This salad has been a favorite lunch option for me lately. It began with my desire to increase my fiber intake through vegetables and whole grains. Quinoa technically is a seed, but has more fiber content than white or brown rice (and is higher in protein), so I went that route.
I paired it with fresh veggies, chickpeas, and crunchy toasted almond slivers, and there I had it- a delicious, satiating side dish that I’ve enjoyed enough to want to share with you here. I even calculated the macros and fiber with the help of My Fitness Pal in hopes that would be helpful.
Summer Quinoa Crunch Salad
This summer quinoa crunch salad would be great with a sprinkle of feta, but I opted to keep it simple, dairy-free, and gluten-free because it makes it a versatile side for all kinds of gatherings where allergies may be an issue. It utilizes my go-to homemade dressing though you could sub with your favorite olive-oil based dressing if you preferred.
Quinoa Salad Ingredients
- quinoa
- chickpeas
- cucumber
- green onion
- cherry tomatoes
- slivered almonds
- vinaigrette dressing (I use my favorite salad dressing with champagne vinegar, lemon, parsley, garlic, and honey)
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Quinoa Salad Prep Steps
- Rinse and cook the quinoa.
- Toast the almond slivers and set aside to cool.
- Wash and prep the remaining ingredients.
- Allow quinoa to cool while you make the dressing (or use dressing of your choice; Garlic Expressions would be delicious as a store-bought substitute).
- Combine all elements in a large bowl, drizzle with dressing, mix well, and serve.
Summer Quinoa Crunch Salad Nutrition Facts
- Makes 6 servings, roughly 1 c each
- Calories per serving: 268
- Fat per serving: 16g
- Carbohydrates per serving: 24.5g
- Protein per serving: 7g
- Fiber per serving: 7g
I hope you enjoy this simple summer quinoa crunch salad as much as I do!
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Summer Quinoa Crunch Salad
Description
Dairy-free and gluten-free, this summer quinoa crunch salad is light and flavorful with a slightly herby flavor and a zesty twist of lemon and champagne vinegar.
Ingredients
1 c (dry) quinoa
1/2 c chopped cucumber
1/2 c halved cherry tomatoes
3 chopped green onions (green and white parts)
1 can of chickpeas, drained and rinsed
1/2 c slivered almonds
2 tsp olive oil
1/2 c vinaigrette with champagne vinegar, honey, garlic, and lemon *
Instructions
Bring 2 cups of water to boil in a medium pot. Rinse quinoa well under running water. Once the pot is at a boil, add the quinoa and give it a good stir. Cover, reduce to low, and let it gently simmer for 12 minutes. Remove from heat and keep covered for 10 minutes. Remove lid and fluff.
While the quinoa cooks, place a small skillet over medium heat. Add 2 tsp of olive oil and the slivered almonds. Stir frequently to avoid burning, until almond slivers are toasted, about 2-3 minutes. Set aside to cool.
Once all ingredients are cooled, add quinoa, cucumbers, tomatoes, green onions, chickpeas, and toasted almonds to a large bowl. Drizzle the dressing over the bowl and mix gently. Serve immediately or keep in an airtight container in the fridge for up 3-5 days.
Makes 6 servings.
Notes
*I use my favorite homemade dressing in this recipe and that is what is used to calculate the nutrition facts, but if you want a store-bought alternative, I recommend Garlic Expressions. It’s a taste most people enjoy.
Nutrition
- Serving Size: 1 cup
- Calories: 268
- Fat: 16g
- Carbohydrates: 24.5g
- Fiber: 7g
- Protein: 7g
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