This Is My New Favorite (Healthy) Dish

Quick & Easy Quinoa Salad

Let’s talk about quinoa—the grain that’s not really a grain but acts like a grain and has the nutritional profile of a tiny superhero.

Quinoa a seed, no grain.

And it’s a pretty great one. A resilient plant that grows in many places.

Why Quinoa Deserves a Spot in Your Fridge

Quinoa is a complete protein, which means it contains all nine essential amino acids in good quantities. Unlike grains or similar carbs, quinoa packs a good amount of protein per 100g, which makes it even more practical for the active crows.

It’s also gluten-free, packed with fiber, rich in minerals like magnesium, iron, and zinc (which many of us get too little of), and has an ego the size of a small planet because of how healthy it is.

Quinoa also boasts a low glycemic index, so only low-key sugar crashes here, folks! Plus, it’s packed with antioxidants, which fight off free radicals (basically the evil villains of the body) and keep you looking youthful.

If you haven’t yet converted to the quinoa side, this salad recipe is about to seal the deal.

Quinoa Salad Recipe

This salad is a powerhouse of freshness, crunch, and flavor. It’s got the perfect balance of nutrients and tastes amazing.

And the best part? You can store it in the fridge for a while, making it a meal prep salad.

Ingredients:

• 1 cup quinoa

• 2 cups water

• 1 cucumber, diced

• 1 carrot, shredded

• 1 red bell pepper, chopped

• ½ red onion, finely diced

• 2 cloves garlic, minced

• 2 celery stalks, chopped

• 2 tablespoons ajvar (Balkan pepper-based magic sauce)

• 3 tablespoons olive oil

• 2 tablespoons balsamic vinegar

• ½ teaspoon salt

• ½ teaspoon black pepper

• 1 teaspoon paprika

• ½ teaspoon turmeric

BUT you can use basically any veggies you have on hand. Garnish with some herbs. Add more spices. Change up the ajvar for some sriracha or other sauces. Still perfect!

Instructions:

1. Cook the quinoa: Rinse it well to remove its natural coating (which can taste bitter), then combine it with water in a pot. Bring to a boil, reduce to a simmer, and cook for about 15 minutes until the water is absorbed. Remove from heat, fluff it with a fork, and let it cool.

2. Chop your veggies: While the quinoa is cooling, get to work chopping, dicing, and mincing everything else. If you’re feeling particularly fancy, pretend you’re on a cooking show and dramatically throw ingredients into a bowl.

3. Mix it up: In a large bowl, combine the cooled quinoa, cucumber, carrot, red bell pepper, onion, garlic, and celery.

4. Dress to impress: In a small bowl, whisk together the ajvar, olive oil, balsamic vinegar, salt, pepper, paprika, and turmeric. Pour it over the salad and toss everything together like you mean it.

5. Enjoy immediately or let it marinate: This salad is delicious right away, but if you let it sit for a couple of hours, the flavors really get to know each other and become best friends.

How Long Does It Last?

Unlike your last houseplant (RIP), this salad is pretty resilient.

It stays fresh in the fridge for up to four days, which means you can make a batch on Sunday and still be munching happily on Thursday.

Just store it in a proper container, and you’re good to go!

Final Thoughts

I eat this salad every single week, and I’m not even tired of it.

It’s light but filling, flavorful but not overpowering, and so nutrient-packed that even your inner couch potato will feel accomplished after eating it.

Grab some quinoa, whip up a batch, and give a try.

If you like, you can also use this recipe template for other salads. I regularly swap the quinoa for lentils or couscous. Tastes just as amazing, but switches up the taste buds and nutrient profiles.

Guten Appetit!