| Prep: 20 mins | Cook: 20 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 315 | 15g | 4g | 36g |
| sugars | fibre | protein | salt |
| 4g | 6g | 10g | 0.3g |
Why I Love Italian Quinoa Salad with Vegetables
Today, I’m delighted to share with you a colorful and healthful recipe that I’ve fallen in love with: the Italian-inspired Quinoa Salad with Vegetables. Light, yet satisfying, it’s a dish that reflects my food journey from the rich seafood stews of Boston and hearty Irish roasts to exploring global cuisines.
A Nod to Italian Cuisine and Beyond
This Quinoa Salad with Vegetables pays homage not just to Italian cuisine, but also to my personal aspiration of creating meals that are innovative, accessible, and packed with flavor. While there’s no direct lineage to an iconic dish from my New England or Irish roots, this recipe embodies my fascination and respect for food traditions beyond my own. It’s somewhat reminiscent of a classic Italian Panzanella salad, sans bread, sans tomatoes. If you want to delve deeper into salads, the book Saladish by Ilene Rosen is a great source.
Inspired by Chef Gennaro Contaldo
This dish was inspired by the philosophies of Italian chef Gennaro Contaldo, who advocates for simple, fresh, and seasonal ingredients. His Mediterranean approach to meal composition marries perfectly with the array of vibrant vegetables, protein-rich quinoa, and hearty chickpeas in this recipe.
The Perfect Pairings
With its robust flavors, this Quinoa Salad with Vegetables can pair wonderfully with a grilled fish dish or baked chicken breast for a balanced meal. If you’re seeking an all-vegetarian feast, a side of warm focaccia bread or a bowl of minestrone soup transforms this salad into the star of an Italian-inspired spread.
Each component of this dish, from the lightly cooked quinoa to the crunchy bell peppers, the creamy feta cheese, and the tangy olive oil and balsamic vinegar dressing, comes together to create a symphony of textures and flavors that keep your palate engaged from the first nibble to the last. Whether you’re new to Italian cuisine or looking to incorporate more health-conscious meals into your menu, this Quinoa Salad with Vegetables is sure to become a cherished addition to your list of go-to recipes.
What You’ll Need
- 1.5 cups quinoa
- 3 cups water or vegetable broth
- 2 medium bell peppers, diced
- 1 medium cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, finely chopped
- 1.5 cups canned chickpeas, rinsed and drained
- 1/2 cup kalamata olives, pitted and halved
- 1 cup fresh basil leaves, chopped
- 1/2 cup extra virgin olive oil
- 1/4 cup balsamic vinegar
- 1 clove garlic, minced
- Salt and pepper to taste
- 1 cup feta cheese, crumbled
Method
Step One
Start by rinsing the quinoa under cold water. Then, place it in a pot with the water or vegetable broth. Bring the water to a boil over medium heat. Once boiling, reduce the heat to low and cover the pot. Let it simmer for around 15 minutes, or until the quinoa has absorbed all the liquid and becomes fluffy.
Step Two
While the quinoa is cooking, you can prepare the vegetables. Dice the bell peppers and cucumber, and halve the cherry tomatoes. Also, finely chop the red onion. You will also need to rinse and drain the chickpeas if you’re using canned chickpeas.
Step Three
For the olives and the basil leaves, remove the pits from the olives and halve them. You’ll need to finely chop the basil leaves as well.
Step Four
Now, make the dressing. In a small bowl, combine the extra virgin olive oil, balsamic vinegar, and minced garlic. Whisk these together until they’re thoroughly combined. Add salt and pepper to taste.
Step Five
In a large bowl, combine the cooked quinoa, prepared vegetables (bell peppers, cucumber, cherry tomatoes, red onion), chickpeas, olives, and chopped basil. Stir everything together so that it’s well mixed.
Step Six
Drizzle the dressing over the salad and carefully toss everything together so the dressing is evenly distributed. Then, crumble the feta cheese on top of the salad.
Your Quinoa Salad with Vegetables is now ready to be served! This salad can be eaten immediately, or you can chill it in the fridge for an hour to let the flavors mingle together.
