Introduction
Creating a refreshing and vibrant salad can elevate any meal, and this quinoa salad is no exception. Packed with nutritious ingredients and delightful flavors, it makes for a perfect side dish or a light meal on its own. The combination of fresh vegetables, creamy dressing, and protein-rich quinoa comes together harmoniously to please anyone’s palate.
Detailed Ingredients with measures
1 cup uncooked quinoa, rinsed
2 cups water
1½ cups drained corn kernels
½ cup cilantro, chopped
½ red onion, diced
½ cup poblano pepper, diced
½ cup red bell pepper, diced
½ cup cotija, queso fresco, or feta cheese
2 tablespoons lime juice
¼ cup sour cream
¼ cup mayonnaise
1 teaspoon chili powder
½ teaspoon cumin
1 clove garlic, minced
1 teaspoon salt
¼ teaspoon pepper
Prep Time
15 minutes
Cook Time
20 minutes
Total Time
35 minutes
Yield
Serves 4
Enjoy the process of making this colorful salad, and savor the delightful blend of ingredients. Perfect for summer gatherings or a nutritious weeknight dinner, this quinoa salad is sure to impress!
Detailed Directions and Instructions
Step 1: Rinse the Quinoa
Rinse 1 cup of uncooked quinoa in a strainer under cold running water. This will help remove any bitterness from the quinoa.
Step 2: Prepare the Cooking Liquid
In a 2-quart (or larger) saucepan, combine the rinsed quinoa with 2 cups of water.
Step 3: Bring to a Simmer
Place the saucepan over medium heat and bring the mixture to a simmer.
Step 4: Cook the Quinoa
Allow the quinoa to simmer for about 20 minutes, or until all the water is absorbed and the quinoa is cooked. The grains should be fluffy and the germ ring should be visible.
Step 5: Cool the Quinoa
Remove the saucepan from heat and let the cooked quinoa cool to room temperature.
Step 6: Prepare the Dressing
While the quinoa is cooling, whisk together all the dressing ingredients in a small bowl. Combine 2 tablespoons of lime juice, ¼ cup of sour cream, ¼ cup of mayonnaise, 1 teaspoon of chili powder, ½ teaspoon of cumin, 1 clove of minced garlic, 1 teaspoon of salt, and ¼ teaspoon of pepper until smooth.
Step 7: Assemble the Salad
Once the quinoa has cooled, transfer it to a large bowl.
Step 8: Add Vegetables and Cheese
In the bowl with quinoa, add 1½ cups of drained corn kernels, ½ cup of chopped cilantro, ½ diced red onion, ½ cup of diced poblano pepper, ½ cup of diced red bell pepper, and ½ cup of cotija, queso fresco, or feta cheese.
Step 9: Drizzle the Dressing
Drizzle the prepared dressing over the salad ingredients in the bowl.
Step 10: Toss the Salad
Toss everything together until well combined, making sure that the dressing evenly coats all ingredients.
Step 11: Serve or Refrigerate
Serve the salad immediately, or if desired, refrigerate until ready to serve.
Notes
Storage
The salad can be stored in an airtight container in the refrigerator for up to 3 days.
Customizations
Feel free to add additional vegetables such as tomatoes or avocado, or substitute the cheese for a vegan option to suit your dietary preferences.
Serving Suggestions
This salad works great as a side dish or can be enjoyed as a light main course.
Cook techniques
Rinsing Quinoa
Rinse uncooked quinoa in a strainer under cold water to remove its natural coating, called saponin, which can give a bitter taste.
Simmering
Simmer the rinsed quinoa in water until it absorbs the liquid and becomes fluffy, typically taking about 20 minutes.
Cooling
After cooking, let the quinoa cool completely before mixing it with other salad ingredients to maintain the freshness and texture.
Whisking
Whisk together dressing ingredients in a small bowl until smooth, ensuring even distribution of flavors in the dressing.
Tossing
Combine all salad ingredients and the dressing in a large bowl and toss gently to ensure everything is evenly coated without bruising the vegetables.
Chilling
Serving the salad immediately is ideal, but it can also be refrigerated to enhance the flavors and offer a refreshing dish later.
FAQ
Can I use other grains instead of quinoa?
Yes, you can substitute quinoa with other grains like couscous, farro, or bulgur, adjusting the cooking times accordingly.
What if I don’t have sour cream?
You can substitute sour cream with Greek yogurt or a dairy-free alternative for a similar tangy flavor.
Is it necessary to use fresh cilantro?
While fresh cilantro adds a distinct flavor, you can omit it or substitute it with parsley or another herb if preferred.
How long can I store the salad in the fridge?
The quinoa salad can be stored in an airtight container in the fridge for up to 3 days.
Can I add more vegetables to the salad?
Absolutely! Feel free to add other vegetables like cucumbers, tomatoes, or avocados based on your taste preferences.
Conclusion
This colorful quinoa salad with fresh vegetables and a creamy dressing offers a delightful blend of flavors and textures, making it a perfect side dish or a light main course. The combination of quinoa, corn, and vibrant peppers not only provides a nutritious meal but also adds a pop of color to your table. Enjoy this salad chilled or at room temperature, and savor the refreshing taste of lime and spices.
More recipes suggestions and combination
Quinoa and Black Bean Salad
Mix cooked quinoa with black beans, diced tomatoes, corn, red onion, and avocado. Dress with lime juice, olive oil, cumin, and cilantro for a hearty salad.
Greek Quinoa Salad
Combine quinoa with diced cucumbers, cherry tomatoes, red onion, Kalamata olives, and feta cheese. Drizzle with olive oil and lemon juice for a Mediterranean delight.
Mexican Street Corn Salad
Toss corn with cotija cheese, jalapeños, mayonnaise, and lime juice. Add chopped cilantro for a zesty and creamy side that’s packed with flavor.
Quinoa Tabbouleh
Substitute bulgur for quinoa in traditional tabbouleh by mixing with parsley, mint, tomatoes, cucumber, and a dressing of olive oil and lemon juice for a refreshing twist.
Roasted Vegetable Quinoa Bowl
Roast seasonal vegetables like zucchini, bell peppers, and carrots. Serve over quinoa with tahini sauce and sprinkle with sesame seeds for a nourishing meal.
