High-Protein Quinoa Salad
A filling and fresh quinoa salad packed with protein, fiber, and bright flavors, perfect for lunch or dinner.
Ingredients
Main Ingredients
- 1 cup quinoa (Rinse before cooking.) Rinsing removes the bitter saponin coating.
- 2 cups water or vegetable broth Use vegetable broth for added flavor.
- 1 cup cherry tomatoes, halved Adds sweetness and color.
- 1 cup cucumber, diced Provides crunch.
- 1 cup black beans, drained and rinsed Adds protein and fiber.
- 1/4 cup red onion, finely chopped For flavor.
- 1/4 cup fresh parsley, chopped Fresh herbs enhance flavor.
- 1 whole lemon, juiced Fresh lemon juice preferred.
- 2 tablespoons olive oil Extra virgin for richness.
- to taste salt and pepper Adjust according to preference.
Instructions
Preparation
- Rinse the quinoa under cold water in a fine mesh sieve until water runs clear.
- Combine rinsed quinoa and 2 cups liquid in a small pot. Bring to a boil.
- Reduce to a simmer, cover, and cook for about 15 minutes or until liquid is absorbed.
- Remove from heat and let rest covered for 5–10 minutes. Fluff with a fork and let cool slightly.
- While quinoa cooks, halve the cherry tomatoes, dice the cucumber, finely chop the red onion and parsley, and drain and rinse the black beans.
Mixing
- In a large bowl, whisk lemon juice, olive oil, salt, and pepper.
- Add warm quinoa to the bowl, then fold in tomatoes, cucumber, black beans, red onion, and parsley.
- Toss gently to combine. Taste and adjust seasoning with more lemon, salt, or pepper.
- Serve right away, or chill for at least 20 minutes to let flavors meld.
Notes
Swap parsley for cilantro or basil for a different aroma. Use canned chickpeas instead of black beans for a milder flavor. For a creamier version, mix in 2–3 tablespoons of plain yogurt or a spoonful of tahini.