Healthy Quinoa Salad with Lemon Garlic Dressing for Weight Loss Recipe
A vibrant and healthy quinoa salad perfect for weight loss, featuring a fresh lemon garlic dressing and a crunchy mix of vegetables and nuts. This nutrient-rich salad is easy to prepare, gluten-free, and can be customized with various greens and proteins to suit your taste.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Healthy, Weight Loss
- Diet: Gluten Free
Ingredients
Quinoa
- 1 cup Quinoa
- 2 cups Water
- ½ teaspoon Salt
Lemon Garlic Dressing
- ¼ cup Cilantro (Coriander leaves) or Parsley, finely chopped
- 3 cloves Garlic, minced
- 2 tablespoons Coconut oil or Olive oil
- 3 tablespoons Lemon juice or Lime juice
- 1 tablespoon Vinegar
Quinoa Salad
- ⅓ cup Cilantro (Coriander leaves) or Parsley, finely chopped
- ⅓ cup Carrots, finely chopped
- ⅓ cup Red & Green Bell pepper (Capsicum), chopped
- ⅓ cup Red onions, chopped
- ⅓ cup Cucumber, chopped
- ½ cup Peanuts, roasted
Instructions
- Cook the Quinoa: Rinse and drain quinoa thoroughly in water twice to remove any bitterness. In a pan, add the drained quinoa along with 2 cups water and ½ teaspoon salt. Bring to a boil, then cover and simmer on medium heat for 15 minutes or until the water is fully absorbed. Remove from heat and allow to cool until fluffy and perfectly cooked.
- Prepare the Lemon Garlic Dressing: In a bowl, combine ¼ cup cilantro or parsley (finely chopped), 3 cloves minced garlic, 2 tablespoons coconut or olive oil, 3 tablespoons lemon or lime juice, and 1 tablespoon vinegar. Mix well and set aside to allow flavors to meld.
- Assemble the Quinoa Salad: In a large bowl, combine the cooled quinoa with ⅓ cup each of chopped cilantro or parsley, carrots, bell peppers, red onions, and cucumber. Add ½ cup roasted peanuts for crunch. Pour the prepared lemon garlic dressing over the salad and toss until all ingredients are well combined.
- Serve: The salad can be served immediately or chilled in the refrigerator until ready to serve for a refreshing and healthy meal option.
- Optional Instant Pot Method for Cooking Quinoa: Add 1 cup quinoa and 1.5 cups water to the Instant Pot and stir. Secure the lid with the steam valve in the sealed position. Pressure cook on high for 3 minutes. Allow a natural pressure release for 10 minutes, then manually release any remaining pressure. Remove the lid and fluff the quinoa with a fork before letting it cool completely and proceeding with the salad assembly.
Notes
- If you have leftover quinoa, you can use it to make this salad, saving time.
- Feel free to vary the ingredients in both the dressing and salad to suit your taste preferences.
- Cooking quinoa in vegetable broth instead of water adds extra flavor.
- For additional crunch, consider adding cashews, almonds, walnuts, sunflower seeds, or pumpkin seeds.
- You can include cooked chickpeas, black beans, or your choice of beans for added protein.
- To boost greens, add kale, spinach, lettuce, arugula, or other leafy greens as you desire.
