Quinoa Salad

Packed with fluffy quinoa, crisp veggies, chickpeas, salty provolone cheese, and a zesty lemon vinaigrette, this easy Quinoa Salad is the perfect lunch on its own, or base for chicken, salmon or steak for dinner. 30 minutes and done! For more quinoa recipes don’t miss this Fruity, this Thai, and this southwest quinoa salad! Mediterranean Quinoa…

Quinoa Salad

Packed with fluffy quinoa, crisp veggies, chickpeas, salty provolone cheese, and a zesty lemon vinaigrette, this easy Quinoa Salad is the perfect lunch on its own, or base for chicken, salmon or steak for dinner. 30 minutes and done!

For more quinoa recipes don’t miss this Fruity, this Thai, and this southwest quinoa salad!

Packed with fuffy quinoa, crisp veggies, chickpeas, salty provolone cheese, and a zesty lemon vinaigrette, this easy Quinoa Salad is the perfect lunch on its own, or base for chicken, salmon or steak for dinner. 30 minutes and done!

Mediterranean Quinoa Salad

As we know, salads come in all forms. Simple green salads, hearty salads packed with protein, chicken salad, and grain salads like today’s Quinoa Salad. I prefer a more hearty salad and quinoa salad hits all the boxes. We pack the hearty fiber-filled grain with a zesty lemon and white wine vinegar dressing and the stud the salad with some of our favorite veggies, nutty chickpeas, and sharp provolone cheese. A bright spot in the middle of winter!

There are several things we love about our quinoa salad. First of all, it’s super simple to throw together and can even be made in advance. Two, it’s totally customizable! Not a fan of basil? No big deal, use parsley. Prefer roasted red peppers over fresh bell pepper? Great! The customization are only limited to your creativity and what you’ve got lingering in your fridge.

Packed with fuffy quinoa, crisp veggies, chickpeas, salty provolone cheese, and a zesty lemon vinaigrette, this easy Quinoa Salad is the perfect lunch on its own, or base for chicken, salmon or steak for dinner. 30 minutes and done!

Ingredients in Vegetable Quinoa Salad

  • Quinoa: You could really use any type of quinoa, but to let the colors of the veggies pop I like to use plain white quinoa.
  • Basil: Even in the dead of winter, I love the bright fresh burst of flavor fresh basil give different dishes and salads. If you can’t find fresh basil in your supermarket, you can swap out Italian flat-leaf parsley.
  • Cheese: In the recipe for this particular quinoa salad, we used cubes of sharp provolone cheese, but diced low-moisture mozzarella, fresh mozzarella balls or even a sharp white cheddar would be nice.
  • Vegetables: Again, this is all about personal preference! We went with a combo of diced cucumber, red bell pepper, and tomatoes. It would be lovely to add other colors of bell pepper, black olives, roasted red peppers, sun-dried tomatoes, or corn (fresh or frozen)!
  • Chickpeas: Chickpeas are one of my favorite ingredients to add to salads. First and foremost, they add protein and fiber to the salad, but I also love the texture they add as well.

Quinoa Salad Dressing

  • Acid: Every salad needs an acid to start and for this simple dressing we went with a combination of lemon juice and white wine vinegar. The combination of the two is one of my favorite pairings. The lemon juice adds brightness, while the white wine vinegar adds a nice tang.
  • Dijon mustard: Almost every salad dressing I make includes a little bit of Dijon mustard. It adds tang and spice, but in a subtle way.
  • Honey: Another item I always add to salad dressings? Sweetener. Just a touch is all you need. Here we go with honey, but I also will sometimes use white sugar, agave or even pure maple syrup.
  • Olive oil: Salad dressings are a good time utilize an extra virgin olive oil. It adds loads of flavor to the dressing and you don’t need a ton.
  • Salt and pepper: Always season with plenty of salt and pepper!

Packed with fuffy quinoa, crisp veggies, chickpeas, salty provolone cheese, and a zesty lemon vinaigrette, this easy Quinoa Salad is the perfect lunch on its own, or base for chicken, salmon or steak for dinner. 30 minutes and done!

Let’s Make Chickpea Quinoa Salad!

