipe is easy to follow and can be adjusted to your liking. You can find the full recipe below for exact measurements and steps. 1. In a medium saucepan, combine 1 cup of rinsed quinoa and 2 cups of vegetable broth. 2. Bring the mixture to a boil over high heat. Once it boils, reduce the heat to low. 3. Cover the pot and let it simmer for about 15 minutes. The quinoa should be fluffy and the broth absorbed. 4. Remove the pot from heat and let it sit, covered, for 5 more minutes. This step helps the quinoa become light and airy. 1. While the quinoa cooks, chop your vegetables. You will need 1 cup of halved cherry tomatoes, 1 diced cucumber, 1 diced bell pepper, and 1 finely chopped small red onion. 2. In a large bowl, mix the chopped vegetables together. Add 1 cup of chopped fresh parsley and ½ cup of chopped fresh basil for extra flavor. 1. Fluff the cooked quinoa with a fork and let it cool slightly. Add the quinoa to the bowl with the mixed vegetables. 2. In a small bowl, whisk together ¼ cup of olive oil, 2 tablespoons of lemon juice, salt, and black pepper to create a dressing. 3. Drizzle the dressing over the quinoa and vegetable mix. Toss gently until everything is well combined. 4. Taste and adjust the seasoning by adding more salt or pepper if needed. 5. To serve, scoop the salad into bowls and top each serving with slices of avocado. For the full recipe, check out the details above. Enjoy this fresh and vibrant dish! To avoid mushy quinoa, always rinse it well before cooking. Rinsing removes bitter saponins from the grains. Use a fine-mesh strainer for the best results. After rinsing, use a 2:1 ratio of liquid to quinoa. This ensures the grains cook evenly. Also, let the quinoa sit for a few minutes after cooking. This step helps it fluff up nicely. For extra flavor, try adding different dressings. A tahini-based dressing gives a creamy touch. You can also mix in some balsamic vinegar for a tangy twist. To balance flavors, use fresh herbs like dill or cilantro. These herbs can brighten up your salad and add layers of taste. For a great presentation, serve the salad in a large bowl. You can also use individual plates for a special touch. Add extra herbs or avocado slices on top for color. This makes the dish more appealing. Pair this salad with grilled chicken or shrimp for a complete meal. It also works well as a side dish for any main course. {{image_2}} You can swap quinoa for other grains like brown rice or farro. These grains bring their own flavors and textures. For a gluten-free option, use millet or buckwheat. If you want a vegan twist, skip the honey in dressings or toppings. Using seasonal vegetables makes this salad fresh and vibrant. In summer, add zucchini or corn for sweet crunch. In fall, roasted butternut squash or Brussels sprouts work great. For a winter salad, you can use hearty root vegetables like carrots and beets. Adding nuts or seeds gives the salad a nice crunch. Try walnuts or pumpkin seeds for added protein. You can also spice it up by adding cumin or chili flakes for a kick. These small changes can turn a simple salad into a flavor explosion. To keep your herbed quinoa and vegetable salad fresh, store it in an airtight container. Place it in the fridge right after serving. This helps maintain its vibrant flavors. You can safely store it for up to three days. After that, the veggies may lose their crunch and taste. You can freeze quinoa salad, but it may change texture. The veggies might become mushy when thawed. If you do freeze it, use a freezer-safe container. Make sure to leave space for expansion. To thaw, place it in the fridge overnight. Reheat it gently in a pan or microwave, but avoid overcooking. To refresh your leftovers, add a splash of lemon juice. This brightens the flavors. You can also toss in some fresh herbs or extra diced veggies. Adding a new ingredient helps bring life back into the salad. Serve with a few avocado slices to make it look fresh and appealing. Enjoy this salad as a tasty and refreshing dish! For the complete recipe, check the Full Recipe section. To make quinoa fluffy, rinse it well under cold water. Rinsing removes bitter saponins. Use a 2:1 water-to-quinoa ratio. Bring it to a boil, then reduce the heat. Cover and let it simmer for about 15 minutes. Once cooked, let it sit for 5 minutes off the heat. Fluff it gently with a fork. This method gives you light, fluffy quinoa every time. Yes, you can make this salad in advance. Prepare the quinoa and chop the veggies ahead of time. Store them separately in airtight containers. Combine them just before serving. This keeps the salad fresh and crunchy. If you want to prep the dressing, you can do that too. Just mix it and store it in the fridge. You can add sliced avocado for creaminess and good fats. Nuts like almonds or walnuts provide a nice crunch. Seeds such as pumpkin or sunflower add extra nutrition. Feta cheese offers a salty kick. Fresh herbs like cilantro or mint can boost flavor. These toppings make your salad even healthier and tastier. For the full recipe, check out the details above. This recipe shows how to make a delicious quinoa salad. We covered the right ingredients, cooking steps, and tips to get the best flavor. Remember, you can mix in seasonal veggies and adjust the dressing to make it your own. Whether you eat it fresh or store it for later, this salad is a great choice. Enjoy experimenting with flavors and find what you like best!

Herbed Quinoa and Vegetable Salad

Discover the refreshing flavor of herbed quinoa and vegetable salad! This easy recipe combines fluffy quinoa with vibrant veggies like cherry tomatoes, cucumber, and bell peppers, all tossed in a zesty dressing. Perfect for a healthy meal or a side dish, this salad is not only nutritious but also colorful and satisfying. Click to explore this recipe and create a delicious dish that will impress your family and friends!
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Ingredients
  

1 cup quinoa, rinsed

2 cups vegetable broth or water

1 cup cherry tomatoes, halved

1 cucumber, diced

1 bell pepper (red, yellow, or green), diced

1 small red onion, finely chopped

1 cup fresh parsley, chopped

1/2 cup fresh basil, chopped

1/4 cup olive oil

2 tablespoons lemon juice

Salt and black pepper to taste

1 avocado, sliced (for topping)

Instructions
 

In a medium saucepan, combine the rinsed quinoa and vegetable broth or water. Bring to a boil over high heat.

    Once boiling, reduce heat to low, cover, and simmer for about 15 minutes or until quinoa is fluffy and liquid is absorbed. Remove from heat and let it sit, covered, for 5 more minutes.

      While the quinoa is cooking, prepare the vegetables: in a large mixing bowl, combine the cherry tomatoes, cucumber, bell pepper, red onion, parsley, and basil.

        In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper to create a dressing.

          Fluff the cooked quinoa with a fork and let it cool slightly, then add it to the bowl with the vegetables.

            Drizzle the dressing over the quinoa and vegetables. Toss gently until everything is well combined.

              Adjust seasoning with additional salt and pepper if needed.

                To serve, scoop the salad into bowls and top each serving with slices of avocado.

                  Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4

                    - Presentation Tips: Serve in a large salad bowl or individual portions, garnished with extra herbs and avocado slices for a fresh touch. You can also drizzle a bit more olive oil on top for added richness.

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