Actually Good Quinoa Salad Recipe

Introduction

This Actually Good Quinoa Salad is a vibrant, wholesome dish perfect for any season. Packed with roasted vegetables, crunchy nuts, and tangy chickpeas, it’s both nourishing and satisfying. Customize it with seasonal produce to keep it fresh year-round.

Ingredients

• 1 cup (180g) uncooked quinoa
• 4 tablespoons extra virgin olive oil, divided
• Spring vegetables: asparagus, snap peas, fennel (early spring)
• Summer vegetables: sweet cherry or grape tomatoes, halved
• Fall vegetables: any winter squash
• Winter vegetables: fennel, broccoli, cauliflower, or Brussels sprouts
• 1 (15-ounce/425g) can chickpeas, drained and rinsed
• 1 medium shallot, finely diced (or ¼ cup / 30g finely diced red onion)
• 1 medium lemon, zested + 2 tablespoons juice (plus more juice for serving)
• 1½ tablespoons pomegranate molasses (or aged balsamic vinegar)
• 1 big handful (1 cup / 16g) flat-leaf parsley leaves (or basil or dill), chopped
• 2 garlic cloves, crushed or grated finely
• 1 teaspoon kosher salt
• Freshly cracked black pepper
• ¼ teaspoon red pepper flakes (optional)
• ½ cup (70g) roasted almonds and/or pistachios, chopped (optional)
• ½ cup (60g) vegan feta, crumbled
• Something pickled, like pickled onions
• A big handful of sweet cherry tomatoes, halved or quartered

Instructions

1. Step 1: Bring 1¼ cups (300 mL) of water to a boil. Rinse the quinoa in a fine mesh sieve under cool running water while waiting.
2. Step 2: Add the rinsed quinoa and a pinch of salt to the boiling water. Reduce heat to low, cover, and cook until liquid evaporates and quinoa is tender, about 12 minutes. Fluff with a fork and spread on a sheet pan to cool.
3. Step 3: Preheat the oven to 425ºF (218ºC). Place racks in the bottommost and top third positions.
4. Step 4: Slice your chosen seasonal vegetables.
5. Step 5: Spread vegetables out on a sheet pan in a single layer. Drizzle with about 1 tablespoon olive oil, season with salt and pepper.
6. Step 6: Toss the cooled quinoa on another sheet pan with 1½ tablespoons olive oil and ½ teaspoon kosher salt, coating evenly.
7. Step 7: Roast: place vegetables on the bottom rack and quinoa on the top rack. After 15 minutes, toss quinoa once. Continue roasting until quinoa is golden and crispy and vegetables are tender and browned, about 10 more minutes.
8. Step 8: In a large bowl, combine chickpeas, shallot, 1½ tablespoons olive oil, lemon zest, 2 tablespoons lemon juice, pomegranate molasses, herbs, garlic, salt, pepper, and red pepper flakes if using. Toss and let marinate for at least 10 minutes, stirring occasionally.
9. Step 9: Add roasted vegetables, crispy quinoa, and nuts to the marinated chickpeas. Gently toss. Crumble in vegan feta and season with salt and pepper. Drizzle leftover lemon juice over the top before serving if desired.

Tips & Variations

• Swap pomegranate molasses with aged balsamic vinegar for a milder tang.
• Use herbs that complement your chosen vegetables, like dill with fennel or basil with tomatoes.
• For a nut-free option, omit nuts or substitute with toasted seeds like pumpkin or sunflower.
• Adjust red pepper flakes to control the heat level.
• Try adding a handful of pickled onions for an extra burst of flavor and acidity.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. Keep any toppings like vegan feta or pickled onions separate if possible to maintain texture. Reheat quinoa and vegetables gently if preferred warm, or enjoy the salad cold for a refreshing meal.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular balsamic vinegar instead of pomegranate molasses?

Yes, aged balsamic vinegar is a good substitute and will provide a similar sweet and tangy flavor, though pomegranate molasses tends to be thicker and more intense.

How do I prevent the quinoa from becoming mushy?

Rinse quinoa before cooking to remove bitterness and avoid overcooking it. Fluff it gently with a fork after cooking and spread it out on a sheet pan to cool and dry before roasting.

Actually Good Quinoa Salad Recipe

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★★★★★

4.7 from 76 reviews

A vibrant and versatile quinoa salad featuring roasted seasonal vegetables, tangy pomegranate molasses dressing, and crunchy toasted nuts, perfect for any time of year. This salad combines fluffy quinoa with marinated chickpeas, fresh herbs, and vegan feta for a hearty yet refreshing dish suitable for gatherings or a nutritious meal.

