Quinoa Salad

It’s addictively delicious, loaded with textures, colors, and nutrients—and every single ingredient serves a purpose. From protein-rich quinoa and black beans to crunchy seeds and chewy raisins, this bowl is packed with flavor and nourishment. It’s perfect for meal prep, potlucks, or as a satisfying standalone meal.

Ingredients:

For the Salad:

• 1 cup quinoa, rinsed

• 2 cups water

• 1/2 pound broccoli, finely chopped (stems peeled and chopped if using)

• 10 oz cherry or grape tomatoes, halved

• 1 can black beans, drained and rinsed

• 1/2 cup cooked corn (fresh, frozen, or canned)

• 2–3 scallions (green onions), thinly sliced

• 1/3 cup chopped nuts or seeds (e.g., sprouted pumpkin seeds)

• 1/3 cup golden raisins (or dried cranberries, chopped apricots, dates)

• 1 cup fresh cilantro (or parsley/basil), chopped

For the Lemon Dressing:

• 1/3 cup fresh lemon juice (juice of 2 large lemons)

• 1/4 cup olive oil

• 1 teaspoon salt

• 3/4 teaspoon ground black pepper

• 1/4 teaspoon garlic powder

• Optional: 1/2 tsp honey or sugar if lemons are too sour

Instructions:

Step 1: Cook the Quinoa

1. In a saucepan, combine rinsed quinoa and 2 cups water.

2. Bring to a boil, then reduce to a simmer.

3. Cover and cook for 15 minutes, until water is fully absorbed.

4. Keep hot and set aside.

Step 2: Make the Dressing

1. In a bowl, whisk together lemon juice, olive oil, salt, pepper, and garlic powder.

2. Add a touch of honey or sugar if your lemons are very tart.

Step 3: Marinate the Broccoli

1. In a large salad bowl, add the finely chopped raw broccoli.

2. Pour in a few tablespoons of the dressing and toss well.

3. Let it sit while the quinoa cooks—this helps soften the raw broccoli and infuse flavor.

Step 4: Assemble the Salad

1. Add hot, freshly cooked quinoa to the marinated broccoli.

2. Pour in the remaining dressing and mix thoroughly.

3. Add black beans, corn, tomatoes, scallions, seeds or nuts, raisins, and chopped cilantro.

4. Toss everything together until evenly mixed.

Serving Suggestions:

• Serves 4 as a main, 6–8 as a side.

• Serve chilled or at room temperature.

• Perfect for picnics, lunchboxes, or make-ahead dinners.

Tips:

• Use hot quinoa to better absorb the dressing.

• Customize with any beans, nuts, or herbs you like.

• Keeps well refrigerated for up to 3 days.