Our Quinoa Salad with Mixed Vegetables recipe embodies the perfect balance of wholesome ingredients and delectable flavor. As seasoned food lovers, we’ve experimented with many variations of this dish, refining the recipe over time to create a truly satisfying and nourishing meal. Packed with nutrition and loaded with flavor, this salad showcases a beautiful medley of colorful veggies and hearty quinoa, tossed in a tangy and refreshing vinaigrette dressing. Whether you’re a fan of vegetarian cuisine or simply looking for a healthy and delicious dish, this salad is sure to impress.
Why Quinoa Salad with Mixed Vegetables is a healthy and quick recipe?
Quinoa salad with mixed vegetables is a nutritious and efficient meal option that can provide various health benefits. This dish is packed with protein and fiber, which makes it an excellent option for plant-based eaters. The inclusion of mixed vegetables provides a range of vitamins, minerals, and antioxidants, including vitamin C and potassium. Quinoa is a gluten-free, low-glycemic-index carbohydrate source that supports stable blood sugar and long-lasting energy. Additionally, this recipe is easy to prepare and takes under 30 minutes to make, making it a perfect option for busy weeknights. In summary, quinoa salad with mixed vegetables is a tasty and healthy dish that delivers essential nutrients and can keep you full and satisfied.
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Step 1: Prepare the quinoa
Thoroughly washing the quinoa a few times until the water runs clear and then soak in water for about 30 minutes. When quinoa is soaked, drain the water from the quinoa and let it sit in the strainer.
Step 2: Cook the onion, garlic and ginger
To a heated pan add the cooking oil, onion and 1/4 teaspoon salt. Adding salt to onion will release its moisture and help it cook faster so please don’t skip it.  Fry the onion on medium to medium-high heat until it just starts to brown. Once the onion has starts, add the finely chopped garlic and ginger and fry for 30 seconds.
Step 3: Cook vegetables
Add carrots, green beans and spices (Turmeric, Paprika,Ground Cumin, Ground Coriander, Cayenne Pepper) and mix well. Fry on medium heat for about 2 to 3 minutes.
Step 4: Add quinoa and other vagetables
Add the soaked quinoa, chopped tomatoes, frozen peas, salt and water to the pan. Bring it to a vigorous boil. Then cover the lid and reduce the heat to low. Cook on low heat for about 20 to 25 minutes or until the quinoa is cooked.
Step 5: Serve
Once the quinoa is cooked, turn off the stove. Right away add the spinach leaves while the quinoa is still steaming hot, so that the spinach can wilt from the heat. Along with lemon juice and ground black pepper and mix thoroughly BUT GENTLY. Â Top it with toasted cashews and chopped cilantro (coriander leaves). Serve hot.
Nutrient-Packed Quinoa Salad with Mixed Vegetables
- Total Time: 30minutes
Description
This vibrant Quinoa Salad with Mixed Vegetables is not only delicious but also perfect for those focusing on weight loss and lean eating. Packed with protein-rich quinoa and an array of colorful vegetables, this salad provides essential nutrients to keep you energized and satisfied.
Ingredients
- 1 cup/190g Quinoa (soaked for about 30 minutes)
- 3 Tbsp Olive oil
- 1+1/2 cup 200g Onion
- 1+1/2 Tbsp Garlic or to taste – finely chopped
- 1/2 Tbsp Ginger or to taste  – finely chopped
- 1/2 Tsp Turmeric
- 1 Tsp Paprika (NOT SMOKED)
- 1 Tsp Ground Cumin
- 1 Tsp Ground Coriander
- 1/4 Tsp Cayenne Pepper (Optional)
- Â 1/4 + 3/4 teaspoon of pink Himalayan salt
- 150g / 1 cup Carrots
- 130g / 1 cup Green Beans
- 200g / 1 cup Tomatoes – chopped
- 70g / 1/2 cup Frozen Green Peas
- 325ml / 1+1/3 cup Water OR AS REQUIRED
- 100g / 3+1/2 cup Spinach – LEAVES ONLY
- 1/2 tablespoon Lemon juice
- 1/2 teaspoon Ground Black Pepper
Instructions
Step 1: Prepare the quinoa
- Thoroughly washing the quinoa a few times until the water runs clear and then soak in water for about 30 minutes.
- When quinoa is soaked, drain the water from the quinoa and let it sit in the strainer.
Step 2: Cook the onion, garlic and ginger
- To a heated pan add the cooking oil, onion and 1/4 teaspoon salt.
- Adding salt to onion will release its moisture and help it cook faster so please don’t skip it.
- Â Fry the onion on medium to medium-high heat until it just starts to brown.
- Once the onion has starts, add the finely chopped garlic and ginger and fry for 30 seconds.
Step 3: Cook vegetables
- Add carrots, green beans and spices (Turmeric, Paprika,Ground Cumin, Ground Coriander, Cayenne Pepper) and mix well.
- Fry on medium heat for about 2 to 3 minutes.
Step 4: Add quinoa and other vagetables
- Add the soaked quinoa, chopped tomatoes, frozen peas, salt and water to the pan.
- Bring it to a vigorous boil.
- Then cover the lid and reduce the heat to low.
- Cook on low heat for about 20 to 25 minutes or until the quinoa is cooked.
Step 5: Serve
- Once the quinoa is cooked, turn off the stove.
- Right away add the spinach leaves while the quinoa is still steaming hot, so that the spinach can wilt from the heat.
- Along with lemon juice and ground black pepper and mix thoroughly BUT GENTLY.
- Â Top it with toasted cashews and chopped cilantro (coriander leaves).
- Serve hot.
Equipment
All-Clad D3 Stainless Steel Frying pan cookware set
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All-Clad Essentials Hard Anodized Nonstick Fry Pan
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All-Clad HA1 Hard Anodized Nonstick Fry Pan
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HexClad Hybrid Nonstick 5.5 Qt Deep Sauté Pan and Lid
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BLACK+DECKER 32oz Electric Citrus Juicer
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Zulay Extra Large Lemon Squeezer Stainless Steel
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Buy Now → Notes
- You can add other vegetables like avocado, shredded carrots, or spinach to increase the nutritional value of the salad.
- For added protein, toss in some cooked chickpeas or grilled chicken breast.
- Make a larger batch and store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10minutes
- Cook Time: 20minutes
- Category: HEALTH,Weight-Loss & Diet
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How do I prevent the quinoa from becoming mushy?
Properly rinse the quinoa under cold water to remove the bitter saponin coating. Use a 2:1 water-to-quinoa ratio, bringing the water or broth to a boil before adding the quinoa. Once added, reduce to a simmer, cover, and cook for about 15 minutes until the liquid is absorbed. After cooking, let the quinoa sit covered for an additional 5 minutes to absorb any remaining moisture, then fluff with a fork to achieve a light and fluffy texture.
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What if the salad tastes bland?
Taste and adjust the seasoning as needed, adding salt and pepper incrementally to avoid over-seasoning. Fresh herbs such as parsley and mint can enhance the salad’s flavor profile significantly. For an added kick, consider incorporating a pinch of chili flakes or a splash of balsamic vinegar. Allowing the salad to sit for a few minutes after mixing lets the flavors meld together, creating a more cohesive and flavorful dish.
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How can I ensure the dressing doesn’t separate?
To create a stable emulsion for your dressing, whisk the lemon juice, olive oil, and mustard together slowly until the mixture thickens. You can also shake the ingredients vigorously in a sealed jar or blend them in a small food processor for a more stable emulsion. Just before serving, give the dressing a good shake or whisk to ensure it is well-mixed. This helps achieve a consistent flavor distribution throughout the salad.
