Refreshing Quinoa Vegetarian Salad
Simple and Healthy Quinoa Vegetarian Salad Recipe
On those hot days when your appetite is low, you don’t feel like cooking, and you crave something healthy. This Quinoa Salad has helped me regain my appetite and focus on my health. I often make Quinoa Salad when I want a salad, but this time I made a vegetarian version without meat.
Salad Ingredients- 1 apple
- 1 orange
- 1 avocado
- A handful of nuts (e.g., walnuts, pecans)
- 1 Tbsp chia seeds
- 180g quinoa (about 1 cup)
- 100g baby spinach
Dressing Ingredients- Pinch of salt
- Pinch of pepper
- 2.5 Tbsp vinegar (white wine or apple cider vinegar recommended)
- 2 Tbsp honey (or maple syrup)
- 3 Tbsp extra virgin olive oil
- Pinch of salt
- Pinch of pepper
- 2.5 Tbsp vinegar (white wine or apple cider vinegar recommended)
- 2 Tbsp honey (or maple syrup)
- 3 Tbsp extra virgin olive oil
Cooking Instructions
Step 1
First, let’s prepare the baby spinach, the base of our salad. Wash the baby spinach thoroughly under running water. While it’s perfectly fine to eat raw, I prefer to blanch it lightly. Briefly dip it in boiling water for about 30 seconds, then immediately plunge it into cold water. Squeeze out any excess water to maintain its crispness.
Step 2
Let’s cook the quinoa perfectly! Quinoa has a natural coating called saponin that can taste bitter, so be sure to rinse it thoroughly under running water multiple times. After rinsing, combine the quinoa with 1.5 times its volume of water (about 270ml). You can cook it using the quick white rice setting on your rice cooker, or in a pot over medium heat for about 10 minutes. Once the water is absorbed, let it steam for 5 minutes. Since it’s for a salad, make sure to let it cool completely before using.
Step 3
Now, let’s prepare the apple for a crisp and refreshing crunch. Wash the apple thoroughly using water with baking soda or vinegar to ensure it’s clean, especially if you’re leaving the skin on (which is recommended for nutrients!). Core the apple and cut it into bite-sized pieces. To prevent browning, you can toss the cut apple with a little lemon juice.
Step 4
Let’s get the orange ready for its fragrant zest and juicy segments. Similar to the apple, wash the orange well using baking soda or vinegar. If possible, finely grate the peel to create zest – this will significantly enhance the aroma! (Feel free to skip this step if you prefer). Carefully remove the white pith from the orange and cut the segments into bite-sized pieces.
Step 5
We’ll now prepare the creamy avocado. Cut the avocado in half. To remove the pit, carefully insert the knife blade into the seed and twist gently – it should pop out easily. (Alternatively, you can place it against the edge of your sink or cutting board and twist). Cut the avocado into bite-sized pieces. Just like the apple, a little lemon juice will help prevent browning. Gently toss it with the other ingredients.
Step 6
Now it’s time to make the delicious dressing that will tie all the ingredients together! In a small bowl, add a pinch of salt and pepper. Stir in 2 tablespoons of honey and 2.5 tablespoons of vinegar until the honey is dissolved. Finally, slowly drizzle in 3 tablespoons of extra virgin olive oil while whisking continuously to emulsify. Your vibrant vinaigrette dressing is ready!
Step 7
Combine all the prepared salad ingredients in a large bowl. Drizzle the vinaigrette dressing evenly over the ingredients and gently toss to coat everything. Transfer the salad to a serving dish. Sprinkle with your chosen nuts (I used pecans for their lovely crunch!) and chia seeds. Finish with a sprinkle of fragrant orange zest for a beautiful presentation. Your delicious and healthy Quinoa Vegetarian Salad is complete! Enjoy your meal.
