Insalata di Quinoa e Verdure (Quinoa and Vegetable Salad) Recipe Guide
Insalata di Quinoa e Verdure
Equipment
- Equipment Needed
- Medium saucepan
- Mixing bowl
- Whisk
- Knife and cutting board
- Measuring cups and spoons
- Serving dish
Ingredients
- Ingredients
- For the Salad:
- 1 cup quinoa rinsed
- 2 cups water or vegetable broth
- 1 bell pepper any color, diced
- 1 cucumber diced
- 1 cup cherry tomatoes halved
- 1 small red onion finely chopped
- 1 carrot grated
- 1 cup spinach or mixed greens
- 1/4 cup fresh parsley or basil chopped
- Salt and pepper to taste
- For the Dressing:
- 1/4 cup extra virgin olive oil
- 2 tablespoons lemon juice freshly squeezed
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup optional
- Salt and pepper to taste
Instructions
- Method
- Step 1: Cook the Quinoa
- In a medium saucepan, combine the rinsed quinoa and water (or vegetable broth) over high heat.
- Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed.
- Remove from heat and let it stand, covered, for 10 minutes. Fluff with a fork and allow to cool.
- Step 2: Prepare the Vegetables
- While the quinoa is cooking, prepare your vegetables. Dice the bell pepper, cucumber, and red onion, halve the cherry tomatoes, and grate the carrot. Chop the parsley or basil.
- In a large mixing bowl, combine all the chopped vegetables and greens.
- Step 3: Make the Dressing
- In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey (if using), salt, and pepper until emulsified.
- Step 4: Combine Everything
- Once the quinoa has cooled, add it to the bowl of vegetables.
- Pour the dressing over the salad and gently toss to combine. Adjust the seasoning with salt and pepper to taste.
- Step 5: Serve
- Transfer the salad to a serving dish and enjoy! This salad can be served immediately or chilled in the refrigerator for about 30 minutes for a refreshing option.
- Variations
- Add Proteins: For a heartier meal, add grilled chicken, chickpeas, or black beans.
- Cheese Options: Feta or mozzarella can add creaminess and flavor.
- Different Grains: Substitute quinoa with farro, bulgur, or brown rice for a different texture.
Welcome back to my kitchen. Today, I’m excited to share a vibrant and healthy dish that is perfect for any occasion: Insalata di Quinoa e Verdure. This salad is not only packed with nutrients but also colorful and delicious. From my own personal experience, this recipe is a fantastic way to incorporate more vegetables and plant-based protein into your diet. Plus, it’s incredibly versatile and can be customized to suit your tastes!
Let me show you how I make this delightful quinoa salad.
Notes on What to Expect
Expect a bright and colorful dish that’s as pleasing to the eye as it is to the palate. The quinoa provides a nutty flavor, while the vegetables add crunch and freshness. The dressing ties everything together with a zesty kick, making each bite delightful.
Recipe Overview
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Time to Stand: 10 minutes
- Total Time: 40 minutes
- Ease of Cooking: Easy
- Servings: 4
- Calories: Approximately 250 per serving
- Cost of Ingredients: $10-$15
- Cuisine: Italian
- Course: Salad
Equipment Needed
- Medium saucepan
- Mixing bowl
- Whisk
- Knife and cutting board
- Measuring cups and spoons
- Serving dish
- Go here to buy the must-have equipment and ingredients for making a Savory #Insalata di Quinoa e Verdure here.
Ingredients
For the Salad:
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 1 bell pepper (any color), diced
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1 small red onion, finely chopped
- 1 carrot, grated
- 1 cup spinach or mixed greens
- 1/4 cup fresh parsley or basil, chopped
- Salt and pepper, to taste
For the Dressing:
- 1/4 cup extra virgin olive oil
- 2 tablespoons lemon juice (freshly squeezed)
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup (optional)
- Salt and pepper, to taste
- Go here to buy the must-have equipment and ingredients for making a Savory #Insalata di Quinoa e Verdure here.
Method
Step 1: Cook the Quinoa
- In a medium saucepan, combine the rinsed quinoa and water (or vegetable broth) over high heat.
- Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed.
- Remove from heat and let it stand, covered, for 10 minutes. Fluff with a fork and allow to cool.
Step 2: Prepare the Vegetables
- While the quinoa is cooking, prepare your vegetables. Dice the bell pepper, cucumber, and red onion, halve the cherry tomatoes, and grate the carrot. Chop the parsley or basil.
- In a large mixing bowl, combine all the chopped vegetables and greens.
Step 3: Make the Dressing
- In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey (if using), salt, and pepper until emulsified.
Step 4: Combine Everything
- Once the quinoa has cooled, add it to the bowl of vegetables.
- Pour the dressing over the salad and gently toss to combine. Adjust the seasoning with salt and pepper to taste.
Step 5: Serve
- Transfer the salad to a serving dish and enjoy! This salad can be served immediately or chilled in the refrigerator for about 30 minutes for a refreshing option.
Variations
- Add Proteins: For a heartier meal, add grilled chicken, chickpeas, or black beans.
- Cheese Options: Feta or mozzarella can add creaminess and flavor.
- Different Grains: Substitute quinoa with farro, bulgur, or brown rice for a different texture.
Tips and Substitutions
- Dietary Needs: This salad is naturally gluten-free and vegetarian. For a vegan option, ensure the honey is substituted with maple syrup.
- Fresh Herbs: Feel free to experiment with herbs like dill, cilantro, or mint for a unique twist.
- Seasonal Veggies: Use seasonal vegetables to keep this salad fresh and interesting throughout the year.
- Go here to buy the must-have equipment and ingredients for making a Savory #Insalata di Quinoa e Verdure here.
Nutritional Information Per Serving
- Calories: 250
- Protein: 8g
- Carbohydrates: 34g
- Dietary Fiber: 5g
- Fat: 10g
I hope this guide has made making Insalata di Quinoa e Verdure seem a little less daunting. Have you tried it before? Please, be honest, and let me know in the comments below! I like to hear feedback from a real person like you, so please, leave your honest comment. Enjoy your cooking adventure!
Hello all,
Zio Leo here!
Cooking and sharing great food brings people together in the most authentic way, in my own personal experience, and with a lifelong passion for Italian cuisine, I’m here to share tips, recipes, and stories that celebrate the rich flavors of Italy. From classic dishes to modern twists, have my guides inspired you to bring a little bit of Italy into your kitchen? Please, be honest with me here. Leave your comments down below. I’d love to hear from real people like you. Read more about me here! =>>