Chilean Quinoa Salad (Ensalada de Quinoa)
This Chilean quinoa salad recipe is so easy, and packed with bright, fresh flavors! The quinoa is tossed with a lemon vinaigrette, and red-ripe tomatoes, crunchy peppers, sweet onion, and fresh herbs.This recipe is a vegan source of complete protein that you can serve as an entree salad, or as a light but hearty side dish at your next BBQ or gathering. It's also a great recipe for quick and easy lunches and meal-prep. Make a big batch on Sunday and portion it out for lunches for the week!
Equipment
- 1 medium saucepan (2 quart volume)
- mixing or serving bowl
Ingredients
- 1½ cups quinoa uncooked volume
- 3 cups water or broth
- 1 ½ tsp vegetable or chicken bouillon base or powder (optional)
- 2 medium tomatoes cored & diced
- 1 large red bell pepper seeded & diced
- 1 cup sweet onion finely chopped, rinsed, and drained (about 1 small or ½ jumbo onion)
- 2 medium jalapeno or Serrano chiles seeded & finely minced
- ½ cup fresh cilantro or parsley minced
- ½ cup extra virgin olive oil
- ¼ cup lemon juice freshly squeezed or good quality bottled juice (substitute lime juice if you prefer)
- 1 ½ tsp kosher salt or to taste
- 1 tsp black pepper
- 1 tsp ground cumin (opt, or to taste)
- ¾ tsp ground coriander (opt, or to taste)
Instructions
cook the quinoa:
- Rinse the quinoa in a wire strainer until the water runs clear, and drain well.
- Place the quinoa in a saucepan, cover with 3 cups of water (or stock). Add the dry spices, salt, and bouillon powder or paste (if you are using any).
- Mix gently to combine, and bring the pot to a boil over medium heat, stirring occasionally.
- Cover the pot, reduce heat to low, and simmer about 20 minutes, until the quinoa is translucent and has absorbed the liquid, then remove from heat.
cook, fluff and chill:
- Let cool a bit, then fluff the quinoa with a fork.
- Completely chill the cooked grains while you prepare the other ingredients for the quinoa salad.
prep vegetables:
- While the quinoa is cooking & chilling, wash and chop all of the vegetables & herbs.
- Cut the bell peppers into strips, removing and discarding the seeds, stem, and white membranes. Cut the strips into small diced or diamond shapes.
- You can leave the seeds in the hot peppers for a spicier salad, or remove them to make it more mild. You can slice them in half or quarters and then into thin half-moons or pieces, or cut into 1/8" strips and then mince.
- Core the tomatoes and cut into thick slices and then dice.
- Trim the root and stem end from the onion. Peel it, and cut in half through the root end. Cut perpendicular to the root in thin slices (but do not cut all the way to the root end), then across the onion to mince finely.
- Rinse the minced onion with cold water in a wire sieve or colander. Drain and press out any excess water.
assemble salad:
- In a large mixing or serving bowl, combine the lemon juice & olive oil.
- Add the chopped vegetables, herbs, and cooked quinoa and fold together until well mixed.
- Adjust seasonings to taste and chill the salad for 30 minutes before serving.
Nutrition
Calories: 523kcalCarbohydrates: 51gProtein: 11gFat: 32gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 21gSodium: 1209mgPotassium: 695mgFiber: 7gSugar: 6gVitamin A: 1978IUVitamin C: 71mgCalcium: 65mgIron: 4mg
Tried this recipe?Let us know how it was!