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Quinoa Salad: The Unexpected Star of Your Thanksgiving Table!

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

  1. 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.
  2. Prepare Vegetables: While the quinoa is cooking, chop the cherry tomatoes, cucumber, and red onion. Place them in a large mixing bowl.
  3. Mix the Salad: Add the cooked quinoa to the bowl of vegetables along with the chopped parsley and feta cheese (if using).
  4. Make Dressing: In a small bowl, whisk together olive oil, lemon juice, minced garlic, salt, and pepper until well combined.
  5. Combine: Pour the dressing over the quinoa salad and toss gently until everything is evenly coated.
  6. 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:

  1. How can I store leftovers?
    Store in an airtight container in the fridge for up to 3 days.

  2. Can I serve this warm?
    Yes, while it’s typically served cold, warm quinoa salad is equally delicious.

  3. What can I swap for quinoa?
    You can use couscous, farro, or bulgur if you prefer.

  4. Is this salad gluten-free?
    Yes! Quinoa is naturally gluten-free, making this salad a great option.

  5. 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:

  1. Bring vegetable broth to a boil, add quinoa, and cook on low.
  2. Chop vegetables and add them to a bowl.
  3. Combine cooked quinoa with veggies.
  4. Whisk dressing ingredients and add to salad.
  5. 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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Marcella
Marcella

Marcella Gucci embodies a warm, inviting, and adventurous spirit. Her tone is friendly yet knowledgeable, blending passion for culinary exploration with a genuine love for travel. She communicates with enthusiasm, inspiring her audience to embrace new flavors and cultures.

As the founder of Travel Foodie, Marcella is a culinary enthusiast and globe-trotter. With a keen eye for detail and an appreciation for diverse food cultures, she curates experiences that connect people through the universal language of food. Marcella’s mission is to transform culinary dreams into reality, guiding her audience on a delectable journey around the world.

Travel Foodie where culinary curiosity meets wanderlust! This site is your passport to a world of flavors, offering a delightful mix of travel tips, authentic recipes, and immersive culinary experiences. Whether you’re planning your next adventure or simply looking to spice up your kitchen, we will serves up inspiration and tasty tidbits that will leave you hungry for more. Bon appétit!

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