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

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.
Prepare Vegetables: While the quinoa is cooking, chop the cherry tomatoes, cucumber, and red onion. Place them in a large mixing bowl.
Mix the Salad: Add the cooked quinoa to the bowl of vegetables along with the chopped parsley and feta cheese (if using).
Make Dressing: In a small bowl, whisk together olive oil, lemon juice, minced garlic, salt, and pepper until well combined.
Combine: Pour the dressing over the quinoa salad and toss gently until everything is evenly coated.
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:

How can I store leftovers?
Store in an airtight container in the fridge for up to 3 days.
Can I serve this warm?
Yes, while it’s typically served cold, warm quinoa salad is equally delicious.
What can I swap for quinoa?
You can use couscous, farro, or bulgur if you prefer.
Is this salad gluten-free?
Yes! Quinoa is naturally gluten-free, making this salad a great option.
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!

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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:

Bring vegetable broth to a boil, add quinoa, and cook on low.
Chop vegetables and add them to a bowl.
Combine cooked quinoa with veggies.
Whisk dressing ingredients and add to salad.
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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