Confetti Quinoa Salad
When we’re stuck dead center in a Winnipeg winter—what do we do? How about make colorful summery salads? This quinoa salad won my heart over. I’m a pesto fanatic so I was happy when the Fresh Juice magazine featured a quinoa recipe that was all dressed in a basil dressing and could be assembled with minimal cooking. I've adapted the recipe a bit from the original (which, I couldn't seem to find online)!
Why do I often recommend giving quinoa a try? Well, it’s a whole grain that boasts itself as a great source of protein, making it perfect to include in a plant-based diet. For those with a gluten sensitivity, this grain is a dream come true as it’s naturally gluten-free. Quinoa can be purchased in different forms— whole grain or as ground flour. You’ll even find it offered in an array of colors: white, black, red—but really, they’re all the same. We typically consume quinoa 2-3x a week in our households as a hearty salad like this one, as a side dish or in the form of patties. Give this recipe a try and let me know what you think!
Confetti Quinoa Salad
PREP TIME: 10 mins
COOK TIME: 20 mins
TOTAL TIME: 30 mins
Serves: 8
INGREDIENTS
1 cup quinoa
2 cups water
1 yellow pepper, diced
1 red pepper, diced (optional, great especially if you want to increase your veggie intake)
1 cup diced English cucumber
1/3 cup chopped red onion
1 can (19 oz) no-salt-added chickpeas, drained and rinsed
1/3 cup crumbled feta cheese
½ cup cherry tomatoes, halved
Toasted pine nuts for garnish (optional)
Dressing:
2 tbsp prepared pesto (I love the Classico Pesto)
2 tbsp white wine vinegar
2 tbsp olive oil
1/4 tsp black pepper
INSTRUCTIONS
In saucepan, add quinoa and water (if quinoa isn't the pre-rinsed type, first rinse and drain well). Bring to a boil, reduce heat then cover and simmer for 18 to 20 minutes or until all liquid has been absorbed. Remove from heat and let stand for 5 minutes. Fluff with fork. Transfer to large bowl. Let cool for 15 minutes.
Meanwhile, in a small bowl, whisk together pesto, vinegar, oil and pepper.
In a large bowl, add quinoa, yellow pepper, cucumber, onion, and chickpeas. Add dressing and toss gently to coat. Fold in feta and tomatoes. Sprinkle with pine nuts, if desired.
NOTES:
Feel free to add in other veggies you may enjoy, or sun dried tomatoes for additional flavor.
This recipe makes a large batch so you may want to cut the ingredients in half if you’re just feeding yourself or a small group.
This salad keeps well for a few days in the fridge so it’s great as leftovers!
