Quinoa Salad

I was listening to a podcast the other day that swore by getting 30 grams of fiber a day. Thirty! It sounded like a tall order at first, but then I remembered one of my old standbys: quinoa. I know it had its big moment years ago, but in my kitchen it never left. I come back to this salad—or some cousin of it—every couple of weeks because it’s endlessly forgiving. You can toss in whatever fresh vegetables, beans, or herbs you have on hand, and a good homemade vinaigrette ties it all together. It’s wholesome, colorful, and the kind of dish that plays beautifully next to grilled chicken, steak, or a simple piece of fish. It’s everyday nourishment with a little family‑style heart.

High Protein Quinoa Salad

Prep & Cook Time: 30 minutes
Servings: 4 servings
Calories: 383 calories

INGREDIENTS

For the Quinoa:

1 cup Quinoa
2 cups water

Add-ins for salad:

1 can rinsed chickpeas
½ chopped onion of choice
1 chopped bell pepper
½ cup of Feta cheese
2 chopped carrots
½ English cucumber chopped
Chopped cherry tomatoes

DIRECTIONS

Cook the Quinoa Rinse the quinoa, then add it to a medium pot with 2 cups of water. Bring to a boil, cover, and reduce the heat to a simmer. Cook for 15 minutes. Remove from heat and let it rest for a few minutes before fluffing with a fork.

Assemble the Salad Stir in any add-ins you love — the options are endless and totally customizable.

Dress It Up Finish with your favorite oil-and-vinegar vinaigrette. My go-to recipe is below.

Notes:

You can cook the Quinoa and store separately from salad toppings if you wish to serve as a warm salad. I love it warmed just a bit.
You can use a rice cooker for Quinoa in most cases.
Vinaigerette recipe: In a mason jar or dressing shaker add 1/2 cup olive oil or avocado oil, 1/4 cup of vinegar of your choice,( Red wine, white wine or Apple Cider) , 1 teaspoon Dijon mustard, 1/2 teaspoon of the following spices, Garlic Powder, Basil, Oregano, Thyme, Onion Powder, Black Pepper and Salt. Shake until emulsified. Adjust based on your personal taste.