Imagine a salad so vibrant, so packed with color and nutrition, that it transforms your ordinary lunch into a culinary celebration! This Quinoa Confetti Salad isn't just a meal – it's a flavor explosion that combines the protein-packed punch of quinoa with the crunch of fresh vegetables and the nutty richness of toasted pepitas. Whether you're a health-conscious foodie or just looking to add some excitement to your plate, this recipe promises to be your new go-to dish that's as delightful to look at as it is to devour.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup quinoa
- 2 cups water
- 1 cup sugar snap peas, trimmed
- 1 bell pepper, diced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup toasted pepitas
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Begin by rinsing the quinoa under cold water in a fine mesh strainer. This helps to remove any bitterness from the quinoa.
- In a medium saucepan, combine the rinsed quinoa and 2 cups of water. Bring the mixture to a boil over medium-high heat.
- Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for about 15 minutes, or until the quinoa has absorbed all the water and is fluffy. Remove from heat and let it sit covered for an additional 5 minutes.
- While the quinoa is cooking, prepare the vegetables. Trim the sugar snap peas and set them aside. Dice the bell pepper, halve the cherry tomatoes, and finely chop the red onion.
- In a small skillet over medium heat, add the pepitas. Toast them for about 3-5 minutes, stirring frequently, until they are golden and fragrant. Remove from heat and set aside.
- Once the quinoa is ready, fluff it with a fork and transfer it to a large mixing bowl. Allow it to cool for a few minutes.
- Add the sugar snap peas, diced bell pepper, halved cherry tomatoes, and chopped red onion to the bowl with the quinoa.
- In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper to create a dressing.
- Pour the dressing over the quinoa and vegetable mixture. Toss gently to combine all the ingredients evenly.
- Finally, sprinkle the toasted pepitas over the salad and give it one last gentle toss.
- Serve the Quinoa Confetti Salad chilled or at room temperature. Enjoy your healthy and colorful dish!
Tips
- Rinse your quinoa thoroughly to remove the natural saponin coating, which can make it taste bitter.
- For extra flavor, try toasting the quinoa in a dry pan for a few minutes before cooking to enhance its nutty taste.
- Make sure to let the quinoa cool slightly before adding vegetables to prevent them from becoming soggy.
- For a protein boost, consider adding grilled chicken or chickpeas to the salad.
- This salad tastes even better the next day, so don't be afraid to make it in advance for meal prep.
- Experiment with different herbs like fresh basil or cilantro to customize the flavor profile.
- Use room temperature ingredients for the best blend of flavors and textures.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 30g
Protein: 10g
Fat: 15g
Saturated Fat: g
Cholesterol: 0mg