  1. Cook the quinoa: This can be done up to three days in advance. First of all, rinse your quinoa! It’s really important to rinse your quinoa thoroughly or it can be kind of bitter. Cook the quinoa according the package directions. Usually this means add the quinoa to water, bringing it to a boil and then letting it simmer.
  2. Tip! One trick I use to make quinoa a little bit more flavorful is to swap out the water with a low-sodium chicken stock. Also, I cook the quinoa just until the water is absorbed, fluff it with a fork and then cover it again, remove it from the heat and let it sit for another 5-10 minutes. This helps to absorb any remaining moisture and make the quinoa extra fluffy.
  3. Storing: If you don’t make the quinoa in advance, you can spread the quinoa on a baking sheet and pop it into the fridge until it’s chilled.
  4. Prep the veggies: While the quinoa cooks, chop all the vegetable so they’re ready to go.
  5. Make the dressing: Whisk the lemon juice, vinegar, Dijon, and honey together. Season with salt and pepper. Slowly whisk in olive oil. Season with salt and pepper again.
  6. Assemble! Add the quinoa to a large bowl, drizzle with dressing. Toss. Season to taste with salt and pepper. Add the remaining ingredients. Toss. Season with salt and pepper again. Sprinkle with extra basil. Dig in!

Packed with fuffy quinoa, crisp veggies, chickpeas, salty provolone cheese, and a zesty lemon vinaigrette, this easy Quinoa Salad is the perfect lunch on its own, or base for chicken, salmon or steak for dinner. 30 minutes and done!

Variations on the Best Quinoa Salad

  • Make it a quinoa salad with black beans! Toss in rinsed and drained black beans. If you want to make it a southwest quinoa salad, in addition to the black beans, add a little bit of cumin and corn.
  • Add in chopped red onion, roasted red peppers, and feta for a mediterranean take on quinoa salad.
  • For extra texture, add in cooked faro or barley.
  • Again, use whatever cheese you have on hand! Mozzarella, cheddar, or fontina would be great substitutes to provolone.
  • To make quinoa salad a full meal, top with grilled shrimp or chicken. Even a crispy filet of salmon would be great.

Can I Make Fresh Quinoa Salad in Advance?

Absolutely! In fact, the longer quinoa salad sits, the better it gets! This will keep in the fridge for about 3-4 days.

Packed with fuffy quinoa, crisp veggies, chickpeas, salty provolone cheese, and a zesty lemon vinaigrette, this easy Quinoa Salad is the perfect lunch on its own, or base for chicken, salmon or steak for dinner. 30 minutes and done!

What to Serve with Quinoa Salad

  • The Best Grilled Shrimp
  • Brown Butter Lemon Salmon
  • Crispy Roast Chicken
  • Garlic Roasted Chicken with Vegetables
  • Air Fryer Salmon
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Quinoa Salad

Packed with fuffy quinoa, crisp veggies, chickpeas, salty provolone cheese, and a zesty lemon vinaigrette, this easy Quinoa Salad is the perfect lunch on its own, or base for chicken, salmon or steak for dinner. 30 minutes and done!
Course main dish, Salad
Cuisine American
Keyword quinoa salad,
Prep Time 15 minutes
Cook Time 20 minutes
0 minutes
Total Time 35 minutes
Servings 6 people
Calories 261kcal
Author Nicole Leggio
Cost $15

Equipment

  • saucepan
  • Mixing Bowl

Ingredients

  • 1 cup quinoa
  • 2 cups low sodium chicken stock
  • 1/2 cup diced provolone
  • 1 medium red bell pepper, chopped
  • 1/2 cup chickpeas, rinsed and drained
  • 1 cup cherry tomatoes, halved
  • 1/2 cup diced cucumber
  • 2 Tablespoon lemon
  • 2 Tablespoon dijon
  • 1 Tablespoon white wine vinegar
  • 2 teaspoon honey
  • 1/4 teaspoon salt
  • 3 Tablespoon olive oil

Instructions

  • Rinse quinoa under cold water. Drain. Add quinoa and chicken stock to a medium saucepan. Bring to a boil and reduce to a simmer. Cover and simmer for 15 minutes or until the water is absorbed. Fluff with a fork, cover and remove from the heat. Let it sit for another 5-10 minutes. This can be done the day before. Cool completely. If you are short on time, spread the hot quinoa on a sheet pan and pop in the fridge until cool.
  • Prep the veggies and other mix-ins.
  • In a small bowl, whisk together lemon juice, white wine vinegar, dijon, honey, and salt. Slowly whisk in olive oil. Season to taste with salt and pepper.
  • Add cooled quinoa to a serving bow. Drizzle vinaigrette on top. Toss. Season to taste with salt and pepper. Add tomatoes, peppers, chickpeas, cucumber, and basil, Toss to combine. Season with salt and pepper.

Nutrition

Calories: 261kcal | Carbohydrates: 28g | Protein: 10g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 227mg | Potassium: 403mg | Fiber: 4g | Sugar: 4g | Vitamin A: 856IU | Vitamin C: 34mg | Calcium: 114mg | Iron: 2mg
Source : The Recipe Critic More   

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Caramel Brownies

Q: How do you make brownies even better? A: Stuff ’em with salted caramel. Guilty pleasure? Yep. Caramel Brownies are not for people with a conscience! Caramel Brownies Caramel + brownies in itself isn’t an original idea and if you do a Google search, you’ll find plenty of examples. And I would have used an... Get the Recipe The post Caramel Brownies appeared first on RecipeTin Eats.

