This zesty quinoa salad is the perfect light, fresh, and zesty dish. It works well as a light lunch or a side salad for dinner. It is packed with protein from both quinoa and nuts, making it a healthy and light summer salad.
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It is always a great idea to have some refreshing and light summer recipes in your arsenal of cooking. This zesty quinoa salad is perfect for that. It is light, refreshing, and packed full of flavor and nutrients.
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❤️ Why you’ll love it
I am excited to share this quinoa salad recipe with you. It is a favorite of mine, especially during the summer months. The combination of mixed baby greens, fresh berries, and the zesty maple Dijon vinaigrette makes it a light and refreshing salad.
This recipe is not only delicious but also packed with flavors and textures. The quinoa adds a nice, nutty flavor, while the toasted pecans bring a crunchy element. The maple Dijon vinaigrette is the perfect balance of sweet and tangy, which complements the fresh berries beautifully.
What I love most about this recipe is that it is customizable. You can easily swap the berries for whatever is in season or add your favorite fruits to the mix. The result is a vibrant and colorful salad that is as pleasing to the eyes as it is to the palette.
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🧾 Key ingredients
This quinoa salad is a celebration of fresh, vibrant ingredients. You can find all of these items at your local grocery store.
Quinoa is the star of this salad. It adds a hearty texture and is packed with protein.
Mixed baby salad greens and fresh mixed berries add a pop of color and a refreshing, juicy bite to the salad.
Maple Dijon vinaigrette is the perfect finishing touch. It adds a tangy sweetness that brings all the ingredients together.
The ingredients for the cinnamon toast pecans are likely items you already have in your pantry. They add a satisfying crunch and a touch of sweetness to the salad.
🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.
🥘 Equipment
For this zesty quinoa salad, the most crucial piece of equipment you will need is a good quality small pot with a lid. This is essential for cooking the quinoa to fluffy perfection. I love using my stainless steel pot, as it distributes the heat evenly, ensuring that the quinoa cooks uniformly.
👩🍳 Instructions
Preparing the ingredients
STEP 1
Start by making the quinoa. Combine the quinoa and water in a small pot. Bring this mixture to a boil.
STEP 2
Once it starts boiling, cover the pot and reduce the heat to medium-low. Let it simmer for about 12 to 15 minutes, or until the quinoa is tender and the liquid is absorbed.
STEP 3
While the quinoa is cooking, prepare the pecans. In a small bowl, whisk together the maple syrup, sugar, cinnamon, and salt. Add the pecans to this mixture and stir to coat them evenly.
STEP 4
Heat the coconut oil in a non-stick skillet or frying pan over medium heat. Then, pour the pecans into the skillet, spreading them out in an even layer.
STEP 5
Cook the pecans for about 4 to 5 minutes, stirring frequently until they are toasted. Be careful as nuts can burn quickly. Once they are done, pour them out onto a plate lined with parchment paper and let them cool. They will crisp up as they cool.
Making the zesty quinoa salad
STEP 1
To make the dressing, whisk together the Dijon mustard, maple syrup, apple cider vinegar, olive oil, salt, and pepper in a small bowl. Whisk until the ingredients are well combined.
STEP 2
Once the dressing is ready, set it aside and prepare the salad ingredients.
STEP 3
In a large salad bowl, combine the mixed baby greens, mixed berries, cooked quinoa, and toasted pecans. Mix these ingredients well.
STEP 4
To serve, divide the salad among four bowls. Drizzle each portion with the maple Dijon vinaigrette. Your zesty quinoa salad is now ready to be enjoyed!
💡 Expert tip
To make the best zesty quinoa salad, ensure your quinoa is cooked and fluffy. Once the quinoa has finished cooking, let it sit for a few minutes, then fluff it with a fork. This will give you light, fluffy quinoa grains, perfect for your salad. Also, do not skip toasting the pecans. It adds a depth of flavor and crunch to your salad.
🔄 Variations
Try using romaine, red leaf lettuce, or arugula instead of the mixed baby greens to change it up. Each type of lettuce brings its own unique texture and flavor to the salad, keeping it exciting and different every time you make it.
You can use other nuts like walnuts, almond sliced, or cashews. If you need to eat nut-free than try sunflower seeds. This salad is very versatile, and different nuts and seeds will add a variety of textures and flavors.
Apart from berries, I also added red and black currants. Consider adding different types of fruits, such as diced apples, pears, or mandarin oranges. This will add a refreshing twist and make the salad even more colorful.
🥣 Serving ideas
This zesty quinoa salad is a versatile dish that can be enjoyed in many ways. It is a perfect addition to any meal and can be served as a main course or a side dish.
