Actually Good Quinoa Salad
User Reviews
5
248 reviews
Excellent
-
Cook Time
50 mins
-
Total Time
50 mins
-
Servings
4 to 6
-
Calories
443 kcal
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Cuisine
Mediterranean
Actually Good Quinoa Salad
Report
Actually Good Quinoa Salad combines fluffy cooked quinoa with roasted seasonal vegetables and marinated chickpeas, tossed in olive oil and flavored with garlic, lemon, pomegranate molasses, and fresh herbs. The salad offers a balance of tender grains, roasted vegetable sweetness, and bright tangy notes from the marinade, complemented by optional nuts and feta for added texture and richness.
Description
This quinoa salad features quinoa cooked until tender and spread out to cool, mixed with a selection of roasted vegetables such as snap peas, fennel, asparagus, cherry tomatoes, winter squash, or broccoli depending on the season. The vegetables are roasted with olive oil, salt, and pepper to bring out their natural sweetness and caramelization.
Marinated chickpeas, soaked with shallots, lemon zest and juice, pomegranate molasses or aged balsamic, garlic, chopped flat-leaf parsley, salt, pepper, and optional red pepper flakes, add a zesty and savory contrast. Chopped almonds or pistachios introduce crunch. The salad can be customized further with additions like vegan feta cheese or pickled onions, enhancing complexity.
The quinoa’s neutral texture absorbs the dressing and melds with the roasted vegetables and chickpeas. It can be served as a light main dish or a flavorful side salad. The recipe allows simultaneous preparation steps, making it manageable to prepare efficiently. The use of seasonal vegetables enhances freshness and diversity in flavor profiles.
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Ingredients
- 1 cup quinoa uncooked
- 4 tablespoons extra virgin olive oil divided
1 pound (450g) Vegetables (pick 2 or 3; see Note 1)
- asparagus early spring
- snap peas
- fennel
- sweet cherry tomatoes halved, aka grape tomatoes; summer
- winter squash fall
- fennel or cauliflower or Brussels sprouts; winter
- broccoli or cauliflower or Brussels sprouts; winter
Marinated Chickpeas
- 1 chickpeas drained and rinsed, canned, 15-ounce/425g can
- 1 shallots finely diced (or ¼ cup / 30g finely diced red onion, medium
- 1 lemon zested + 2 tablespoons juice (more juice for the end, medium
- 1 1/2 tablespoons pomegranate molasses (or aged balsamic vinegar, see Note 2)
- 1 big handful flat-leaf parsley or basil or dill, depending on vegetable used), chopped, leaves, 1 cup (16g
- 2 garlic crushed with a press or grated finely, cloves
- 1 teaspoon kosher salt
- black pepper freshly cracked
- ¼ teaspoon red pepper flakes optional for a touch of heat
- 1/2 cup almonds chopped (optional; see Note 3 for nut-free, roasted, or pistachios, 70g
Optional mix-ins
- ½ cup vegan feta crumbled, 60g
- pickled onions or other pickled items
- sweet cherry tomatoes halved or quartered, big handful
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
- Prep occurs alongside cooking steps; slice vegetables while quinoa cooks and marinate chickpeas during roasting.
- Vegetable choices can vary by season: asparagus and snap peas in spring, cherry tomatoes in summer, winter squash in fall, and broccoli or Brussels sprouts in winter.
- Pomegranate molasses can be substituted with aged balsamic vinegar; start with one tablespoon and adjust to taste.
- For nut-free versions, substitute almonds with toasted pepitas or sunflower seeds, toasting them first if raw.
Nutrition Information
Show Details
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%)
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
248 reviews
Excellent
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