Caramel Brownies

Q: How do you make brownies even better? A: Stuff ’em with salted caramel. Guilty pleasure? Yep. Caramel Brownies are not for people with a conscience!

Caramel Brownies

Caramel + brownies in itself isn’t an original idea and if you do a Google search, you’ll find plenty of examples. And I would have used an existing recipe if I found what I was after, but every recipe I came across:

1. Used store-bought caramel;

2. The caramel was runny, more like a caramel sauce, usually drizzled on top of the brownie; or

3. Required a candy thermometer to get the caramel to the exact temperature so it would soft set, rather than ending up runny OR cooking it too far so it ends up like hard toffee.

All I wanted was a creamy layer of caramel inside, and no thanks to the candy thermometer.

Solution? Combine my favourite everyday brownie with the easy creamy caramel from our favourite Caramel Slice, and voila: Caramel Brownies!

Hand holding Caramel Brownies
Overhead photo of Caramel Brownies

What goes in Caramel Brownies

Here’s what you need for the brownie part – nothing ground-breaking here:

Brownie ingredients for Caramel brownies

And here’s what you need for the creamy caramel. The key ingredient here is sweetened condensed milk, which is cooked on a low stove until it changes from white to pale golden ➔ ie. caramel!

Ingredients in Caramel Brownies

Golden syrup is a little cheat ingredient to give the caramel a little boost of extra caramel flavour without the caramel cooking for so long it becomes super-thick, like a peanut butter consistency. We need the caramel to be a pourable consistency so we can pour it over the brownie batter.

Golden syrup is a gold-coloured syrup that’s common in Australian and British baking. If you don’t have it, no need to fret, hunt it down or even bother making it – just use maple syrup instead, which works a treat.

How to make Caramel Brownies

Firstly, make the caramel part because this takes 7 minutes on the stove whereas the batter takes mere minutes:

How to make Caramel Brownies
  1. Melt butter in a saucepan with golden syrup or maple syrup and salt;
  2. Add sweetened condensed milk and mix until well-combined;
  3. Then cook, stirring very frequently, over low heat until it changes from white to a caramel colour. You can get away with only stirring occasionally for the first few minutes, but as you start to see steam, be sure to stir constantly – albeit leisurely – to ensure it doesn’t catch on the base.

    If the caramel happens to catch on the base, you will end up with tiny little brown bits in the caramel. It might look like a big deal when it’s in the saucepan but don’t worry – once it’s baked up inside the brownie and you bite into it, you won’t even notice;
  4. Take it off the stove, then keep stirring for another 30 seconds just to cool it down a touch otherwise the residual heat in the saucepan might still make the caramel catch on the base.

    Cover, then keep warm while you make the batter. It needs to be pourable when you use it.
Caramel for brownies

And here’s how the Caramel Brownie is assembled:

How to make Caramel Brownies
  1. Firstly, make the Brownie batter. It’s very easy and all happens in one bowl. If you want visuals of the steps, pop over to my brownie recipe;
  2. Set aside a heaped ½-cup of the batter for the topping. Then pour the remainder into a 20cm/8″ square pan. A lamington pan will also work well, the slice is just a bit thinner than pictured;
  3. Pour the caramel over as evenly as you can. Note: If your caramel has cooled down to the point that it’s not pourable, just reheat it on a medium stove until it’s pourable again (this literally takes 1 minute). You can’t really spread the caramel because it sinks into the batter once poured. So where you pour is what you get!
  4. Dollop the reserved ½-cup of brownie batter across the top;
  5. Then swirl a butter knife across the surface a few times in large sweeping motions. This is not so much about creating swirl effects on the surface because they don’t really stay once baked, as you can see in Step 6. It’s more about sort-of spreading the brownie batter across the caramel; and
  6. Bake – 30 minutes for very-messy-hands-gooey, as pictured, or 35 minutes for sensible gooey.
Pouring caramel over brownies

And this is what comes out of the oven:

Caramel Brownies cut into slices ready to be eaten

Well, actually, this:

Close up of stack of Caramel Brownies

It’s sweet. It’s rich. It’s indulgent. This one is not for the faint-hearted or “I’m-not-really-a-sweets-person” types! It is for die-hard chocolate and caramel lovers – and everyone out there who just feels they deserve a treat.

Wait – that includes you, my friend. Do it! – Nagi x


Watch how to make it

Close up photo of Caramel Brownies
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Salted Caramel Stuffed Brownies

Recipe video above. How to you make a fudgy brownie even better? Stuff it with salted caramel!
Course Sweet
Cuisine Western
Keyword caramel brownie
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 16
Calories 334cal
Author Nagi | RecipeTin Eats

Ingredients

Brownie

  • 200g / 7oz unsalted butter
  • 200g / 7oz dark chocolate / semi sweet chocolate chips (Note 1)
  • 1 cup brown sugar
  • 3 eggs , lightly whisked
  • 1 tsp vanilla extract (or essence)
  • 1/2 cup flour , plain/all purpose
  • 1/4 cup cocoa powder
  • 1/8 tsp salt

Salted Caramel

  • 395g / 14 oz can sweetened condensed milk
  • 2 tbsp golden syrup or maple syrup (Note 2)
  • 60g / 2 oz unsalted butter
  • 1 tsp salt

Instructions

  • Preheat oven to 180°C/350°F (all oven types).
  • Butter and line a 20cm / 8" square tin with parchment / baking paper.

Salted Caramel

  • Place the ingredients in a small saucepan over medium high heat. Stir occasionally for the first 1 minute, then when it is heated (when you see wisps of steam), whisk constantly (leisurely, not vigorously!) for 7 minutes, ensuring the base doesn't catch. (Note 3) It should be a pale golden colour.
  • Remove from stove and whisk for 30 seconds. Place lid on, set aside and keep warm.

Brownies:

  • Melt chocolate & butter: Place chocolate and butter in a bowl. Microwave in 3 x 30 seconds on high, stirring in in between, until melted and smooth.
  • Add sugar, eggs, vanilla: Add the sugar, eggs and vanilla extract into the chocolate and mix well to combine.
  • Add dry: Sift in the flour, cocoa powder and salt and mix until smooth and combined.
  • Reserve batter: Measure out 1/2 cup of brownie batter and set aside. Pour the remaining batter into the prepared tin.
  • Pour over caramel: Pour the Salted Caramel oer the brownie batter, getting as much coverage as you can (can't spread the caramel). If the caramel has cooled and is no longer pourable, just reheat it on the stove for 1 minute.
  • Cover with reserved brownie batter: Dollop the reserved 1/2 cup of brownie batter randomly over the Salted Caramel. Use a knife or skewer to make “swirls” – they won't be so visible once baked, it's more about covering the caramel with brownie batter.
  • Bake: Place in the oven and bake for 30 minutes (for very gooey brownie, as pictured) to 35 minutes (for very moist but not super gooey).
  • Cool: Leave to cool in the pan for 10 minutes then use surplus paper overhang to lift out onto a cooling rack. Cool for a further 20 minutes before slicing. Note: Caramel is a bit gooey when still warn, sets firmer once fully cooled ie. can cut through it neatly.

Notes

1. Chocolate – You must use chocolate for baking which you will find in the baking aisle at supermarkets. Not dark chocolate for eating! (Well, you can eat the baking chocolate if you want ???? )
2. Golden syrup is like a cross between honey and molasses – it is thick and sweet (but not as thick as molasses). It is mainly used for colour in this recipe so you can substitute with maple syrup, or even leave it out.
3. Caramel – The condensed milk has a tendency to catch on the bottom of the saucepan which will result in golden bits stirred throughout. Don’t despair if this happens, you will barely notice it once baked. But you do need to whisk consistently to ensure you don’t end up with a sticky, burnt mess in the saucepan!
4. Baking time – slightly longer than the time when you are making a plain brownie because of the caramel layer which means it takes longer for the brownie to cook. 
5. Measures – Tablespoon and cup measures differ from country to country. For this recipe, the difference is not enough to impact it. I have made it with both US and Australian measures (the country with the greatest variance) and could not tell the difference. Only exception – Japan, please use weights provided (your cups are far too small).
6. Nutrition per brownie, assuming you cut it into 16 squares as directed, rather than into 4 very large squares (tempting as that might be).

Nutrition

Serving: 79g | Calories: 334cal

Originally published August 2015. Updated with brand new photos and video in January 2021 – about time!!

For Caramel Monsters

  • Caramel Slice (aka Millionaire’s Shortbread!) – the great Aussie favourite!
  • Salted Caramel Tart
  • Peanut Butter Caramel Tart – dangerously easy
  • Sweetened Condensed Milk Caramel – just place a can of condensed milk in the slow cooker!

More slices and bars

  • Brownies!!
  • Chocolate Peanut Butter Bars
  • Strawberry Bars – made with tons of fresh strawberries!
  • Easiest Ever Raspberries Jam Bars
  • Easy Lemon Bars

Life of Dozer

As always, pushing the boundaries….

Dozer kitchen barrier breach

The post Caramel Brownies appeared first on RecipeTin Eats.

Source : Recipe Tin Eats More   

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