Keen-wah, will you ever leave my teeth? Quinoa is a plant-based protein powerhouse. Technically a seed rather than a grain, it is a complete protein and can be a great alternative to rice or couscous for those who have trouble digesting grains. It also brings a pleasant, nutty flavor when toasted.
With summer approaching and barbecue season on the horizon, it’s the perfect time to bring out quinoa salads. This one makes an ideal side dish for gatherings: light, fresh, and simple to prepare.
I toast the quinoa first to remove any slight bitterness and to add a toasty, nutty note. I usually avoid rinsing quinoa because those tiny seeds often slip through strainers, and toasting gives a better flavor and texture.
This salad is very forgiving — feel free to swap or add ingredients to suit your taste. I use toasted sunflower and sesame seeds for extra crunch and nuttiness, but pine nuts or roasted almonds would work beautifully. If you like heat, add chopped hot peppers to turn this into a bright, spicy salad. Tailor it to your preferences and have fun with the combinations.
What is one of your favorite side dishes?
Tell me if you liked the recipe in the comments. If you recreate this salad, tag me on Instagram or Facebook — I’d love to see your version.
One Love,
A.J.
Fresh Quinoa Salad
Pin Recipe
Ingredients
- 1 cup quinoa
- 1 cucumber
- 2 tomatoes
- 1 bell pepper
- 1 can black beans
- 1 cup corn
- 2 tsp garlic powder
- 3 tbsp nutritional yeast
- 1 lemon juice and zest
- 1 spring onion
- 1 handful cilantro
- 1/3 cup toasted sesame seeds
- 1/3 cup toasted sun flower seeds
Instructions
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Start by heating a splash of oil in a pan over medium-low heat. Add the quinoa and toast, stirring, until the seeds begin to pop and release a nutty aroma. When the quinoa takes on a light brown color, add water or vegetable stock, cover, and simmer until the liquid is absorbed and the quinoa is tender (follow package guidance for exact time). Remove from heat, fluff with a fork, and allow the quinoa to cool.
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Transfer the cooled quinoa to a mixing bowl. Add the cucumber, tomatoes, bell pepper, black beans, corn, spring onion, cilantro, toasted seeds, garlic powder, nutritional yeast, and lemon juice and zest. Toss everything together until well combined. Adjust seasoning to taste and serve chilled or at room temperature. Enjoy!