Simple Quinoa Salad

Simple Quinoa Salad

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Say yes to batch cooking! This simple quinoa salad is super healthy, flexible, inexpensive, gluten-free, and time-saving. You can make it from scratch in less than 30 minutes, including the homemade dressing. Once prepared, just store your batch in the fridge and enjoy for the next few days. Try it today! 

SIMPLE QUINOA SALAD

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SIMPLE QUINOA SALAD

Ingredients

TO MAKE THE SALAD: 

  • cooked quinoa (made from 1 cup of dry quinoa) 
  • 2 cups shredded red cabbage
  • 2 cups shredded carrots
  • 2 cups chopped celery  
  • 1 cup finely chopped fresh parsley (or cilantro)

TO MAKE THE SALAD DRESSING: (You’ll be able to dress 2 generous servings of salad with the following measurements, 1 part = 1 shot glass)

  • 1 part Extra Virgin Olive Oil
  • 1/2 part Tamari sauce (I use wheat/gluten-free)
  • 1 tablespoon Dijon mustard 
  • Optional: crushed garlic to taste (I like a lot!)

SIMPLE QUINOA SALAD

Directions

TO COOK QUINOA:

  • Place quinoa into a fine sieve strainer, and rinse with cold water for about 2 minutes, or until the water runs clear (this step matters because quinoa contains bitter compounds called Saponins, which lather up in the water, like soap suds, so we want to make sure your quinoa doesn’t taste bitter).
  • Cook quinoa in 2 cups of water. 
  • Bring to boil with a lid on, and simmer for 12-15 minutes with a lid on. 
  • Fluff cooked quinoa with a fork and transfer into your salad mixing bowl. 

TO MAKE THE SALAD:

  • In a large bowl: mix the cooked quinoa, shredded cabbage, shredded carrots, and chopped celery and parsley (or the fresh herbs of your choice).
  • Store in a tightly sealed food box in the fridge and consume within 5 days.
TO MAKE THE DRESSING:
 
  • Put all of the dressing ingredients into a mason jar, close the lid, and shake with both hands until all ingredients combine fully. 
  • Store the jar with your salad dressing on your kitchen counter in a darker area and use when ready to have your quinoa salad serving. 

VARIATION TIPS

  • Swap red cabbage for white if you can’t get red (they are both great but red offers extra nutritional benefits).
  • Swap Tamari sauce for Coconut Aminos (soy-free) or organic miso paste.
  • Feel free to add other fresh herbs (dill, mint, basil).
  • You can replace any veggies for anything you like, it works best if you make the salad with veggies of similar texture (harder vs softer). 

Ahoy, I'm Eva!

I'm the Holistic Nutritionist behind EPICHOLISTIC.COM - the place where I help health-hungry, fun, free spirits elevate their energy with real nutrition, because vitality rocks! 

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