Colorful Quinoa Salad

  • Servings: 4
  • Difficulty: easy
  • Time: 30 minutes
  • Tools: large pot, medium mixing bowl, fork, cutting board, knife

Ingredients

  • 1 cup (170g) quinoa
  • 2 cups (480ml) water
  • 2 cups (200g) mixed vegetables (e.g. bell peppers, cucumber, cherry tomatoes, carrots)
  • 2 cups (200g) cooked chicken breast, shredded
  • 1/4 cup (60ml) olive oil
  • 2 tablespoons (30ml) lemon juice
  • 1 teaspoon (5ml) dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup (40g) chopped fresh herbs (e.g. parsley, cilantro, basil)

Instructions

  1. Rinse the quinoa under cold water to remove any bitterness.
  2. In a large pot, bring the water to a boil. Add the rinsed quinoa and reduce the heat to low. Cover and simmer for 15 minutes or until the water is absorbed and the quinoa is tender. Remove from heat and let it cool.
  3. Meanwhile, prepare the vegetables by washing and chopping them into bite-sized pieces.
  4. In a medium mixing bowl, whisk together the olive oil, lemon juice, dijon mustard, salt, and black pepper to make the dressing.
  5. In a large mixing bowl, combine the cooked quinoa, mixed vegetables, shredded chicken, and chopped herbs.
  6. Pour the dressing over the salad and toss until all ingredients are well coated.
  7. Serve the quinoa salad chilled or at room temperature. Enjoy!

Colorful Quinoa Salad

  • Servings: 4
  • Difficulty: easy
  • Time: 30 minutes
  • Tools: large pot, medium mixing bowl, fork, cutting board, knife

Ingredients

  • 1 cup (170g) quinoa
  • 2 cups (480ml) water
  • 2 cups (200g) mixed vegetables (e.g. bell peppers, cucumber, cherry tomatoes, carrots)
  • 2 cups (200g) cooked chicken breast, shredded
  • 1/4 cup (60ml) olive oil
  • 2 tablespoons (30ml) lemon juice
  • 1 teaspoon (5ml) dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup (40g) chopped fresh herbs (e.g. parsley, cilantro, basil)

Instructions

  1. Rinse the quinoa under cold water to remove any bitterness.
  2. In a large pot, bring the water to a boil. Add the rinsed quinoa and reduce the heat to low. Cover and simmer for 15 minutes or until the water is absorbed and the quinoa is tender. Remove from heat and let it cool.
  3. Meanwhile, prepare the vegetables by washing and chopping them into bite-sized pieces.
  4. In a medium mixing bowl, whisk together the olive oil, lemon juice, dijon mustard, salt, and black pepper to make the dressing.
  5. In a large mixing bowl, combine the cooked quinoa, mixed vegetables, shredded chicken, and chopped herbs.
  6. Pour the dressing over the salad and toss until all ingredients are well coated.
  7. Serve the quinoa salad chilled or at room temperature. Enjoy!