Quinoa Salad: The Unexpected Star of Your Thanksgiving Table!
Quick Overview Section:
- Recipe Rating: ⭐⭐⭐⭐⭐ (5/5 from readers)
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: Serves 4
- Calories: Approximately 220 per serving
Introduction
Thanksgiving is a time for gratitude, family gatherings, and, let’s be honest, a cornucopia of delicious food. While turkey and stuffing often steal the spotlight, there’s an unexpected contender that can take your Thanksgiving table from ordinary to extraordinary: Quinoa Salad! I still remember the first time I tasted this colorful, nutrient-packed salad at a friend’s holiday gathering; it was a refreshing twist that left everyone raving. This dish not only caters to health-conscious eaters—being gluten-free, vegan, and packed with protein—but it also brings an artisan flair to your feast that guests will adore.
Ingredients List
- 1 cup quinoa (rinsed)
- 2 cups vegetable broth (or water)
- 1 cup cherry tomatoes (halved)
- 1 cup cucumber (diced)
- 1/2 cup red onion (finely chopped)
- 1/4 cup parsley (chopped)
- 1/4 cup feta cheese (crumbled, optional)
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon garlic (minced)
- Salt and pepper to taste
Optional substitutions:
- For a vegan version, skip the feta cheese.
- Substitute parsley with fresh basil or cilantro for a different flavor.
Step-by-Step Instructions
- Cook Quinoa: In a saucepan, bring the vegetable broth to a boil. Add the rinsed quinoa, reduce heat to low, and cover. Cook for 15 minutes or until the liquid is absorbed. Remove from heat and let it sit for 5 minutes before fluffing with a fork.
- Prepare Vegetables: While the quinoa is cooking, chop the cherry tomatoes, cucumber, and red onion. Place them in a large mixing bowl.
- Mix the Salad: Add the cooked quinoa to the bowl of vegetables along with the chopped parsley and feta cheese (if using).
- Make Dressing: In a small bowl, whisk together olive oil, lemon juice, minced garlic, salt, and pepper until well combined.
- Combine: Pour the dressing over the quinoa salad and toss gently until everything is evenly coated.
- Chill: For best flavor, refrigerate the salad for at least 30 minutes before serving.
Tips and Tricks Section
- Ingredient Alternatives: Try adding roasted sweet potatoes or chickpeas for added texture and flavor.
- Cooking Methods: You can also prepare quinoa in a rice cooker or Instant Pot for easier cooking.
- Storage Tips: Store leftovers in an airtight container in the fridge for up to 3 days for fresh flavors.
Nutritional Information (per serving):
- Calories: 220 kcal
- Macronutrients:
- Protein: 6 g
- Fat: 10 g
- Carbohydrates: 30 g
- Micronutrients:
- Fiber: 5 g
- Sugar: 3 g
- Sodium: 150 mg
Recipe Notes
- This salad can be made a day in advance; the flavors will meld beautifully overnight.
- For a little kick, consider adding diced jalapeños or a pinch of red pepper flakes!
FAQs:
How can I store leftovers?
Store in an airtight container in the fridge for up to 3 days.Can I serve this warm?
Yes, while it’s typically served cold, warm quinoa salad is equally delicious.What can I swap for quinoa?
You can use couscous, farro, or bulgur if you prefer.Is this salad gluten-free?
Yes! Quinoa is naturally gluten-free, making this salad a great option.How can I reheat it?
If desired, warm in the microwave, but it can also be enjoyed cold after refrigeration.
Please Give Us Your Feedback!
We’d love to hear your thoughts! Leave a comment below, rate the recipe, and feel free to share your photos on social media. Let’s make this Thanksgiving unforgettable together with this delicious Quinoa Salad!
Recipe Card: Quinoa Salad
Servings: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Ingredients:
- 1 cup quinoa
- 2 cups vegetable broth
- 1 cup cherry tomatoes
- 1 cup cucumber
- 1/2 cup red onion
- 1/4 cup parsley
- 1/4 cup feta cheese (optional)
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon garlic
- Salt and pepper to taste
Instructions:
- Bring vegetable broth to a boil, add quinoa, and cook on low.
- Chop vegetables and add them to a bowl.
- Combine cooked quinoa with veggies.
- Whisk dressing ingredients and add to salad.
- Toss and refrigerate before serving.
Nutritional Information (per serving):
- Calories: 220 kcal
- Protein: 6 g
- Fat: 10 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Sugar: 3 g
- Sodium: 150 mg
Optional:
- Tips and Variations: Add roasted sweet potatoes or chickpeas for texture.
- Storage: Refrigerate salad in an airtight container for up to 3 days.
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