Toasted Quinoa Salad
Elevate your salad game with this vibrant Toasted Quinoa Salad, a wholesome and refreshing dish packed with flavor and texture. The star of this recipe is nutty, golden-brown quinoa, toasted to perfection before being simmered and fluffed, creating a deliciously hearty base. Tossed with crisp cucumber, juicy cherry tomatoes, zesty red onion, and fresh parsley, this salad bursts with Mediterranean-inspired flavors. A tangy homemade dressing of lemon juice, Dijon mustard, and a touch of honey ties everything together, while crumbled feta cheese and toasted almonds add creamy and crunchy dimensions. Ready in just 35 minutes, this versatile quinoa salad is perfect as a light lunch, a colorful side dish, or a make-ahead meal for busy weeks. Healthy, satisfying, and brimming with vibrant ingredients, this recipe is your go-to for nutritious and irresistible salads.
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Recipe Information
Ingredients
- 1 cup quinoa
- 2 cups water
- 3 tablespoons olive oil
- 3 tablespoons lemon juice
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup cherry tomatoes
- 1 medium cucumber
- 0.5 small red onion
- 0.25 cup parsley
- 0.5 cup feta cheese
- 0.25 cup almonds
Instructions
Rinse the quinoa thoroughly under cold water using a fine-mesh strainer to remove any bitterness.
Heat a dry skillet over medium heat. Add the rinsed quinoa and toast it for 5-7 minutes, stirring constantly, until it becomes fragrant and golden brown.
In a medium saucepan, bring 2 cups of water to a boil. Add the toasted quinoa, reduce heat to low, cover, and simmer for 15 minutes or until all the water is absorbed.
Remove the quinoa from the heat and fluff it with a fork. Let it cool to room temperature.
Meanwhile, prepare the dressing by whisking together 2 tablespoons of olive oil, lemon juice, honey, Dijon mustard, salt, and black pepper in a small bowl. Adjust seasoning to taste.
Dice the cucumber, halve the cherry tomatoes, and finely chop the red onion and parsley. Set these aside.
Toast the almonds in a dry skillet over medium heat for 3-4 minutes, stirring constantly, until lightly golden. Remove from heat and let cool.
In a large mixing bowl, combine the cooled quinoa, diced cucumber, halved cherry tomatoes, chopped red onion, parsley, feta cheese, and toasted almonds.
Drizzle the prepared dressing over the quinoa and vegetable mixture. Toss gently to combine, ensuring the dressing is evenly distributed.
Serve immediately or refrigerate for about an hour to let the flavors meld together. Garnish with additional parsley or feta if desired.
Nutrition Facts
Calories |
1487 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.5 g | 115% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 4556 mg | 198% | |
| Total Carbohydrate | 128.9 g | 47% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 17.8 g | ||
| Protein | 45.3 g | 91% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 603 mg | 46% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 1050 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
