When I think of summer gatherings, the first thing that comes to mind is vibrant, refreshing food. What pairs beautifully with a warm day and a cold drink?
This whole foods quinoa salad! It’s versatile and perfect for any occasion. Imagine sitting outside with friends, sharing stories, and enjoying a meal that’s as nutritious as it is delicious.
In this post, I’ll guide you through a recipe that has become a staple in my home. We’ll explore why it works, how it tastes, and ways to switch it up or store it. You’ll be ready to whip this up for your next barbecue or picnic in no time.
What Pairs Well with This Dish?
Before diving into the recipe, let’s briefly discuss what you might want to serve alongside this salad.
- Grilled Chicken or Tofu: These protein sources add depth and complement the flavors of the salad.
- Garlic Bread: A crunchy side that pairs well with the quinoa’s texture.
- Summer Fruits: Think watermelon, strawberries, or a fruit salad to add sweetness.
Why This Recipe Works?
The magic of this quinoa salad lies in its simplicity and flavor. Let’s break down four reasons why it stands out.
1. Nutritional Powerhouse: Quinoa is a complete protein. It’s nutrient-dense, providing all nine essential amino acids. With added veggies and healthy fats, this salad is a balanced option.
2. Flavor Explosion: The combination of fresh vegetables, nuts, and the tangy dressing creates an incredible medley of flavors. You won’t know what hit you!
3. Meal Prep Friendly: You can make this salad in advance, letting the flavors meld beautifully. Just grab it from the fridge when it’s time to serve.
4. Customizable: You can easily adapt this salad to suit your taste. Swap out veggies, nuts, or even the dressing. It’s practically begging for experimentation!
How Does It Taste?
This whole foods quinoa salad is like a summer breeze on your palate. The nuts add crunch, while the edamame brings a subtle sweetness.
The feta gives a salty kick, and the dressing does its job well, balancing everything with a hint of zesty lime. You get a delightful mix of flavors and textures that keeps every bite interesting.
What Sets This Recipe Apart from Other Whole Foods Quinoa Salad Variations?
What makes this version unique is its balance of texture and composition. Many quinoa salads stick to standard veggies like tomatoes and cucumbers.
This recipe adds shredded coconut and sliced almonds, lending a tropical twist and extra crunch. Also, the raw honey in the dressing adds depth, enhancing the overall taste.
The Ingredients
Here’s what you’ll need for this whole foods quinoa salad:
- 1 cup dry quinoa
- 2 cups filtered water
- ½ cup unsweetened shredded coconut
- ½ cup sliced almonds
- 1 cup thawed edamame beans
- ¼ cup diced cucumber
- ¼ cup crumbled feta cheese
- ½ small red bell pepper, finely chopped
- ¼ red onion, finely diced
- ½ cup fresh cilantro, finely chopped
- 1 cup fresh sunflower microgreens, optional, washed and chopped
Dressing:
- 2 tablespoons aged balsamic vinegar
- 1 tablespoon extra virgin olive oil
- Juice and zest of 2 limes
- 1 ½ tablespoons raw honey
- Sea salt and freshly cracked black pepper to taste
Instructions
Step 1: Rinse the Quinoa
First, place the quinoa in a fine-mesh strainer and rinse it under cool water. This step rinses off any bitterness. Quinoa is like a person who just had a rough day. A good rinse makes it much better!
Step 2: Cook the Quinoa
In a medium saucepan, combine the rinsed quinoa with two cups of filtered water. Bring to a boil, reduce heat, cover, and let it simmer for about 15 minutes. Once the water has absorbed, fluff the quinoa with a fork. Set it aside to cool.
Step 3: Prepare the Dressing
While the quinoa cools, grab a small bowl. Whisk together the balsamic vinegar, olive oil, lime juice, lime zest, and raw honey. Add salt and black pepper to taste. It should taste vibrant but not overpowering. If you can’t resist, dip a spoon in for a little taste!
Step 4: Chop the Veggies
Now, chop the red onion, cucumber, red bell pepper, and cilantro. Make sure to dice everything into small, even pieces for consistency.
Step 5: Combine Ingredients
In a large bowl, combine the cooled quinoa with the shredded coconut, sliced almonds, edamame, chopped veggies, and feta cheese. Pour the dressing over the top and toss gently. Make sure each ingredient is coated, so they mingle well.
Step 6: Final Touches
For a pop of color, sprinkle sunflower microgreens on top, and give it a light toss. The microgreens add a touch of whimsy and look fantastic!
Notes
Here are some helpful tips to make your quinoa salad even better:
- Allow it to chill: Letting the salad sit for at least 30 minutes helps the flavors meld. The longer, the better!
- Use high-quality ingredients: Quality matters. Go for the best olive oil and honey you can find.
