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Quinoa and Vegetable Salad

Valentine's Day Salads 40 min Medium 11 wyświetleń ~19.04 PLN - (0)
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Description

A light, colorful salad with quinoa and fresh vegetables — the perfect option for a romantic Valentine's dinner or as a healthy, light meal. Quinoa provides complete protein, while the vegetables add crunch and freshness. The dressing made with olive oil and lemon juice enhances the flavor of the ingredients, and optional additions (feta, pomegranate seeds, honey) give the salad an elegant, contrasting character. The dish is colorful and visually appealing — it's worth serving in a shallow bowl, garnished with green herbs and pomegranate seeds. Flavors: slightly tangy, oily, and fresh with a delicate hint of mustard spiciness.

Ingredients (15)

Servings:
4
  • Quinoa (dry) 200 g
  • Water 400 ml
  • Tomato 2.5 szt.
  • Fresh cucumber 200 g
  • Red bell pepper 0.8 szt.
  • Red onion 0.5 szt.
  • Fresh parsley 0.5 pęczek
  • Extra virgin olive oil 0.2 łyżek
  • Lemon juice 30 ml
  • Dijon mustard 10 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Black pepper 2 szczypty
  • ✨ Opcjonalne
  • Honey (optional) 15 g
  • Feta cheese (optional) 100 g
  • Pomegranate seeds (optional) 80 g
💰 Szacowany koszt dania: ~19.04 PLN (4.76 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing quinoa

1

Measure 200 g of dry quinoa and transfer it to a fine-mesh sieve. Rinse under cold running water for about 30-45 seconds, shaking the sieve vigorously — this is done to remove the natural bitter coating (saponins). After rinsing, set aside for a moment to drain.

Ingredients: Quinoa (dry)
Use a fine sieve. If you don't rinse the quinoa, the salad may have a slightly bitter taste. It's a simple step, don't skip it.
2

In a medium pot (about 1.5-2 l), bring 400 ml of water to a boil. When the water starts to boil, add the rinsed quinoa, reduce the heat to the minimum so that the water is gently simmering (small bubbles). Cover the pot with a lid and cook for 12-15 minutes — the quinoa should absorb all the liquid.

Ingredients: Quinoa (dry), Water
Use a pot with a thick bottom to prevent burning. After 12 minutes, check with a fork if the grains are soft and if the central whitish 'tail' (sprout) is visible — this is a sign that they are cooked.
3

After cooking, remove the pot from the heat and let it sit covered for another 8-10 minutes — the quinoa will puff up and become fluffier. Then uncover and gently fluff with a fork to separate the grains. Set aside to cool for about 15 minutes (they should be warm, not hot).

Ingredients: Quinoa (dry)
Use a fork, not a spoon — a fork separates the grains, giving a slightly fluffy texture. If the quinoa is still moist, leave it uncovered for a moment to let the excess steam escape.

Sauce

4

Prepare the dressing: pour 30 g of olive oil (2 tablespoons), 30 ml of freshly squeezed lemon juice, and 10 g of Dijon mustard (2 teaspoons) into a small bowl. If you want a sweeter dressing, add 15 g of honey (optional). Whisk everything with a spoon or whisk for 20-30 seconds until the ingredients are combined and a light emulsion forms.

Ingredients: Extra virgin olive oil, Lemon juice, Dijon mustard, Honey (optional)
Use a small bowl or a jar with a lid (it's easier to shake vigorously that way). If you're unsure about the sweetness, add honey drop by drop and taste.

Vegetables

5

While the quinoa is cooking and cooling, prepare the vegetables: cut 300 g of tomatoes into quarters or cubes (depending on size), 200 g of cucumber into half-moons about 3-4 mm thick, and 150 g of bell pepper into cubes about 1 cm. Slice the red onion (75 g) into thin half-moons, and finely chop 15 g of parsley along with the stems.

Ingredients: Tomato, Fresh cucumber, Red bell pepper, Red onion, Fresh parsley
Use a sharp knife and a cutting board. Try to cut the vegetables into roughly similar pieces so that the salad looks nice and the ingredients are evenly distributed.

Assembly

6

In a large bowl, transfer the cooled quinoa (warm, not hot). Add the chopped tomatoes, cucumber, bell pepper, onion, and chopped parsley. Drizzle with the prepared dressing and gently mix with a whisk or a large spoon for 20-30 seconds to combine the ingredients evenly.

Ingredients: Quinoa (dry), Tomato, Fresh cucumber, Red bell pepper, Red onion, Fresh parsley, Extra virgin olive oil, Lemon juice, Dijon mustard, Honey (optional)
Use a large, shallow bowl (diameter about 26-30 cm) — it's easier to mix without crushing the vegetables. Gently stir from the bottom up so that the quinoa retains its structure.

Finishing

7

Season the salad with salt (about 3 g) and freshly ground black pepper (about 1 g). Taste and if necessary, add a little more lemon juice or oil to balance the flavor.

Ingredients: Salt, Black pepper
Add salt gradually — it's easier to add more than to take away. Stir gently after each addition and taste.

Decoration (optional)

8

If using, sprinkle the salad with crumbled feta (100 g) and/or 80 g of pomegranate seeds, which will add color and a sweet-tart texture. Gently mix again to distribute the toppings evenly on top.

Ingredients: Feta cheese (optional), Pomegranate seeds (optional)
Add the feta just before serving to maintain its structure; you can also add the pomegranate seeds directly on the plate, creating an impressive decoration.

Serving

9

Transfer the salad to a serving platter or plates. Serve warm or at room temperature. You can add an extra sprig of parsley for decoration and a bit of freshly ground pepper on top.

Ingredients: Fresh parsley, Pomegranate seeds (optional)
The salad looks great in a shallow serving dish — the colorful ingredients will be clearly visible. For a Valentine's touch, add more pomegranate seeds for a red color.

Fun Fact

💡

Quinoa comes from the Andes region and was valued by the Incas as the "mother of grains." It is gluten-free and has been gaining popularity for years as an alternative to grains and rice.

Best for

Walentynki Lekki obiad Przyjęcie w plenerze

Tips

🍽️ Serving

Serve the salad in a shallow bowl, garnished with pomegranate seeds and fresh parsley. A glass of light white wine or sparkling water with a slice of lemon pairs well with the salad. If serving in advance, add the feta just before serving to prevent it from softening.

🥡 Storage

Store in a closed container in the refrigerator for up to 2 days. You can keep the dressing separately — the salad will stay fresh longer if you add the dressing just before serving. Reheating is not recommended — serve at room temperature.

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