Quinoa Power Salad

 A Quinoa Power Salad is a nutrient-packed dish loaded with protein, fiber, and healthy fats. The combination of quinoa, fresh vegetables, and a zesty dressing makes it a wholesome meal or a great side. Here’s how to prepare this vibrant and filling salad:

Ingredients:

For the Salad:

1 cup quinoa (uncooked)

2 cups water or vegetable broth (for cooking the quinoa)

1 cup chickpeas (cooked or canned, drained and rinsed)

1 cup cherry tomatoes, halved

1 cucumber, diced

1/2 cup red bell pepper, diced

1/4 cup red onion, finely chopped

1/4 cup fresh parsley or cilantro, chopped

1/4 cup feta cheese, crumbled (optional)

1/4 cup avocado, diced (optional)

1/4 cup pumpkin seeds or sunflower seeds (optional for crunch)

For the Dressing:

3 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tbsp apple cider vinegar

1 tsp Dijon mustard

1 tsp honey or maple syrup (optional)

1 garlic clove, minced

Salt and pepper, to taste

Instructions:

1. Cook the Quinoa:

Rinse the quinoa under cold water. In a medium saucepan, bring 2 cups of water (or broth) to a boil. Add the quinoa, cover, and reduce the heat to low. Simmer for about 15 minutes or until the quinoa is tender and the liquid is absorbed. Fluff with a fork and set aside to cool.

2. Prepare the Salad Ingredients:

While the quinoa is cooling, chop the vegetables: slice the cherry tomatoes, dice the cucumber, bell pepper, and red onion, and chop the parsley or cilantro. If you're using avocado, dice it just before serving to keep it fresh.

3. Make the Dressing:

In a small bowl or jar, whisk together olive oil, lemon juice, apple cider vinegar, Dijon mustard, honey (if using), minced garlic, salt, and pepper until smooth and well combined.

4. Assemble the Salad:

In a large bowl, combine the cooked quinoa, chickpeas, tomatoes, cucumber, bell pepper, red onion, and fresh herbs. Toss gently to mix.

5. Add Optional Toppings:

Top with crumbled feta, avocado, and seeds for extra texture and flavor.

6. Dress the Salad:

Drizzle the dressing over the salad and toss to coat evenly.

7. Serve:

Serve immediately or refrigerate for up to 2-3 days. This salad also works well as a meal prep option.

Tips:

Add protein: You can add grilled chicken, shrimp, or a boiled egg for more protein.

For extra crunch: Add roasted nuts (almonds, walnuts) or roasted chickpeas.

Customize the veggies: Feel free to add any other vegetables you like, such as carrots, spinach, or beets.

This Quinoa Power Salad is a versatile, energizing dish that is perfect for lunch or as a side for dinner. The combination of quinoa and chickpeas provides a protein-packed foundation, while the fresh veggies and tangy dressing offer a deliciously vibrant taste!