Italian Quinoa Salad
User Reviews
5
Italian Quinoa Salad
Description
Italian Quinoa Salad features a blend of pre-cooked tri-color quinoa tossed with finely diced fresh vegetables including red bell pepper, cherry tomatoes, cucumber, and red onion. Crumbled feta and shaved Parmesan lends a layered cheese flavor, while diced salami adds a savory protein component. The salad gets brightness from fresh parsley and creaminess from avocado slices, enhancing the mix of textures. This salad is dressed with a simple Italian dressing, which can be store-bought or a homemade mix of olive oil, red wine vinegar, and seasoning.
The preparation involves assembling all ingredients after the quinoa has cooled to prevent wilting. Ingredients are chopped finely to distribute flavors in each bite. Tossing with dressing just before chilling allows the salad to meld flavors. It stays refreshing and slightly firm rather than soggy.
This salad is ideal served chilled and works as a side dish or a light lunch. Its combination of grains, vegetables, cheese, and salami makes it filling yet balanced. It can be prepared ahead, with the recommendation of keeping dressing separate until serving to avoid sogginess.
For meal prep, finely chopping all salad components helps integrate flavors well. Using a vegetable chopper can save time, and if preparing ahead, dressing should be stored separately to maintain texture. The salad keeps well refrigerated for several hours after dressing is added.
Ingredients
- 2 bags quinoa ~2 cups cooked, Success Boil-in-Bag Tri-Color
- 1 red bell pepper diced
- 1 cup cherry tomato diced
- 1 cup English cucumber diced
- ⅓ cup red onion diced
- ⅔ cup feta cheese crumbled
- ⅔ cup Parmesan Cheese shaved
- 2 tbsp parsley fresh
- 1 avocado
- ⅔ cup salami diced
- ½ cup Italian dressing OR see dressing ingredients below, favorite
For the Dressing
- ½ cup olive oil
- 3 tbsp red wine vinegar
- ½ packet Italian dressing seasoning mixture
- 1 tsp honey optional
Instructions
- Start by preparing the Success Boil-in-Bag Quinoa according to box instructions. Let cool to room temperature before adding to the salad.
- While the quinoa is cooking, dice cherry tomatoes, red peppers, red onion, and cucumber. Slice the avocado and salami and finely dice Italian parsley.
- In a large bowl, add all of the salad ingredients together: cooked quinoa, diced vegetables, cheese, parsley, avocado and salami. Toss together.
- If making the homemade dressing, add all of the dressing ingredients to a small jar and shake to mix.
- Pour dressing over the salad and toss again.
- Refrigerate for 30 minutes and serve chilled!
Notes
- Keep dressing separate if making the salad in advance to prevent the quinoa from becoming soggy.
- Chop salad ingredients finely to ensure a balanced flavor in each bite; a vegetable chopper can help.
- Use pre-cooked quinoa cooled to room temperature before mixing to maintain texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 744 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 744kcal | 37% |
| Carbohydrates | 47g | 16% |
| Protein | 21g | 42% |
| Fat | 53g | 82% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 29g | 171% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 61mg | 20% |
| Sodium | 1605mg | 67% |
| Potassium | 772mg | 16% |
| Fiber | 9g | 36% |
| Sugar | 12g | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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