Quick and Healthy Recipe for Quinoa Salad

Fuffy quinoa, crisp vegetables, chickpeas, salty provolone cheese, and a zesty lemon vinaigrette combine to make this simple Quinoa Salad, which is great for lunch on its own or as a foundation for supper dishes like steak, chicken, or salmon.

Of course, salads can assume many forms. They can be grain salads such as today’s Quinoa Salad, they can be chicken salad, robust protein-full salads, and minimalist green salads. I like my salads more on the hearty side, and quinoa salad fits the bill. What makes this salad interesting is when we top it with some of our favorite vegetables-they are nutty chickpeas and sharp provolone cheese. We load the substantial, fiber-rich grain with a tangy lemon and vinegar dressing.

We adore our quinoa salad for a number of reasons. To begin with, it’s really easy to assemble and may even be prepared ahead of time. Secondly, it is completely customisable! Do you dislike basil? It’s okay, use parsley. Do you like roasted red peppers more than fresh ones? Fantastic!

Ingredients

1. Quinoa
2. Low Sodium Chicken Stock
3. Diced Provolone
4. Medium Red Bell Pepper
5. Chickpeas
6. Cherry Tomatoes
7. Diced Cucumber
8. Lemon
9. Dijon
10. Vinegar
11. Honey
12. Salt
13. Olive oil

How to make Quinoa Salad?

• Wash the quinoa. In saucepan, add quinoa and chicken stock. Reduce flame after bringing to a boil. For fifteen minutes, or until the water is absorbed, cover and simmer. Using a fork, fluff, cover, and take off the heat. Give it five to ten more minutes to sit. You can complete this the day before. Let it cool fully. Spread the heated quinoa on a sheet pan and place it in the refrigerator to chill if you are pressed for time.
• Prepare the vegetables and additional ingredients.
• Lemon juice, white wine vinegar, honey, dijon, and salt should all be combined in a small basin. Add olive oil and whisk. Season with salt and pepper.
• Place the cold quinoa in a dish. Pour vinaigrette on top of it. Add remaining ingredients and Toppings.