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- Quinoa and broth specifications Quinoa is the star of this salad. You need 1 cup of rinsed quinoa. Use 2 cups of vegetable broth or water for cooking. This adds flavor and nutrition to the dish. - Vegetable choices and their nutritional benefits I love using a mix of fresh veggies. You will need: - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1 bell pepper, diced - 1 cup shredded carrots - 1 cup kale, chopped (remove the stems) - 1/4 cup red onion, finely chopped - 1/4 cup fresh parsley, chopped These veggies are packed with vitamins and minerals. Cherry tomatoes add flavor and antioxidants. Cucumbers keep the salad fresh and crunchy. Bell peppers bring color and vitamin C. Carrots add sweetness and fiber. Kale is a superfood rich in nutrients. Red onion gives a sharp bite, while parsley adds freshness. - Optional ingredients like feta cheese If you like, add 1/4 cup of crumbled feta cheese. It gives a creamy texture and a salty kick. This is a great option for those who enjoy cheese in salads. - Olive oil and its advantages For the dressing, use 3 tablespoons of olive oil. This oil is heart-healthy and adds depth to the taste. It also helps the other flavors shine. - Lemon juice for freshness You will need 2 tablespoons of lemon juice. It brightens up the salad and adds a zesty flavor. Lemon juice is also high in vitamin C. - Dijon mustard's role in flavoring Add 1 teaspoon of Dijon mustard to the dressing. This gives it a nice tangy flavor. It also helps the dressing stick to the veggies. For the full recipe, you can check the details in the earlier sections. First, bring two cups of vegetable broth to a boil in a medium saucepan. You can also use water if you prefer. Add one cup of rinsed quinoa to the pot. Reduce the heat and let it simmer. Cover the pot and cook for about 15 minutes. The quinoa will be fluffy when done, and the liquid should be absorbed. Remove the pot from heat and let the quinoa cool. This cooling step is key. It helps the quinoa stay light and not clump together. Next, it’s time to chop the veggies. I like to use cherry tomatoes, cucumber, bell pepper, carrots, kale, red onion, and parsley. For the tomatoes, cut them in half. Dice the cucumber and bell pepper into small pieces. Shred the carrots and chop the kale, removing the tough stems. Aim for even sizes so they mix well. This mix of vegetables gives a great flavor and adds color to your salad. For the dressing, grab a small bowl. Whisk together three tablespoons of olive oil, two tablespoons of lemon juice, and one teaspoon of Dijon mustard. This blend creates a smooth dressing. Make sure to taste it as you go. Add salt and pepper to suit your taste. If you want a little extra zing, add more lemon juice. Now that everything is prepped, it's time to combine. First, add the cooled quinoa to a large mixing bowl. Then, pile in the chopped veggies. Pour your dressing over the top. Toss the salad gently but thoroughly. This way, every bite gets a taste of that delicious dressing. If you're using feta cheese, sprinkle it on top last. Serve right away or let it chill for 30 minutes. This helps the flavors mix even better. For the full recipe, check out the details above. To check if quinoa is done, look for tiny white rings. These rings show that it is fluffy and ready. If it still has a hard center, cook it a bit longer. Fluff the quinoa gently with a fork after cooking. This makes it light and airy, perfect for your salad. You can boost flavor by adding herbs like basil or cilantro. Spices like cumin or paprika add a nice touch too. If you have leftovers, mix them with yogurt or use them in a wrap. This keeps meals fresh and exciting. Serve the salad in a large bowl for sharing. You can also plate it in individual bowls for a fancy touch. Pair the salad with grilled chicken or fish for a complete meal. It also goes well with crusty bread for a lovely lunch. {{image_2}} You can easily change up this salad. If you don't have quinoa, try brown rice or farro. Instead of cherry tomatoes, use diced bell peppers or radishes. For a fresh twist, swap kale with spinach or arugula. Seasonal veggies like zucchini or asparagus can add flavor. You can also replace red onion with green onions for a milder taste. This salad can fit many diets. For vegan options, skip the feta cheese. You can add chickpeas or black beans for protein. If you need a gluten-free dish, quinoa works great since it is gluten-free. For a high-protein meal, add nuts, seeds, or grilled chicken. Do you want to add crunch? Sprinkle some sunflower seeds or sliced almonds on top. For a spicy kick, mix in red pepper flakes or diced jalapeños. Fresh herbs like basil or cilantro can also brighten the salad's taste. These simple changes make each bowl unique and fun. To keep your Garden Veggie Quinoa Power Salad fresh, store it in an airtight container. This prevents moisture and air from spoiling the ingredients. Place it in the fridge right after serving. It can stay fresh for up to four days. After that, the veggies may lose their crunch and flavor. You can freeze the salad, but it's best to freeze only the quinoa and veggies without dressing. To freeze, place the salad in a freezer bag or container. Squeeze out as much air as possible. This helps prevent freezer burn. It can last up to three months in the freezer. When you're ready to eat, defrost it in the fridge overnight. After thawing, mix in your dressing for the best flavor. Enjoy your meal! For the full recipe, check out the Garden Veggie Quinoa Power Salad. You can prep this salad in advance. First, cook the quinoa and let it cool. Store it in an airtight container. Chop the veggies and keep them in another container. Mix them together when you're ready to eat. This method saves time and keeps the salad fresh. You can enjoy it for lunch or dinner throughout the week. If you want a different grain, try brown rice or farro. Both offer a nice chew. You can also use couscous for a lighter texture. Each grain gives a unique taste and feel to the salad. Feel free to experiment to find your favorite. For an oil-free dressing, use yogurt or nut butter. Blend them with lemon juice and spices. This creates a creamy texture without the oil. You can also use vinegar with herbs for a tangy kick. Yes, this salad is great for meal prep. To keep it fresh, store the dressing separately. Add it just before serving. This way, the veggies stay crisp and tasty. You can enjoy your salad all week long without losing flavor. In this blog post, we explored how to make a delicious Garden Veggie Quinoa Power Salad. We discussed key ingredients like quinoa, veggies, and a flavorful dressing. You learned step-by-step instructions for preparation and tips to enhance texture and taste. We also covered smart variations, storage methods, and answered common questions. This salad is versatile and easy to customize. By following these simple steps, you can enjoy fresh, nutritious meals all week long.