- Don’t skip the rinsing: It’s key for that fresh taste.
- Make it ahead: This salad lasts in the fridge for up to three days. Perfect for meal prepping!
- Experiment with the dressing: Feel free to add herbs or spices to the dressing for your twist!
How Do You Store This Whole Foods Quinoa Salad?
Once you’ve made your salad, store any leftovers in an airtight container. Keep it in the fridge for up to three days. The flavors deepen over time, but it’s best served fresh.
Sides for Whole Foods Quinoa Salad
If you’re looking for something to accompany this salad, consider:
1. Grilled Veggies: Zucchini, bell peppers, or eggplant brushed with olive oil and grilled until tender. They add a smoky flavor that complements the salad beautifully.
2. Hummus and Pita: A healthy, satisfying side. The creaminess of hummus pairs well with the crunchy textures in your quinoa salad.
3. Roasted Chickpeas: For an extra protein hit, toss some chickpeas with olive oil and spices, then roast them until crispy. They add an addictive crunch.
What Alternatives Can You Use for the Ingredients?
Running low on an ingredient? No stress! Here are some alternatives:
1. Quinoa: Use farro or bulgur wheat for a different texture while still keeping it whole grain.
2. Feta Cheese: If you’re dairy-free, try avocado or omit the cheese and substitute nutritional yeast for a cheesy flavor.
3. Edamame: Chickpeas would provide a similar protein punch and change the flavor profile a bit.
4. Shredded Coconut: Swapping in sunflower seeds or pumpkin seeds will give you a similar crunch and nutty flavor without the sweetness.
Conclusion
In summary, this whole foods quinoa salad is an exceptional dish that embodies freshness, flavor, and nutrition. It has become a go-to recipe for me, whether for casual get-togethers or meal prepping.
The balance of textures and tastes celebrates summer, bringing a lightness to hearty meals. I encourage you to try this recipe, adapt it your way, and share it with loved ones. Enjoy every bite and watch the smiles unfold!
You’ll also like the following recipes!
- Mendocino Farms Quinoa Salad Copycat Recipe
- How to Make Thai Quinoa Salad
- Best Southwest Quinoa Salad Recipe
Whole Foods Quinoa Salad Recipe – Simple Easy Meals
Salad doesn’t have to be boring. That’s where this whole foods quinoa salad comes in. Quinoa is packed with protein and fiber, making it an excellent base.
Trust me, I was skeptical about letting quinoa shine, but once I gave it a shot, I was hooked. The ingredients are simple, yet they create a delightful explosion of flavors. This dish transforms any meal into a nutrition-packed feast.
Ingredients
Dressing:
Instructions
Step 1: Rinse the Quinoa
-
First, place the quinoa in a fine-mesh strainer and rinse it under cool water. This step rinses off any bitterness. Quinoa is like a person who just had a rough day. A good rinse makes it much better!
Step 2: Cook the Quinoa
-
In a medium saucepan, combine the rinsed quinoa with two cups of filtered water. Bring to a boil, reduce heat, cover, and let it simmer for about 15 minutes. Once the water has absorbed, fluff the quinoa with a fork. Set it aside to cool.
Step 3: Prepare the Dressing
-
While the quinoa cools, grab a small bowl. Whisk together the balsamic vinegar, olive oil, lime juice, lime zest, and raw honey. Add salt and black pepper to taste. It should taste vibrant but not overpowering. If you can’t resist, dip a spoon in for a little taste!
Step 4: Chop the Veggies
-
Now, chop the red onion, cucumber, red bell pepper, and cilantro. Make sure to dice everything into small, even pieces for consistency.
Step 5: Combine Ingredients
-
In a large bowl, combine the cooled quinoa with the shredded coconut, sliced almonds, edamame, chopped veggies, and feta cheese. Pour the dressing over the top and toss gently. Make sure each ingredient is coated, so they mingle well.
Step 6: Final Touches
-
For a pop of color, sprinkle sunflower microgreens on top, and give it a light toss. The microgreens add a touch of whimsy and look fantastic!
Servings 6
- Amount Per Serving
- Calories 298kcal
- % Daily Value *
- Total Fat 15.2g24%
- Saturated Fat 1.4g7%
- Sodium 29mg2%
- Total Carbohydrate 32g11%
- Dietary Fiber 6g24%
- Sugars 7g
- Protein 12g24%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Allow it to chill: Letting the salad sit for at least 30 minutes helps the flavors meld. The longer, the better!
- Use high-quality ingredients: Quality matters. Go for the best olive oil and honey you can find.
- Don’t skip the rinsing: It’s key for that fresh taste.
- Make it ahead: This salad lasts in the fridge for up to three days. Perfect for meal prepping!
- Experiment with the dressing: Feel free to add herbs or spices to the dressing for your twist!
