How To make Quinoa Salad
1 1/2 c Quinoa
3 c Water
1 Green bell pepper; chopped
1 Red bell pepper; chopped
1/4 c Scallion; chopped
1/4 c Red onion; chopped
1/4 c Dill, cilantro, or parsley
-finely chopped 1 Receipe Savory Salad Dressin
-or Honey-Vinegar dressing Freshly ground pepper to tst Rinse the quinoa well before cooking to remove its slightly bitter coat. Place the quinoa and water in a saucepan. Bring to a boil, cover, reduce the heat, and simmer for about 15 minutes, or until the liquid is absorbed. Combine the chopped vegetables in a bowl, including the fresh chopped herb of your choice. Mix well. Add the cooked quinoa. Toss gently and add dressing of your choice. Mix well. Add the cooked quinoa. Toss gently and add dressing of your choice. Toss again and add pepper to taste. Cover and chill for at least 2 hours before serving.
How To make Quinoa Salad's Videos
Chickpea Quinoa Salad (20 min lunch idea)
Get the Recipe:
⭐️ Chickpeas and quinoa are combined to create a simple and healthy chickpea quinoa salad with fresh, seasonal veggies and a simple lemon vinaigrette.
This salad offers a nutritious, naturally vegan, gluten-free meal choice that will please even the pickiest eaters.
⭐️ Ingredients
For the Quinoa
1 cup uncooked quinoa or about 3 cups cooked quinoa
2 cups water or vegetable broth
⅓ teaspoon salt
For the Salad
1 can (15 oz) chickpeas or 1½ cups cooked chickpeas
1½ cup yellow bell pepper
1½ cup cucumber
1½ cup cherry tomatoes
½ cup olives
¼ red onion
⅓ cup parsley
1 ripe avocado optional
For the Dressing
4 tablespoons olive oil extra virgin
2 tablespoons lemon juice or apple cider vinegar
1 tablespoon mustard
1 tablespoon maple syrup
½ teaspoon salt
4 twists black pepper
1 teaspoon ground cumin optional
Metric:
For the Quinoa
200 grams uncooked quinoa or about 3 cups cooked quinoa
480 grams water or vegetable broth
⅓ teaspoon salt
For the Salad
230 grams chickpeas or 1½ cups cooked chickpeas
200 grams yellow bell pepper
200 grams cucumber
250 grams cherry tomatoes
½ cup olives
40 grams red onion
⅓ cup parsley
1 ripe avocado optional
For the Dressing
55 grams olive oil extra virgin
30 grams lemon juice or apple cider vinegar
15 grams mustard
15 grams maple syrup
½ teaspoon salt
4 twists black pepper
1 teaspoon ground cumin optional
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❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
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???? KEY MOMENTS
00:00 Why quinoa is the worst
00:30 Rinse and cooking the quinoa
01:26 Prepping the vegetables
03:14 Drying the quinoa
03:52 Roasting the quinoa and veggies
04:41 Today's sponsor: OSEA
05:58 Prepping the marinated chickpeas
08:26 A superstar ingredient ✨
09:18 Tossing the quinoa and optional mix-ins
10:40 Removing quinoa and veggies from the oven
11:01 Time to assemble!
Kale Quinoa Salad
Kale and quinoa.... made fabulous! Fantastic nutritious, filling side or even satisfying as a light meal in itself.
Quinoa Salad – Bruno Albouze
Healthy, nutritious, and damn good!
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Why Restaurant Quinoa Is So Much Better
Why Restaurant Quinoa Is So Much Better
00:00 Intro
00:47 Washing Quinoa
02:13 Quinoa : Water Ratio
03:23 Cooking Quinoa
04:14 Resting and Fluffing Quinoa
05:42 Storing Quinoa
06:46 Crispy Quinoa
1.5 cups of quinoa
1.75 cups water for instant pot or a rice cooker (2 cups of water for a regular pot)
2 tsp Diamond Crystal Kosher (or 1 tsp table salt)
Put quinoa into a pot you plan to use to cook it and cover with lots of cold water (this is not the measured water). Agitate with your hand and drain well through a fine mesh sieve. Repeat until the water is no longer soapy looking. Return quinoa to the pot and add the right amount of water for your kind of pot. Add the salt.
Instant pot or rice cooker: Seal the pot. Press the Rice button. Turn off “Keep Warm”. Let the cycle run and wait for the pressure to drop naturally. I set my timer for 1 hour after pressing the Rice button to make sure my quinoa is thoroughly rested.
Regular pot: Set over high heat and bring to a boil uncovered. Reduce heat to low, cover and cook for 20 min. Take off heat. Don’t uncover. Let rest for 20 min.
Fluffing quinoa:
Rake the quinoa with a fork gently starting with the top layer and gradually working your way down. If you encounter any sticking. Cover quinoa with a paper towel and let it cool an extra 15-30 minutes. Then continue to gently rake with a fork until all the grains separate.
Storing quinoa:
Cool quinoa completely and store in an airtight container in the fridge for up to a week or freeze. Use in salads cold or rewarm in a pan on moderate heat with some butter or olive oil.
Crispy quinoa:
Cook, cool, and fluff quinoa as described above. Put just enough quinoa into a cast iron or non-stick skillet to create a very thin layer (a 12 inch skillet holds 150g of cooked quinoa comfortably). Add 1 tsp olive oil and rub into quinoa with your hands to help separate the grains. Set over moderate heat and cook until quinoa starts to steam. Once you see steam, you have to stir very often (roughly every minute). For the first 10 minutes, you shouldn’t see any color. Somewhere between 10 and 20 minute mark your quinoa should start to brown. Cook until it feels completely dry, crispy, and brown. Cool completely and store in an airtight container at room temperature for up to a month.
Before serving, toss with the seasoning of your choice. It’s good to include something acidic (lemon juice, lime juice, pomegranate molasses, or some vinegar), something aromatic (za’atar, smoked paprika, etc), olive oil, and salt.
Here is the za’atar that I use:
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