Quinoa Salad – Perfect High Protein Meal

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Quinoa is an amazingly versatile seed and being high in protein makes it a perfect meal or snack. This is my favourite quinoa salads and such an easy quinoa recipe, sometimes the ingredients change depending on what is fresh in the fridge but for the most part, this is the staple. The good healthy fats in the dressing that accompany the salad are amazing at not only reducing inflammation within the body but also aids in speeding up the metabolism. This quinoa salad is a great source of fibre, it helps keep you feeling full and won’t result in a blood sugar crash. It’s super easy to make, can be made Vegan (dressing has anchovies) and can be stored in the fridge for 2-3.

quinoa salad with healthy fat
quinoa salad side dish

Quinoa Salad

This salad makes the perfect lunch or side dish. It has a great crunch and flavour to it, not to mention being a great source of protein. Top it off with the anti-inflammatory dressing and you have a winner. 

Course Side Dish
Cuisine Healthy, Paleo, vegan
Keyword Quinoa Salad
Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Servings 6 people
Calories 440 kcal

Ingredients

  • 3 cups of cooked mixed organic quinoa wash it before you cook it
  • Fruit from one pomegranate
  • 1/2 red onion finely diced
  • 1 garlic clove minced
  • 1 1/2 cup of parsley finely chopped
  • 1 red pepper finely diced
  • 1 cup of purple/red cabbage finely diced
  • 1 cup of pistachios
  • 1 cup each of cooked chickpeas and adzuki beans

Anti-Inflammatory Dressing

  • 1/4 cup flax oil
  • 1/4 cup sesame oil
  • 1/2 cup Extra Virgin Olive Oil
  • pepper to taste
  • a few anchovies or 1/2 tsp salt for a vegan option
  • 1 lemon juiced

Instructions

  1. Let both the chickpeas and adzuki beans soak in water for an hour, overnight is best. 

  2. Cook both the beans for about an hour, until they are soft and tender. 

  3. In a large mixing bowl combine all your ingredients. You want an even size between all the ingredients that you add so that with every bite you can taste all of this salads deliciousness!

  4. The dressing below can be added right away or as you eat the salad. The salad can be stored in the fridge for a few days 2-3. Pistachios can also be left out until the salad is ready to be eaten to keep them nice and crunchy – otherwise, as they sit in the salad they will soak up moisture and become soft.

Anti-Inflammatory Dressing

  1. Throw all the ingredients into a blender and blend until well incorporated and slightly frothy

  2. This will make more dressing than you will need for the salad, so you can store the rest of it for later.

Recipe Notes

You can also use canned beans if you wish. This will cut down on the time (Prep and Cooking time). 

Amanda Filipowicz
Amanda Filipowicz

Amanda Filipowicz is a certified nutritional practitioner (CNP) with a bachelor in environmental studies (BES) from York University. She also has certification in clinical detoxification, prenatal and postnatal care as well as nutrition for mental health. She has a decade of experience in nutritional health and is a lifelong proponent of eating healthy.

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