I love to serve it as a light lunch option. It is refreshing and satisfying, making it a great choice for a midday meal. Pair it with a cup of soup or a sandwich for a wholesome and balanced meal.
It also makes a great side dish to a variety of main courses. Serve it alongside your favorite vegan entree, such as a vegetable stir-fry, a tofu scramble, or a lentil curry.
If you are hosting a barbecue or a potluck, this salad is a must-have. It is a crowd-pleaser and can be made in large batches to feed a crowd. It is also a great make-ahead dish, as the flavors develop even more as it sits in the fridge.
❄️ Storing tips
This zesty quinoa salad is a great make-ahead dish and the flavors only get better as it sits, making it perfect for storing and enjoying later.
To store, place the quinoa, salad greens, and vinaigrette in separate airtigh containers in the refrigerator. The quinoa will stay fresh for up to 4 to 5 days, while the salad greens and vinaigrette will last for about 2 to 3 days.
I do not recommend freezing this salad as the salad greens and berries will become soggy and lose their fresh texture when thaw. It is best to enjoy this dish fresh or store it in the refrigerator for a few days.
If you are planning to make this salad ahead of time, I suggest keeping the vinaigrette separate from the rest of the dish and only adding it right before serving. This will help to keep the salad greens crisp and fresh.
🤔 FAQs
Can I use other types of quinoa for this salad?
Yes, you can. I’ve used white quinoa in this recipe, but you can also use red or black quinoa. Just keep in mind that the cooking time may vary slightly.
What if I don’t have all the ingredients for the vinaigrette?
No problem! You can always make simple substitutions. For example, if you don’t have maple syrup, you can use agave nectar or even a bit of sugar. If you don’t have apple cider vinegar, you can use white wine vinegar or even lemon juice. The key is to adjust the quantities to suit your personal preference.
Do I have to use all the types of berries mentioned in the recipe?
Not at all. The great thing about this salad is that you can use whatever berries you have on hand or whatever is in season. I love the combination of all these berries, but feel free to use just one or two types if that’s what you prefer.
What can I use instead of pecans for the salad?
If you’re not a fan of pecans or just don’t have any on hand, you can use other types of nuts such as walnuts, almonds, or even pistachios. You can also leave them out if you prefer a nut-free salad. The choice is yours!
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Zesty Quinoa Salad
Ingredients
Quinoa
- 1 cup Quinoa 173 g
- 1 ¼ cups Water 3 dl
Cinnamon Toasted Pecans
- 1 cup Pecans or walnuts (halves) 110 g
- 1 ½ Tbsp Maple syrup 30 g
- 1 Tbsp Coconut sugar
- 1 tsp Coconut oil
- ½ tsp Cinnamon
- pinch Salt
Salad
- 6 cups Mixed baby salad greens 330 g
- 2 cups Fresh mixed berries (blueberries, blackberries, raspberries, strawberries, etc.)
Maple Dijon Vinaigrette
- ½ cup Extra-virgin olive oil
- 3 Tbsp Dijon mustard -> gluten-free mustard brands
- 2 Tbsp Maple syrup
- 2 Tbsp Apple cider vinegar -> gluten-free vinegar brands
- ½ tsp Salt
Instructions
Cooking quinoa
- Combine the quinoa and water in a small pot and bring to a boil.
- Cover, reduce the heat to medium-low and simmer for 12 to 15 minutes until the quinoa is tender and the liquid is absorbed. Fluff with a fork.
Toasting pecans
- Line a large plate with parchment paper and set aside.
- In a small bowl, whisk together the maple syrup, sugar, cinnamon, and salt.
- Add the pecans and stir to coat evenly.
- Heat the coconut oil in a non-stick skillet or frying pan over medium heat.
- Pour the pecans in the skillet, spreading them out in an even layer.
- Cook for 4 to 5 minutes, stirring frequently until toasted. Nuts can burn quickly, so don’t walk away at this point!
- You’ll know the pecans are done when you start to smell them.
- Pour them out onto the parchment-lined plate and spread in an even layer. Let them cool. They will crisp up as they cool.
Making Maple Dijon Vinaigrette
- In a small bowl, whisk together all the ingredients until smooth.
Assemble your salad
- Combine the mixed baby greens, mixed berries, cooked quinoa, and toasted pecans in a large salad bowl. Mix well.
- To serve, divide among 4 bowls and drizzle with the Maple Dijon Vinaigrette.
Ruchama B
Are you certain your water to quinoa ratio is accurate? I cook with quinoa frequently and I’ve never seen a recipe with a proportion like this. All I’ve seen have almost double the amount of water to quinoa, e.g. 1 cup quinoa to 1 3/4 cup water.
Sea
I love your idea about the strawberry. I love them. Thank you