• Author: luca
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Roasting
• Cuisine: Mediterranean
• Diet: Vegan

Ingredients

Scale 1x2x3x

Quinoa

• 1 cup (180g) uncooked quinoa
• 1 ¼ cups (300 mL) water
• Pinch of salt
• 1 ½ tablespoons extra virgin olive oil, divided
• ½ teaspoon kosher salt

Roasted Vegetables (choose based on season)

• Spring: asparagus, snap peas, fennel (early spring)
• Summer: sweet cherry/grape tomatoes, halved
• Fall: any winter squash, chopped
• Winter: fennel, broccoli or cauliflower or Brussels sprouts
• 1 tablespoon extra virgin olive oil
• Salt and freshly cracked black pepper, to taste

Chickpea Mixture

• 1 (15-ounce/425g) can chickpeas, drained and rinsed
• 1 medium shallot, finely diced (or ¼ cup / 30g finely diced red onion)
• Zest of 1 medium lemon
• 2 tablespoons lemon juice (plus more for serving if desired)
• 1 ½ tablespoons pomegranate molasses (or aged balsamic vinegar)
• 1 cup (16g) flat-leaf parsley leaves, chopped (or basil or dill depending on vegetables used)
• 2 garlic cloves, crushed or grated
• 1 teaspoon kosher salt
• Freshly cracked black pepper, to taste
• ¼ teaspoon red pepper flakes (optional)

Add-ins

• ½ cup (70g) roasted almonds and/or pistachios, chopped (optional; see note for nut-free options)
• ½ cup (60g) vegan feta, crumbled
• Something pickled, like pickled onions
• A big handful of sweet cherry tomatoes, halved or quartered

Instructions

1. Prepare Quinoa: Bring 1 ¼ cups (300 mL) of water to a boil. Meanwhile, rinse the quinoa in a fine mesh sieve under cool running water to remove bitterness. Once boiling, add the rinsed quinoa and a pinch of salt, reduce heat to low, cover, and cook until liquid is absorbed and quinoa is tender, about 12 minutes. Fluff with a fork and spread on a sheet pan to cool.
2. Preheat Oven and Prepare Vegetables: Preheat the oven to 425ºF (218ºC) and arrange racks in the bottommost and top third positions. Slice your chosen seasonal vegetables accordingly.
3. Season and Oil Vegetables: Spread vegetables in a single layer on a sheet pan. Drizzle with about 1 tablespoon olive oil and season with salt and pepper.
4. Toss Quinoa with Oil and Salt: On a separate sheet pan, toss the cooked quinoa with 1 ½ tablespoons of olive oil and ½ teaspoon kosher salt, mixing by hand to coat evenly. Spread it out in an even layer with minimal overlap.
5. Roast Quinoa and Vegetables: Place vegetables on the bottom oven rack and quinoa on the top rack. Roast for 15 minutes, then toss the quinoa gently. Continue roasting for another 10-15 minutes, checking every 5 minutes, until quinoa is crispy and golden brown in spots and vegetables are tender with browned edges.
6. Prepare Chickpea Salad: In a large bowl, combine chickpeas, finely diced shallot, 1 ½ tablespoons olive oil, lemon zest and juice, pomegranate molasses, chopped herbs, crushed garlic, kosher salt, black pepper, and red pepper flakes if using. Toss to combine and let marinate for at least 10 minutes, tossing occasionally.
7. Combine Salad Components: Add the roasted vegetables, toasted quinoa, and chopped nuts to the marinated chickpea mixture. Gently toss everything together.
8. Add Final Touches: Crumble vegan feta over the salad and sprinkle with a pinch more salt and black pepper to taste. Add pickled onions and fresh cherry tomatoes for brightness.
9. Serve: Before serving, squeeze additional fresh lemon juice over the salad if desired for extra zing. Serve warm or at room temperature for best flavor.

Notes

• Note 1: Choose vegetables seasonally for best flavor and texture. Asparagus and snap peas are great in early spring, sweet tomatoes in summer, winter squash in fall, and hearty vegetables like fennel and broccoli in winter.
• Note 2: Pomegranate molasses adds a unique sweet-tart flavor; if unavailable, aged balsamic vinegar is a good substitute that will still provide tanginess.
• Note 3: For a nut-free option, omit the roasted almonds and pistachios or substitute with toasted seeds like pumpkin or sunflower seeds.

Keywords: quinoa salad, roasted vegetables, vegan salad, healthy salad, Mediterranean salad, chickpea salad, pomegranate molasses, seasonal vegetables