There is nothing as refreshing as a Zesty Quinoa Salad for lunch. This recipe is super easy to make, and of course, the flavors are going to pop! You’ll love having a healthier meal with flavor you love.
Zesty Quinoa Salad
Quinoa is a new favorite grain. With the high protein and gluten-free option more readily available in stores, it is time you check out new recipes. The combination of beans, quinoa, cranberries, and feta makes this a great flavorful option you and your family will enjoy.
Ingredients for Zesty Quinoa Salad
2 Cups of cooked quinoa
2 Cup of chopped fresh spinach, packed
1/4 packed Cup of finely chopped parsley leaves,
1 can of garbanzo beans
1/3 Cup of cranberries
1/3 Cup of feta cheese
Salt and freshly cracked black pepper to taste.
Juice of 1/2 lemon
1/4 cup Olive Oil
1 Clove Garlic, Minced
1 Teaspoon Balsamic Vinegar
Directions for Zesty Quinoa Salad
To make the dressing, whisk together the juice of half a lemon, 1/4 Cup olive oil, 1 fat clove of garlic minced, salt and pepper. Add 1 tsp of balsamic vinegar (optional).
In a bowl, take all the ingredients, season with salt and freshly cracked pepper and add a generous drizzle of the dressing.
Mix to combine.
Let it hang out in the fridge for about 30 minutes – this will allow the flavors to mingle and develop. Serve chilled or at room temperature.
Serving suggestions for Zesty Quinoa Salad:
Serve up this easy to make zesty quinoa salad alongside your favorite grilled chicken or shrimp for a complete meal. If you are looking for a vegetarian dish, then it can be served alone or with a side of roasted vegetables. Basic white quinoa is the most popular, but you may choose red or black if you prefer. Mix and match, or test out a different kind each time. It’s such a versatile vessel for your favorite vegetables!
Make this delicious zesty quinoa salad as a perfect side or lunch for your family. The great flavors and easy to follow recipe will make it a favorite for your meal plan this summer or anytime of year. Makes a terrific light dinner as well.
More Great Recipes:
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Creamy Rosemary Mushroom Toast
| Prep Time | 5-10 minutes |
| Cook Time | 25 minutes |
| Servings | servings |
- 2 cups Quinoa Cooked
- 2 cups Fresh Spinach Chopped and packed
- 1/4 cup packed finely chopped parsley leaves
- 1 can Garbanzo Beans
- 1/3 cup Cranberries
- 1/3 cup Feta Cheese
- salt to taste
- Freshly Cracked Pepper to taste
- 1/2 Lemon Juice
- 1/4 Cup olive oil
- 1 tsp Balsamic Vinegar
Ingredients
| |
- To make the dressing, whisk together the juice of half a lemon, 1/4 Cup olive oil, 1 fat clove of garlic minced, salt and pepper. Add 1 tsp of balsamic vinegar (optional).
- In a bowl, take all the ingredients, season with salt and freshly cracked pepper and add a generous drizzle of the dressing.
- Mix to combine.
- Let it hang out in the fridge for about 30 minutes - this will allow the flavors to mingle and develop. Serve chilled or at room temperature.
This sounds so good. I have been trying to eat healthy and exercising more. This would be perfect. Thank you so much for sharing
we love quinoa and its a super food so i love new ideas!
Great flavors in this.
This looks like a wonderful recipe. We use quinoa often and I love that this also includes chickpeas, another family favorite.
I have become a vegetarian and this salad has all of my favorites. I can’t wait to make it.
I’ve rather an addict when it comes to quinoa (just made one of my favorite recipes with it for dinner last night). I’m always looking for healthy meals that would work for meatless Monday (and even other days of the week). I’ll have to make this recipe. Thanks!