Confetti Quinoa Salad
User Reviews
5
Confetti Quinoa Salad
Description
The salad features quinoa that is rinsed then cooked until fluffy, using a gentle simmer method to retain texture. After cooling, quinoa is combined with fresh diced bell peppers, finely chopped cabbage, broccoli florets, kale, and chopped green onions. The mixture is seasoned with salt and black pepper to taste.
An optional topping of seasoned tortilla strips adds a crunchy contrast, while the salad is dressed with a barbecue-flavored ranch that blends ranch dressing with barbecue sauce for a smoky tang. The variety of vegetables along with hearty quinoa creates a vibrant dish with a mix of crispness from fresh greens and tenderness from quinoa.
This salad can function as a main or side dish, suitable for lunches, picnics, or potlucks. Homemade tortilla strips can be used as a substitute for store-bought ones or crushed tortilla chips for texture. Nutritional details depend on dressing and toppings used.
Ingredients
- 1 cup quinoa dry
- 1 ½ cups water
- 1 cup bell pepper any color, diced
- ½-¾ cup cabbage any color, finely chopped
- 1-2 cups broccoli chopped florets
- ½-1 cup kale finely chopped
- 2-3 green onion stalks, chopped
- salt to taste
- black pepper to taste
- tortilla strips for topping; optional, crunchy, seasoned
- ½ cup ranch dressing barbecue flavored
Instructions
Cook the Quinoa
- First use a sieve to rinse the quinoa. Even if the label says "triple-rinsed" rinse yourself for best results. Add to a small saucepan with 1 ½ cups water and bring to a boil.
- Once boiling, reduce heat to a low simmer and cover the pot, leaving lid slightly ajar. Cook for 12-14 minutes until quinoa is fluffy and liquid has been absorbed.
- Fluff quinoa with a fork and season with a pinch of salt and pepper. Transfer to a plate to cool. For faster cooling, place plate in the fridge for a few minutes.
Prep the Vegetables
- While the quinoa cooks, finely chop the veggies and pile them into a large bowl.
Barbecue Ranch
- To make your own barbecue ranch, simply grab your favorite homemade or store-bought ranch dressing and mix 1/2 cup of ranch with 2 TBSP of your favorite BBQ sauce. Taste, then add additional barbecue sauce to taste for a totally custom flavor.
Salad Time!
- Once the quinoa is good to go, mix it into the veggies because, duh, salad.
- Portion into bowls, drizzle with dressing and top with tortilla strips. Enjoy!
Notes
- You can make homemade tortilla strips as a topping by following the referenced blog post recipe or use store-bought strips as a shortcut.
- Crushed tortilla chips can also add a crunchy texture alternative to tortilla strips.
- Nutrition facts are only estimated; adjust ingredients and servings as needed to suit your needs.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 191 kcal
% Daily Value*
| Calories | 191kcal | 10% |
| Carbohydrates | 27g | 9% |
| Protein | 5g | 10% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 3mg | 1% |
| Sodium | 246mg | 10% |
| Potassium | 342mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 1496IU | 30% |
| Vitamin C | 55mg | 61% |
| Calcium | 45mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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