Garden Veggie Quinoa Power Salad

Elevate your meals with this vibrant Garden Veggie Quinoa Power Salad! Packed with nutritious ingredients like quinoa, fresh veggies, and a zesty dressing, this salad is not only delicious but also quick to prepare. Perfect for a healthy lunch or a side dish at dinner. Dive into the full recipe and discover how to make this colorful salad that’s ideal for any season. Click to explore and boost your meal vibes!
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Ingredients
  

1 cup quinoa, rinsed

2 cups vegetable broth (or water)

1 cup cherry tomatoes, halved

1 cucumber, diced

1 bell pepper (any color), diced

1 cup shredded carrots

1 cup kale, chopped (stems removed)

1/4 cup red onion, finely chopped

1/4 cup fresh parsley, chopped

1/4 cup feta cheese, crumbled (optional)

3 tablespoons olive oil

2 tablespoons lemon juice

1 teaspoon Dijon mustard

Salt and pepper to taste

Instructions
 

In a medium saucepan, bring the vegetable broth (or water) to a boil. Add the rinsed quinoa, reduce to a simmer, cover, and cook for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let cool.

    While the quinoa is cooling, prepare the veggies. In a large mixing bowl, combine the cherry tomatoes, cucumber, bell pepper, shredded carrots, kale, red onion, and parsley.

      In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper until well combined to create a dressing.

        Once the quinoa has cooled, add it to the bowl of mixed vegetables. Pour the dressing over the salad and gently toss everything together until all ingredients are well coated.

          If using, sprinkle the crumbled feta cheese on top of the salad.

            Serve immediately or let it chill in the refrigerator for at least 30 minutes to allow the flavors to meld.

              Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4-6