Quinoa Pasta Salad
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
30 mins
-
Servings
8 Servings
-
Calories
248 kcal
-
Course
Main Course, Salad
Quinoa Pasta Salad
Description
This salad cooks quinoa in vegetable broth until tender, then cools it before combining with diced red bell pepper, celery, cucumber, sliced black olives, diced red onion, and a generous amount of fresh dill. The dressing is made by whisking together tahini, water, rice vinegar, maple syrup, yellow mustard, dried dill, garlic powder, onion powder, and salt for a balanced mix of creaminess, acidity, sweetness, and spice.
After mixing the dressing and vegetables into the quinoa, the salad can be enjoyed right away or chilled for an hour or longer to let flavors meld. The salad is hearty thanks to quinoa's texture yet fresh from the crisp vegetables and herbaceous dill. The rich, tangy dressing ties the elements together without overpowering.
Variations can be made by substituting vegetables according to preference or availability, including options like corn, cherry tomatoes, broccoli florets, pickles, or green onions. Leftovers keep well refrigerated for 3-4 days, making it a versatile choice for meals or light lunches.
Vegetables can be substituted or omitted based on preference, such as corn, tomatoes, broccoli, pickles, or green onions.Tahini may be substituted with almond butter for those avoiding sesame.Store leftovers refrigerated for up to 4 days.
Ingredients
- 2 cups quinoa rinsed, dry
- 4 cups vegetable broth low sodium
- 1 red bell pepper
- 1 cup celery diced, approx. 2 ribs
- ½ cucumber diced
- ½ cup black olives sliced
- ⅓ cup red onion diced, approx. half of a small onion
- 1 cup dill loosely packed (dill highly recommended, or parsley or cilantro
For the Dressing
- ¼ cup tahini or almond butter
- ¼ cup water
- 3 tablespoon rice vinegar or apple cider vinegar
- 2 tablespoon maple syrup or liquid sweetener of choice
- 1 tablespoon yellow mustard
- 2 tablespoon dried dill weed dried
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt more to taste, sea salt
Instructions
- Add the quinoa and vegetable broth to a small pot. Bring to a boil, then reduce heat and simmer until the broth is completely absorbed, approx. 12-15 minutes. Stir often towards the end of cooking. Set aside to cool slightly.
- While the quinoa is cooking, add all the dressing ingredients in a small bowl and mix well. Set aside, Then chop up your veggies, if you haven't already.
- Transfer your cooked quinoa to a large bowl and add all the veggies and mix. Then pour the dressing on top and mix well to evenly coat. Chill for 1 hour or longer, or enjoy immediately.
Notes
- Feel free to swap or leave out veggies like corn, cherry tomatoes, broccoli florets, pickles, or green onions as desired.
- If allergic to sesame, almond butter can replace tahini with similar consistency.
- Keep leftovers refrigerated and consume within 3 to 4 days for best quality.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Servings
Amount Per Serving
Calories 248 kcal
% Daily Value*
| Calories | 248cal | 12% |
| Carbohydrates | 36g | 12% |
| Protein | 9g | 18% |
| Fat | 8g | 12% |
| Sodium | 436mg | 18% |
| Potassium | 443mg | 9% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 1030IU | 21% |
| Vitamin C | 26mg | 29% |
| Calcium | 62mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
