Actually Good Quinoa Salad
User Reviews
5.0
438 reviews
Excellent
-
Cook Time
mins
-
Total Time
50 mins
-
Servings
4 to 6
-
Calories
443 kcal
-
Cuisine
Mediterranean
Actually Good Quinoa Salad
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Perfect for any time of day, this recipe delivers great flavor effortlessly.
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Ingredients
- 1 cup (180g) uncooked quinoa
- 4 tablespoons extra virgin olive oil, divided
1 pound (450g) Vegetables (pick 2 or 3; see Note 1)
- Spring: asparagus, snap peas, fennel (early spring)
- Summer: sweet cherry/grape tomatoes, halved
- Fall: any winter squash
- Winter: fennel, broccoli or cauliflower or Brussels sprouts
Marinated Chickpeas
- 1 (15-ounce/425g) can chickpeas, drained and rinsed
- 1 medium shallot, finely diced (or ¼ cup / 30g finely diced red onion)
- 1 medium lemon, zested + 2 tablespoons juice (more juice for the end)
- 1 1/2 tablespoons pomegranate molasses (or aged balsamic vinegar, see Note 2)
- 1 big handful (1 cup / 16g) of flat-leaf parsley leaves (or basil or dill, depending on vegetable used), chopped
- 2 garlic cloves, crushed with a press or grated finely
- 1 teaspoon kosher salt
- freshly cracked black pepper
- ¼ teaspoon red pepper flake (optional for a touch of heat)
- 1/2 cup (70g) roasted almonds and/or pistachios, chopped (optional; see Note 3 for nut-free)
Optional mix-ins
- ½ cup (60g) vegan feta, crumbled
- Something pickled, like pickled onions
- A big handful of sweet cherry tomatoes, halved or quartered
Instructions
- Bring 1 ¼ cups of water (300 mL) to a boil. Meanwhile, rinse the quinoa in a fine mesh sieve under cool running water.
- Once the water is boiling, add the rinsed quinoa and a pinch of salt. Reduce the heat to low and cook, covered, until the liquid has evaporated and quinoa is tender, about 12 minutes. Open the pot and fluff with a fork. Transfer quinoa to a sheet pan and spread out in an even layer. Allow to cool somewhat.
- Preheat the oven to 425ºF/218ºC. Arrange a rack in the bottommost and in the top third of the oven.
- Meanwhile, slice your vegetables (see Note 1).
- Spread the vegetables out on a sheet pan in a single layer as much as possible. Drizzle with about 1 tablespoon of olive oil. Season with salt and pepper to taste.a. If the quinoa is not done yet, start on the chickpeas (step 8).
- To the cooked quinoa on the other sheet pan, toss with 1 ½ tablespoons oil and ½ teaspoon kosher salt. Mix with your hands to coat. Spread out with as little overlap as possible.
- Roast the quinoa and veggies: Transfer the vegetables to the bottom rack and quinoa to the upper rack. After 15 minutes, toss the quinoa (no need to toss veggies). Continue baking, checking the quinoa every 5 minutes until the quinoa is crispy and golden brown in spots and the vegetables are tender and browned in spots (they both should take about 25 minutes).
- Meanwhile, in a large bowl, combine the chickpeas, shallot, 1 ½ tablespoons olive oil, lemon zest and 2 tablespoons juice, pomegranate molasses, herbs, garlic, salt, pepper to taste, and red pepper flakes if using. Toss well and set aside to marinate for 10 minutes or longer. Toss a few times.
- Add the roasted vegetables, toasted quinoa, and toasted nuts to the marinated chickpeas. Gently toss. Crumble in the feta if using and sprinkle with a pinch of salt and pepper to taste. Before serving, squeeze a little lemon juice on top if you have leftover lemon from the marinated chickpeas.
Notes
- General note: The prep time says 0 minutes because you’ll prep while other things are cooking (e.g., you’ll slice the vegetables while the quinoa cooks, you’ll marinate the chickpeas while the vegetables and quinoa roast).
- Note 1
- Asparagus: trim ends and cut into one-inch pieces. Snap peas: keep whole. Fennel: cut the bulb in half lengthwise, then cut crosswise into ⅓ inch slices (keep fronds for garnish). Cherry tomatoes: halved. Winter squash: Cube into bite-size pieces or thinly slice. Broccoli or cauliflower: small-medium sized florets. Brussels sprouts: small ones, halved; larger ones, quartered.
- Note 2
- My favorite pomegranate molasses brand is Al Wadi 100% natural. Find it directly from Amazon.com (affiliate link) or OliveNation.com. Or, if you have a Middle Eastern market near you, you’ll find options there too. You can substitute it with a good-quality aged balsamic vinegar instead. Start with just 1 tablespoon, give it a taste, then add more as needed.
- Note 3
- Sub with toasted pepitas or sunflower seeds; no need to chop. If raw, toast them first. Add to a dry frying pan over medium heat. Toast, stirring occasionally, until nutty and a few shades darker, 4 to 5 minutes.
Nutrition Information
Show Details
Calories
443kcal
(22%)
Carbohydrates
56g
(19%)
Protein
15g
(30%)
Fat
19g
(29%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
4g
Monounsaturated Fat
11g
Sodium
907mg
(38%)
Potassium
708mg
(20%)
Fiber
11g
(44%)
Sugar
6g
(12%)
Vitamin A
1375IU
(28%)
Vitamin C
41mg
(46%)
Calcium
110mg
(11%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4to 6
Amount Per Serving
Calories 443 kcal
% Daily Value*
| Calories | 443kcal | 22% |
| Carbohydrates | 56g | 19% |
| Protein | 15g | 30% |
| Fat | 19g | 29% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 11g | 55% |
| Sodium | 907mg | 38% |
| Potassium | 708mg | 15% |
| Fiber | 11g | 44% |
| Sugar | 6g | 12% |
| Vitamin A | 1375IU | 28% |
| Vitamin C | 41mg | 46% |
| Calcium | 110mg | 11% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
438 reviews
Excellent
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