I love this quinoa salad recipe because it’s such a no-brainer. Once you’ve made this versatile dinner once, you can make it again from your head. It’s completely customizable to your family’s taste, and can be made differently every time. Really, this is more of a recipe template than a recipe. Get creative and have fun with it!
1 1/2 cups uncooked quinoa
3 cups water
1 cup chopped broccoli
1 cup chopped bell peppers (any color)
1 cup chopped yellow squash
1/2 cup chopped onion
1 can black beans
1 cup unsweetened almond milk (or other non-dairy milk)
1 Tbsp white vinegar
1 cup plain greek yogurt
1 Tbsp dried parsley
1 tsp. dried dill
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. sea salt
1 tsp. freshly ground black pepper
Rinse the uncooked quinoa well. Add it to a large pot with 3 cups water. Bring to a boil and stir occasionally until almost all the water has evaporated, and the germ starts to separate from the quinoa grain (looks like tiny yellow curls). While the quinoa is cooking, make the dressing and chop the veggies.
To make the dressing, add all ingredients to a blender and blend for 10 seconds or until smooth. This will make more dressing than is needed for this recipe, but it tastes just like commercial ranch dressing, and will keep in your fridge for up to a week. I’m sure you won’t have a problem eating it throughout the week. Hello. It’s Ranch… without the toxic chemicals. You’re welcome!
When the quinoa has just a little bit of water left in it, add all the veggies and beans to the pot and cook until the veggies turn bright in color, about 1 minute. Serve with a drizzling of dressing.
Customizing This Recipe
Easy! Use these same instructions, but sub in any combination of your favorite vegetables, any bean, and any healthy, whole food dressing. Think Asian dressing. Green Goddess dressing. Italian. Honey Mustard. See what I mean? Endless possibilities with this quinoa salad recipe. Let me know if you come up with a winner!