BALSAMIC QUINOA SALAD

VEGETARIAN | GLUTEN FREE

LIGHT & FRESH SUMMER BALSAMIC QUINOA SALAD!

There’s nothing better than a light and fresh meal during those hot summer days where you just can’t seem to cool down! This cold balsamic quinoa salad has been a recipe that I’ve been making on repeat in my household!

First of all, this recipe makes a TON of quinoa salad (about 12 cups or 12 servings.) You could always cut the recipe in half, of course, but I love the fact that it makes such a large amount! This makes it the perfect meal prep lunch/dinner OR as a great healthy & vegetarian option to make for a summer BBQ!

Make this recipe ahead of time and eat it on it’s own, as a main meal, or on the side of things like grilled chicken or fish! This bowl is not only packed with quinoa (duh,) but is loaded with crisp vegetables, plant-based protein from the chickpeas and fresh herbs & spices! So go grab your coconut bowl, load it up with some quinoa salad deliciousness, sit poolside and enjoy!

THE RECIPE

makes roughly 12 cups of quinoa salad

prep time: 20 minutes // quinoa cook time: 20 minutes

total time: 40 Minutes

ingredients:

2 Cups Quinoa, dry
4 Cups Water
1 (15.5) Can of Chickpeas, drained & rinsed
1 1/2 Cups Marinated Artichoke Hearts, chopped
1 Medium Cucumber (roughly 1 1/2 cups,) peeled & diced
1 Large Tomato (roughly 1 1/4 cups,) diced
1 (8 0z. package) Fresh Mozzarella Cheese, cubed
1/2 Cup Red Onion, diced
1/4 Cup Fresh Basil, chopped
3 Tablespoons Fresh Lemon Juice
3 Tablespoons Balsamic Vinegar
2 Tablespoons Red Wine Vinegar
1/2 Tablespoon Sea Salt
2 Teaspoons Italian Seasoning
1 Teaspoon Garlic Powder
1 Teaspoon Black Pepper

method:

Over high heat, bring quinoa and water to a boil in a saucepan.
Once boiling, reduce heat to low. Cover and simmer until all water has been absorbed, about 15-20 minutes. Quinoa should be soft and fluffy. Set aside to cool.
In a large bowl, combine chickpeas, artichoke hearts, cucumber, tomato, mozzarella, red onion and fresh basil with the fully cooled quinoa.
In a small bowl, whisk together lemon juice, balsamic vinegar and red wine vinegar. Pour over the quinoa mixture.
Season the quinoa salad with sea salt, Italian seasoning, garlic powder and black pepper and mix together until all ingredients are fully combined.
Store in the refrigerator for up to 1 week!

recipe notes:

Make sure the cooked quinoa is completely cooled before adding the rest of the ingredients to the bowl. If quinoa is still warm, it will melt the mozzarella and the cheese will become stringy inside of the mixture.
Other great substitutions for mozzarella would be feta or goat cheese! Alternatively, leave the cheese out entirely to make the recipe dairy-free & vegan!