Quinoa Salad Recipe
A refreshing quinoa salad with crisp vegetables, fresh herbs, and a tangy vinaigrette. This high-protein, no-alcohol, halal-friendly dish is perfect for quick lunches or vibrant side dishes.
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Servings: 4 servings
Calories: 340kcal
Ingredients
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 1 cup chopped cucumber
- 1 cup diced cherry tomatoes
- 1/2 cup chopped red bell pepper
- 1/4 cup chopped fresh cilantro
- 3 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 clove garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- Optional: 1/2 cup crumbled feta cheese or halal-certified avocado
Instructions
- Rinse quinoa and cook in water or broth for 12 minutes until tender.
- Chop vegetables while quinoa cooks.
- Allow cooked quinoa to cool completely (10-15 minutes) to prevent sogginess.
- In a bowl, mix olive oil, vinegar, garlic, salt, and pepper to make dressing.
- Combine cooled quinoa, vegetables, and herbs.
- Drizzle dressing over salad and toss gently.
- Optional: Fold in feta or avocado just before serving.
Notes
Cool quinoa before mixing to preserve texture
Use seasonal vegetables like zucchini or carrots
Store in airtight containers up to 3 days
For extra protein, add roasted chickpeas or halal chicken
Use seasonal vegetables like zucchini or carrots
Store in airtight containers up to 3 days
For extra protein, add roasted chickpeas or halal chicken
Nutrition
Serving: 1g | Calories: 340kcal | Carbohydrates: 40g | Protein: 11g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 230mg | Fiber: 5g | Sugar: 4g