Healthy Quinoa Salad
A nutritious, protein-packed salad filled with vibrant vegetables and flavorful herbs, perfect for meal prepping or quick dinners.
Ingredients
Quinoa and Beans
- 1.5 cups white or red quinoa A beautiful, nutritious base packed with protein.
- 3 cups water Essential for cooking the quinoa to the perfect texture.
- 1 15-ounce can black beans, rinsed and drained An excellent source of fiber and plant-based protein.
- 1 15-ounce can garbanzo beans, rinsed and drained Adds creaminess and additional protein.
Vegetables and Fruits
- 1 medium red bell pepper, chopped into 1/4-inch pieces Adds sweetness and crunch.
- 1 medium mango, peeled and diced Provides natural sweetness and a tropical flavor.
- 0.5 small red onion, diced Adds a sharpness that complements the other ingredients.
- 1 medium avocado, diced Rich in healthy fats and creamy texture.
- 0.25 cup chopped cilantro Freshness and flavor.
- 0.25 cup chopped mint Brightens up the dish.
Dressing
- 0.5 cup vegetable or canola oil Base for the dressing.
- 0.33 cup fresh lime juice (from about 4 limes) Brightens the flavors.
- 2 tablespoons champagne vinegar Adds a touch of acidity.
- 1 tablespoon sugar Balances the acidity in the dressing.
- 1.5 teaspoons chili powder (or cumin or allspice) Adds warmth and flavor depth.
- 0.5 teaspoon kosher salt Enhances all flavors.
- 1 medium jalapeño, seeded and minced (optional) For those who enjoy a kick of spice.
Instructions
Preparation
- Rinse the quinoa in a fine mesh strainer under cold water.
- Add the rinsed quinoa and 3 cups of water to a pot with 1/2 teaspoon of kosher salt. Bring to a boil, then reduce heat and simmer uncovered for about 8 to 12 minutes, or until the quinoa is al dente and the centers become transparent.
- Drain the quinoa, fluff it with a fork, and return it to the pot. Cover with a kitchen towel and a lid, letting it sit for 5–10 minutes to steam and cool.
Combine Ingredients
- Spread the cooled quinoa on a rimmed baking sheet and let cool.
- Pour the can of black beans into a strainer and rinse well with water. Drain and add to the quinoa bowl. Repeat with the garbanzo beans.
- Add the chopped bell pepper, diced mango, red onion, diced avocado, cilantro, and mint to the bowl with the quinoa and beans.
Make the Dressing
- In a small bowl, whisk together the vegetable oil, lime juice, champagne vinegar, sugar, chili powder, and kosher salt. Taste for seasoning and adjust as necessary until the dressing is bold yet balanced.
Combine the Salad
- Pour the dressing over the salad and toss gently to mix. Allow the flavors to meld for about 20 minutes or up to overnight before serving.
Notes
Let the salad sit overnight in the refrigerator for even richer flavors. This salad can be served as a standalone meal or as a vibrant side dish.