Quinoa and Mixed Greens Salad
A vibrant and hearty salad featuring fluffy quinoa, crisp mixed greens, cucumber, and bell peppers. This high-fiber base is perfect for topping with grilled chicken and a light vinaigrette for a satisfying and healthy meal.
For 4 servings
Cook the quinoa.
- Rinse the quinoa thoroughly in a fine-mesh sieve under cold water.
- In a small saucepan, combine the rinsed quinoa and 2 cups of water.
- Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the water is absorbed.
TIPRinsing quinoa removes its natural saponin coating, which can have a bitter taste.Fluff and cool the quinoa.
Remove the saucepan from the heat and let it stand, covered, for 5 minutes. Then, fluff the quinoa with a fork and spread it on a baking sheet to cool completely.
Prepare the vegetables.
While the quinoa is cooking and cooling, wash and chop the cucumber and bell peppers. Shred the carrot. Place all the prepared vegetables in a large salad bowl.
Make the light vinaigrette.
In a small bowl or jar, whisk together the fresh lemon juice, olive oil, chopped parsley, salt, and black pepper until well combined.
Combine the salad ingredients.
Add the cooled quinoa and the mixed greens to the large bowl with the chopped vegetables. Toss gently to combine everything.
Dress and serve the salad.
Pour the vinaigrette over the salad just before serving. Toss well to coat everything evenly. Serve immediately as a side or as a base for grilled protein.
TIPTo prevent soggy greens, only dress the amount of salad you plan to eat right away.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For extra flavor, cook the quinoa in vegetable broth instead of water.
- 2Let the quinoa cool completely before adding it to the greens to prevent them from wilting.
- 3For meal prep, store the cooked quinoa, chopped vegetables, and dressing in separate containers in the fridge.
- 4Feel free to add other vegetables like cherry tomatoes, red onion, or corn.
- 5A sprinkle of feta cheese or goat cheese can add a nice tangy flavor if your diet allows.
Adapt it for your goals.
Vegan
This recipe is already vegan and packed with plant-based goodness.
gluten freeGluten free
Quinoa is naturally gluten-free, making this salad an excellent choice for a gluten-free diet.
high proteinHigh protein
Add 1 cup of cooked chickpeas or edamame to the salad for a substantial plant-based protein boost.
quickQuick
Use pre-cooked, packaged quinoa to save about 15-20 minutes of cooking and cooling time.
Why this is on our healthy list.
High in Fiber
With over 8 grams of fiber per serving from quinoa and fresh vegetables, this salad supports digestive health and promotes a feeling of fullness.
Complete Plant-Based Protein
Quinoa is a rare plant-based source of complete protein, containing all nine essential amino acids necessary for muscle repair and growth.
Rich in Vitamins and Antioxidants
The variety of colorful vegetables and leafy greens provides a wide range of essential vitamins, minerals, and antioxidants that help fight inflammation.
Frequently asked questions
Yes, it is very healthy. Quinoa provides complete protein and complex carbohydrates, while the mixed greens and vegetables are rich in fiber, vitamins, and antioxidants. The light vinaigrette keeps the fat content low.