{"id":127146,"date":"2022-03-22T10:00:00","date_gmt":"2022-03-22T14:00:00","guid":{"rendered":"https:\/\/www.acouplecooks.com\/?p=127146"},"modified":"2022-06-09T10:10:20","modified_gmt":"2022-06-09T14:10:20","slug":"quinoa-salad","status":"publish","type":"post","link":"https:\/\/www.acouplecooks.com\/quinoa-salad\/","title":{"rendered":"Go-To Quinoa Salad"},"content":{"rendered":"\n

This versatile quinoa salad recipe pairs crunchy veggies with a zingy dressing! It’s ideal as a side dish, for lunches, picnics, and more.<\/em><\/strong><\/p>\n\n\n\n

\"Quinoa<\/figure>\n\n\n\n

Here’s a workhorse salad that’s fresh, delicious and ultra versatile: this deli-style Quinoa Salad<\/strong>! There are loads of ways to make a salad with this fluffy grain and after experimenting for years, we’ve found the one<\/em>. This recipe is delightfully refreshing, a jumble of crunchy, colorful veggies, fluffy quinoa grains, and a zingy Dijon mustard vinaigrette. It’s vegetable-packed, making it a great way to add veggies as a dinner side dish, lunch idea, or even picnics or potlucks. Come, experience the magic! <\/p>\n\n\n\n

Ingredients in this quinoa salad <\/h2>\n\n\n\n

Quinoa is the darling whole grain of the past decade: though it’s really not a grain at all! It’s actually a seed, so some people call it a \u201cpsuedograin\u201d since it\u2019s eaten in the same way as grains are. It’s native to South America and was first eaten 7,000 years ago by Incas in the Andes: how’s that for an ancient grain? <\/p>\n\n\n\n

This tasty seed is great seasoned as a side dish, or even stuffed into enchiladas. But it’s at its best in a salad, tossed with veggies and a dressing much in the way you’d use rice, bulgur or pasta. The main idea for this salad? Cook the quinoa, chop the veggies, and toss with the dressing! There are just a few things to note before diving in. Here’s what you’ll need for this quinoa salad: <\/p>\n\n\n\n