Quinoa Salad: The Unexpected Star of Your Thanksgiving Table!

Quick Overview Section:

• Recipe Rating: ⭐⭐⭐⭐⭐ (5/5 from readers)
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: Serves 4
• Calories: Approximately 220 per serving

Introduction

Thanksgiving is a time for gratitude, family gatherings, and, let’s be honest, a cornucopia of delicious food. While turkey and stuffing often steal the spotlight, there’s an unexpected contender that can take your Thanksgiving table from ordinary to extraordinary: Quinoa Salad! I still remember the first time I tasted this colorful, nutrient-packed salad at a friend’s holiday gathering; it was a refreshing twist that left everyone raving. This dish not only caters to health-conscious eaters—being gluten-free, vegan, and packed with protein—but it also brings an artisan flair to your feast that guests will adore.

Ingredients List

• 1 cup quinoa (rinsed)
• 2 cups vegetable broth (or water)
• 1 cup cherry tomatoes (halved)
• 1 cup cucumber (diced)
• 1/2 cup red onion (finely chopped)
• 1/4 cup parsley (chopped)
• 1/4 cup feta cheese (crumbled, optional)
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon garlic (minced)
• Salt and pepper to taste

Optional substitutions:

• For a vegan version, skip the feta cheese.
• Substitute parsley with fresh basil or cilantro for a different flavor.

Step-by-Step Instructions

1. Cook Quinoa: In a saucepan, bring the vegetable broth to a boil. Add the rinsed quinoa, reduce heat to low, and cover. Cook for 15 minutes or until the liquid is absorbed. Remove from heat and let it sit for 5 minutes before fluffing with a fork.
2. Prepare Vegetables: While the quinoa is cooking, chop the cherry tomatoes, cucumber, and red onion. Place them in a large mixing bowl.
3. Mix the Salad: Add the cooked quinoa to the bowl of vegetables along with the chopped parsley and feta cheese (if using).
4. Make Dressing: In a small bowl, whisk together olive oil, lemon juice, minced garlic, salt, and pepper until well combined.
5. Combine: Pour the dressing over the quinoa salad and toss gently until everything is evenly coated.
6. Chill: For best flavor, refrigerate the salad for at least 30 minutes before serving.

Tips and Tricks Section

• Ingredient Alternatives: Try adding roasted sweet potatoes or chickpeas for added texture and flavor.
• Cooking Methods: You can also prepare quinoa in a rice cooker or Instant Pot for easier cooking.
• Storage Tips: Store leftovers in an airtight container in the fridge for up to 3 days for fresh flavors.

Nutritional Information (per serving):

• Calories: 220 kcal
• Macronutrients:
  • Protein: 6 g
  • Fat: 10 g
  • Carbohydrates: 30 g
• Micronutrients:
  • Fiber: 5 g
  • Sugar: 3 g
  • Sodium: 150 mg

Recipe Notes

• This salad can be made a day in advance; the flavors will meld beautifully overnight.
• For a little kick, consider adding diced jalapeños or a pinch of red pepper flakes!

FAQs:

1. How can I store leftovers?
   Store in an airtight container in the fridge for up to 3 days.

2. Can I serve this warm?
   Yes, while it’s typically served cold, warm quinoa salad is equally delicious.

3. What can I swap for quinoa?
   You can use couscous, farro, or bulgur if you prefer.

4. Is this salad gluten-free?
   Yes! Quinoa is naturally gluten-free, making this salad a great option.

5. How can I reheat it?
   If desired, warm in the microwave, but it can also be enjoyed cold after refrigeration.

Please Give Us Your Feedback!

We’d love to hear your thoughts! Leave a comment below, rate the recipe, and feel free to share your photos on social media. Let’s make this Thanksgiving unforgettable together with this delicious Quinoa Salad!

Recipe Card: Quinoa Salad

Servings: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Ingredients:

• 1 cup quinoa
• 2 cups vegetable broth
• 1 cup cherry tomatoes
• 1 cup cucumber
• 1/2 cup red onion
• 1/4 cup parsley
• 1/4 cup feta cheese (optional)
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon garlic
• Salt and pepper to taste

Instructions:

1. Bring vegetable broth to a boil, add quinoa, and cook on low.
2. Chop vegetables and add them to a bowl.
3. Combine cooked quinoa with veggies.
4. Whisk dressing ingredients and add to salad.
5. Toss and refrigerate before serving.

Nutritional Information (per serving):

• Calories: 220 kcal
• Protein: 6 g
• Fat: 10 g
• Carbohydrates: 30 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 150 mg

Optional:

• Tips and Variations: Add roasted sweet potatoes or chickpeas for texture.
• Storage: Refrigerate salad in an airtight container for up to 3 days.

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