So I’ve heard some people really like quinoa, others don’t like it at all, and the rest like it but never know what to do with it so they don’t make it as often. I hope this recipe gives the ones who want to do more with quinoa motivation to keep trying, and I hope you love this light, delicious quinoa salad as much as I do.
For the ones who just don’t like quinoa, try my other recipes, lol. Just kidding, by all means, try this recipe if you desire to give quinoa a chance, you just might be pleasantly surprised. Quinoa is such a healthy grain and it is also gluten free! This recipe happens to also be vegan! So if you’re going to that potluck and you have some vegans at your party, this is the perfect salad to take! ( Just double, or triple the batch) It’s sure to be a hit!
Although subtle, you’d be surprised at how nutritious and healthy quinoa truly is. Believe it or not it contains protein, magnesium, iron, copper, folate, phosporus, iron, zinc, potassium, manganese, fiber and B vitamins! (Whoa!) Seriously though, how amazing is that?! Not only that, it is also very high in antioxidants and your gut will lovee you for eating this grain.
If you have my book Ripsy’s Recipes then you will see another fantastic quinoa recipe there that’s definitely worth making. If you haven’t bought it yet, try this and recipe see what you think. When I was creating this recipe, I purposely did not want any oils for this salad. It is very important to incorporate healthy fats (such as olive oil) in salads so they can help your body absorb all the nutritious benefits of all the healthy ingredients. Not to worry, I was mindful of this fact and that is why an avocado fit perfectly into this recipe!
Please know I pour my heart and soul into these recipes and blog, and although I sometimes get very busy with my 2 year old (shout out to all the toddler moms and dads), it’s always such a pleasure when I get to share a recipe with you. I share a piece of me with you and your support, comments, likes, all of it means a lot! So thank you for reading my recipes, trying them out, telling me about it, I appreciate it more than you know. Enjoy this recipe. 🙂 ❤
|Prep Time: 5 minutes||Cook Time: 10-15 minutes|
|Serves: 2||Total Time: 20 minutes|
3/4 cup cooked quinoa
1 1/2 cup filtered water
1/2 tsp salt
1 cup cherry tomatoes
1/4 cup green olives
1 tbsp fresh basil
2 1/2 tbsp balsamic vinegar
additional salt to taste
1. Thoroughly rinse quinoa in a large metal sieve.
2. In a medium saucepan bring 1 1/2 cups of water to a boil and add quinoa and salt.
3.Cook quinoa on medium heat until water has been absorbed (about 10 minutes)
*Make sure to check it often (every 3 minutes) to prevent burning. Stir quinoa 5 minutes after it
has been boiling.
4. Slice cherry tomatoes and olives and set aside.
5. Once quinoa is cooked and water is absorbed, transfer quinoa into a medium salad bowl and let
it cool for about 5-7 minutes.
6. Dice avocado to about 1 inch size chunks and finely slice the fresh basil.
7. Add cherry tomatoes, olives, avocado, basil, and balsamic vinegar and stir until well combined.
8. Taste the salad, add more salt if needed and enjoy! Tastes even better cold!
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