April 24th, 2024
Recipes
Hydrating Quinoa Salad
Valentina P
- Difficulty
•
- Time 20"
Vibrant quinoa salad with crunchy raw vegetables and chickpeas in a lemony dill dressing. The vinaigrette here works as a marinade, so be sure to add it even if you're preparing this meal in advance.
How To MakeDiet Type: Plant-based
Shopping List
-
Salad
- 2 cups cooked quinoa
- 1 can chickpeas, drained and rinsed
- 6 radishes, thinly sliced
- 1 bell pepper, diced (I used yellow)
- 1/2 cucumber, thinly sliced Vinaigrette
- 1/4 cup fresh parsley, chopped
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh dill, chopped
- 1 tablespoon red wine vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Step 1: If cooking the quinoa yourself, do so now. Every 1 cup of uncooked quinoa yields between 2 to 3 cups when cooked.
- Step 2: Whisk together all vinaigrette ingredients in a small bowl. Set aside.
- Serve: Combine all salad ingredients in a large mixing bowl. Pour in the vinaigrette, to taste, over the salad. Toss well to coat. Enjoy this salad slightly warmed, at room temperature, or chilled
Nutrition
Falling behind on our daily water intake can bring about irritability, fatigue, health complications, and mood changes. Hence, this vibrant salad with crunchy raw vegetables in a lemony dill dressing was born. High-water-content foods such as bell peppers and cucumbers keeps this salad refreshing, filled with nutrients, and naturally low in calories. Rather than using quinoa, cauliflower rice makes a great lower-carb substitute here. The vinaigrette works as a marinade, so be sure to add it even if you're preparing this meal in advance.
How To MakeDiet Type: Low-carb
Shopping List
-
Salad
- 2 1/2 cups raw cauliflower rice
- 1 (14 ounce) can hearts of palm, drained and rinsed
- 6 radishes, thinly sliced
- 1 bell pepper, diced (I used yellow)
- 1/2 cucumber, thinly sliced (about 1 cup) Vinaigrette
- 1/4 cup fresh parsley, chopped
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh dill, chopped
- 1 tablespoon red wine vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Step 1: Preheat the oven to 410°F. Spread the riced cauliflower on a large baking sheet and roast it for 5 minutes. It should only be very lightly roasted, to take off that raw edge. Set aside to cool.
- Step 2: Whisk together all vinaigrette ingredients in a small bowl. Set aside.
- Step 3: Chop the hearts of palm and bell pepper into bite-sized pieces.
- Serve: Combine all salad ingredients in a large mixing bowl. Pour in the vinaigrette, to taste, over the salad. Toss well to coat. Enjoy this salad slightly warmed, at room temperature, or chilled.
Nutrition
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What you should eat next
Hydrating Quinoa Salad
PT20M 2 cups cooked quinoa 1 can chickpeas, drained and rinsed 6 radishes, thinly sliced 1 bell pepper, diced (I used yellow) 1/2 cucumber, thinly sliced 1/4 cup fresh parsley, chopped 3 tablespoons extra virgin olive oil 2 tablespoons fresh dill, chopped 1 tablespoon red wine vinegar 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper Gluten Free Paleo Vegan Low-Carb 4 Servings
Ingredients:
