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)!
- 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
- ⅓ cup chopped red onion
- 1 can (19 oz) no-salt-added chickpeas, drained and rinsed
- ⅓ 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
- ¼ tsp black pepper
- In saucepan, add quinoa and water (if quinoa isn't pre-rinsed, first rinse and drain well). Bring to a boil; reduce heat, 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, for the dressing, whisk together pesto, vinegar, oil and pepper.
- Add to quinoa with yellow pepper, cucumber, onion and chickpeas; toss gently to coat. Fold in feta and tomatoes. Sprinkle with pine nuts, if desired.
- Substitutions/Tips
- 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.
Substitutions/Tips
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.
Look at the array of colors—pretty, huh?
Quinoa; it’s an ancient grain that seems to be all the talk as of lately, and with good reasons. It boasts itself as a great source of protein, making it worthwhile for vegetarians to incorporate into their lifestyle. And, for those with a gluten sensitivity, it’s a dream come true. Quinoa can be purchased in different forms—whole grain or as ground flour. You’ll even find them offered in an array of colors: white, black, red—but really, they’re all the same. We typically consume quinoa 2-3x week as a hearty salad like this one, as a side or in the form of patties. How do you enjoy your quinoa? Let me know, in the mean time give this recipe a try.
Awesome site! Looking forward to trying your recipe suggestions!!!
Thanks Anita. Lets use this as a ploy to get Rati back…
I made something similar to this today! but will definitely try this recipe!
Hi Jas! Nice. Let me know what you think of this version. It’s also nice to add pine nuts that have been toasted!
Love quinoa, but I’ve only been using a mediterranean recipe. I’m glad I could finally do something different with them.
Hi Joy–quinoa is quite lovely, and SO versatile! I’ll be sharing another recipe using a yummy Strawberry Balsamic Dressing made by Gourmet Inspiration (local MB product). It sounds complicated, but it’s super simple to put together! Stay tuned!
Wow, this looks fantastic! And so colourful! I love rainbow food
Who needs skittles (mmm taste the rainbow) when you have this awesome salad!
I made this dish yesterday and everyone in my family loved it – healthy and delicious! Think this will be my go-to lunch salad for work as it’s quite filling as well. Great recipe