Veggie-Packed Quinoa Salad: The Salad That Makes Kale Jealous
Hey there, salad skeptics and veggie enthusiasts! Tired of recipes that promise “flavor” but taste like lawn clippings? Meet your new best friend: a quinoa salad so packed with color, crunch, and personality, it’ll make your usual lettuce look like it’s slacking off. (Don’t worry, kale—we still love you. Mostly.)
Ingredients (Serves 4):
- 1 cup uncooked quinoa (not the fancy kind—any quinoa will do)
- 2 cups water or vegetable broth (broth = flavor cheat code)
- 1 medium cucumber (chopped into tiny confetti)
- 1 bell pepper (red, yellow, or “I-can’t-decide” orange)
- 1 cup cherry tomatoes (halved, so they don’t roll away)
- 1/2 red onion (thinly sliced—tears optional)
- 1 avocado (diced, because everything’s better with avocado)
- 1/4 cup fresh parsley or cilantro (no one’s judging if you use scissors)
- 1 lemon (zested and juiced, like a citrus superhero)
- 3 tbsp olive oil (the glue that holds this party together)
- Salt and pepper (to outshine blandness)
Instructions:
- Cook the quinoa. Rinse it under cold water (quinoa hates dirt). Add quinoa and water/broth to a pot. Boil, then simmer for 15 minutes. Fluff with a fork. Let it cool—no one wants a sweaty salad.
- Chop ALL the veggies. Cucumber, bell pepper, tomatoes, onion, avocado. Throw them into a big bowl. Pretend you’re a veggie ninja.
- Make the dressing. Whisk olive oil, lemon juice, zest, salt, and pepper. Taste it. Adjust if needed (more lemon = more zing).
- Mix it up. Add cooled quinoa to the veggie bowl. Pour dressing. Toss gently—no aggressive stirring, this isn’t a wrestling match.
- Finish strong. Sprinkle parsley/cilantro on top. Serve immediately, or chill for 1 hour (salads need beauty sleep too).
Pro Tips:
- Add protein? Toss in chickpeas or grilled chicken. Salad, meet gains.
- Quinoa too “healthy” tasting? A sprinkle of feta cheese fixes everything. Science.
Why You’ll Love It:
This salad is crunchy, fresh, and keeps well in the fridge (unlike that sad takeout sushi). It’s perfect for lunches, picnics, or convincing your kids that “green stuff” can taste good. Plus, it’s so colorful, you’ll feel like you’re eating a rainbow. Pot of gold not included.
Go forth and salad, friends! 🥑🥗✨
