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A vibrant and satisfying salad featuring fluffy quinoa, crisp fresh vegetables, and salty feta, all tossed in a zesty lemon-dijon vinaigrette. It's the perfect healthy and delicious single-serving lunch.
Cook the quinoa
Prepare the vinaigrette
Assemble the salad
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A vibrant and satisfying salad featuring fluffy quinoa, crisp fresh vegetables, and salty feta, all tossed in a zesty lemon-dijon vinaigrette. It's the perfect healthy and delicious single-serving lunch.
This american recipe takes 30 minutes to prepare and yields 1 servings. At 462.15 calories per serving with 12.87g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Garnish and serve
Add 3-4 ounces of grilled chicken breast or a handful of chickpeas for a significant protein boost.
Omit the feta cheese or replace it with a plant-based feta alternative to make this salad fully vegan.
Use pre-cooked, microwaveable quinoa pouches to cut down the cooking time to just a few minutes.
Add a tablespoon of chia seeds or flax seeds to the dressing for extra fiber and omega-3 fatty acids.
Quinoa is one of the few plant foods that contain all nine essential amino acids, making it a complete protein source that supports muscle repair and growth.
The combination of quinoa and fresh vegetables provides a high amount of dietary fiber, which aids digestion, promotes satiety, and helps maintain stable blood sugar levels.
The vinaigrette is made with extra virgin olive oil, a great source of monounsaturated fats that are beneficial for heart health.
The colorful array of vegetables like bell peppers and tomatoes delivers essential vitamins like Vitamin C and antioxidants that help protect your body from damage.
Yes, it is very healthy. It's packed with fiber from the vegetables, complete protein from quinoa, and healthy fats from olive oil. It provides a wide range of vitamins and minerals.
This specific recipe contains approximately 410-430 calories for a 1.5 cup serving, making it a well-balanced and satisfying meal.
Absolutely. You can cook the quinoa and chop the vegetables in advance. Store them in separate airtight containers in the fridge. Mix the dressing right before serving for the best texture.
Yes, this salad works well with other grains like farro, barley, or couscous. Adjust cooking times accordingly.
