The Best (and most versatile) Quinoa Salad

Every summer we gather at our family’s lake house and feed large crowds of aunts, uncles, nieces, nephews, and grandparents. We search for ways to provide healthy meals that meet everyone’s needs.

Enter quinoa. This powerhouse grain is a secret weapon. It’s gluten-free, feeds a lot of people, lasts several days, doesn’t get soggy, and can be added to most dishes.

And bonus – the fiber in quinoa can help with cholesterol and blood sugar levels, lowering a person’s risk of diabetes and heart disease. It’s also rich in antioxidants, which can prevent damage to your heart and other organs.

I often make a quinoa salad and people can eat it for lunch, snack, or a late night meal all week long. This is also the go-to for larger gatherings or work events.

This recipe can be adapted according to your tastebuds. I’ve done a Greek salad version. An Italian caprese version. You get the picture! This dressing I made up for the Greek version and I liked it so much I put it with all of my versions -it goes with everything!

ENJOY

The Best (and most versatile) Quinoa Salad

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This is an incredibly versatile salad. Use what you have and watch it come to life!

• Author: Krista Gilbert

Ingredients

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1 bag kale

2 heads broccoli, chopped

2 cans garbanzos, roasted in olive oil and sea salt

1 red onion, minced

1 small bag hazelnuts, roasted

1/2 cup dried apricots, diced

1/2 cup dried cherries, halved

1 block feta, crumbled

2 bunches parsley, chopped

3 bell peppers, diced
Shredded or diced chicken, optional

DRESSING:

1 cup olive oil

3 cloves garlic

1/2 cup white wine vinegar

1/2 cup mayonnaise

1 jar tahini

2 tsp. salt

1 tsp. pepper

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Instructions

Make the quinoa per directions.

Spread the kale in a bottom of a bowl.  Place the warm quinoa on top to wilt it. 

Roast (400 degrees) the hazelnuts and garbanzo beans by tossing them in a small amount of oil and sprinkling with salt for roughly 10 min (watch them). 

Once the quinoa has mostly cooled, add broccoli, red onion, dried fruit, parsley, peppers, and feta.  Mix well. 

Spoon into bowls and sprinkle with roasted hazelnuts.

To make the dressing: blend all ingredients in a blender and pour over quinoa mixture and mix well right before serving.

Notes

This salad can be made with anything you have in your refrigerator.  I’ve added cucumbers, roasted zucchini, kalamata olives, tomatoes, etc.