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To create a savory quinoa salad that bursts with flavor, you need just a few fresh ingredients. Here’s what you will need: - 1 cup quinoa, rinsed - 2 cups vegetable broth - 1 cup cherry tomatoes, halved - 1 medium cucumber, diced - 1 red bell pepper, diced - 1 yellow bell pepper, diced - 1 cup corn (fresh or frozen) - 1/4 red onion, finely chopped - 1/4 cup fresh cilantro, chopped - Juice of 1 lime - 3 tablespoons olive oil - 1 teaspoon cumin - Salt and pepper to taste These ingredients make a colorful and tasty salad that is easy to prepare. I love how quinoa is both filling and healthy. It is packed with protein and fiber. The veggies add a nice crunch and a burst of color. The lime juice and cumin give the salad a bright flavor. Remember to check out the Full Recipe for detailed instructions. First, rinse the quinoa under cold water. This removes any bitter taste. Use a fine mesh strainer to make this easy. Next, cook the rinsed quinoa in vegetable broth. In a medium saucepan, combine one cup of quinoa and two cups of broth. Bring it to a boil over medium heat. Once boiling, lower the heat and cover the pot. Let it simmer for about 15 minutes. Your quinoa should be fluffy and all the broth will be absorbed. Remove it from the heat and let it cool slightly. Now, let’s chop the vegetables. Cut them into even sizes for a nice look and texture. I like to use a sharp knife for clean cuts. In a large mixing bowl, combine the chopped cherry tomatoes, diced cucumber, red and yellow bell peppers, corn, red onion, and fresh cilantro. Mixing them in a bowl helps to blend the flavors nicely. For the dressing, gather your ingredients. You will need lime juice, olive oil, cumin, salt, and pepper. In a small bowl, whisk together the lime juice and olive oil. Add the cumin, salt, and pepper. Whisk until everything is well mixed. This creates a smooth dressing that will coat the salad beautifully. Now it's time to bring everything together. Add your cooked quinoa to the bowl with the vegetables. Pour the dressing over the top. Gently toss everything together. Make sure the quinoa and veggies are well mixed. This step is vital for ensuring every bite is flavorful. Chilling the salad is key for flavor enhancement. Cover it and place it in the refrigerator for at least 30 minutes. This allows the flavors to meld and taste even better. When ready to serve, choose a beautiful bowl. Garnish your salad with extra cilantro and lime wedges. This adds a fresh touch to the presentation. Enjoy your Savory Quinoa Salad with Veggies! For the complete recipe, check out the Full Recipe. To cook quinoa perfectly, start by rinsing it. Rinsing helps remove a bitter coating called saponin. This step makes your quinoa taste better. Use a fine mesh strainer to rinse it under cold water. To avoid mushy quinoa, use the right liquid-to-quinoa ratio. A good rule is two cups of liquid for one cup of quinoa. I recommend using vegetable broth for more flavor. Bring the broth to a boil, then lower the heat. Cover the pot and let it simmer for about 15 minutes. When it’s done, the quinoa should be fluffy and all the liquid should be absorbed. You can easily enhance the flavor of your quinoa salad. Try adding fresh herbs like basil or parsley. They add a bright taste that wakes up the dish. You can also use spices like paprika or chili powder for more kick. For a protein boost, consider adding beans or chickpeas. These options not only add protein but also make the salad more filling. You can also toss in some cooked chicken or tofu for extra heartiness. To add crunch to your salad, sprinkle in some nuts or seeds. Almonds, walnuts, or sunflower seeds work well. They give a nice texture contrast to the soft quinoa. Cheese can also elevate your salad. Feta or goat cheese adds a creamy flavor that pairs well with the veggies. If you like dairy-free options, try crumbled tofu or nutritional yeast for a cheesy taste. For the full recipe, check out the complete instructions! {{image_2}} You can easily make this salad vegan and gluten-free. Quinoa is naturally gluten-free, which is great. To keep it vegan, just skip any cheese or yogurt toppings. You can swap vegetables based on your taste. Try adding spinach, kale, or zucchini for more greens. You can also use beans like chickpeas or black beans for protein. They add flavor and texture too. Think about what’s in season when you make this dish. In summer, add fresh corn, zucchini, or radishes. They give a crisp taste and bright color. In winter, use roasted root veggies like carrots or sweet potatoes. They add warmth and heartiness. Adapting your ingredients keeps the salad fresh and fun throughout the year. The dressing is key for flavor. You can try different types to mix things up. A balsamic vinaigrette adds a sweet touch. A tahini dressing gives a creamy texture. For a spicy kick, add sriracha or chili flakes to your favorite dressing. Play with herbs like basil or dill for new flavors. Experimenting with dressings makes each salad unique and exciting. For the full recipe, check out the details above! To keep your Savory Quinoa Salad fresh, use airtight containers. Glass or plastic containers both work well. This helps prevent moisture loss and keeps flavors intact. When stored properly, the salad lasts for about 3 to 5 days in the fridge. Always check for freshness before eating leftovers. If it smells off or looks strange, it’s best to toss it. You can freeze quinoa salad, but some veggies may not hold up well. To freeze, place the salad in a freezer-safe container. Leave some space at the top for expansion. It can last up to 3 months in the freezer. When you’re ready to eat, thaw it overnight in the fridge. To reheat, you can warm it gently in the microwave. Add a splash of lime juice to refresh the flavors as you heat. Enjoy your delicious salad anytime! You can find the full recipe above. You can store Savory Quinoa Salad in the fridge for up to five days. Keep it in a sealed container. This helps keep it fresh and safe to eat. After a few days, the veggies may lose some crunch. Yes, you can make Savory Quinoa Salad ahead of time. I recommend making it a day before. This gives the flavors time to mix well. Just remember to chill it in the fridge. It tastes even better the next day. If you want to substitute quinoa, try using brown rice or farro. Both grains have a nice texture. You can also use couscous for a quicker option. Each grain will add its own flavor. Absolutely! Savory Quinoa Salad is great for meal prep. It keeps well and holds its flavor. You can pack it in individual containers for easy lunches. Plus, it’s full of nutrients and very filling. Check out the Full Recipe for ideas on meal prep portions. This article covered how to make a tasty Savory Quinoa Salad. You learned about key ingredients, step-by-step cooking methods, and helpful tips. I shared ways to customize and store your salad for maximum flavor and ease. Think of this salad as a blank canvas; you can switch up the veggies, dressings, and toppings. This dish is great for any meal and perfect for meal prep. Now you have the skills to create a healthy and delicious salad any time you want!

Savory Quinoa Salad with Veggies

Looking for a refreshing and nutritious meal? Try this savory quinoa salad with veggies! Packed with vibrant ingredients like cherry tomatoes, cucumbers, and bell peppers, this salad is easy to make and perfect for any occasion. Discover how to whip up this colorful dish that’s both delicious and healthy. Click through for the full recipe and elevate your meal prep game today!
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Ingredients
  

1 cup quinoa, rinsed

2 cups vegetable broth

1 cup cherry tomatoes, halved

1 medium cucumber, diced

1 red bell pepper, diced

1 yellow bell pepper, diced

1 cup corn (fresh or frozen)

1/4 red onion, finely chopped

1/4 cup fresh cilantro, chopped

Juice of 1 lime

3 tablespoons olive oil

1 teaspoon cumin

Salt and pepper to taste

Instructions
 

In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil over medium heat.

    Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and all the broth has been absorbed. Remove from heat and let it cool slightly.

      In a large mixing bowl, combine the cherry tomatoes, cucumber, red bell pepper, yellow bell pepper, corn, red onion, and cilantro.

        In a small bowl, whisk together lime juice, olive oil, cumin, salt, and pepper to create the dressing.

          Add the cooked quinoa to the mixing bowl with the vegetables. Pour the dressing over the top and gently toss everything together until well combined.

            Taste and adjust seasoning if necessary, adding more lime juice, salt, or pepper to suit your preference.

              Chill the quinoa salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

                Prep Time: 15 mins | Total Time: 1 hr | Servings: 4

                  - Presentation Tips: Serve the salad in a beautiful bowl, garnished with extra cilantro and lime wedges for a fresh touch.