Ingredients:
For the Quinoa:
- 1 cup quinoa
- 2 cups vegetable broth or water
- 1/2 teaspoon salt
For the Salad:
- 2 tablespoons olive oil
- 1 small red onion, finely chopped
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1 cup cooked chickpeas
- 1 cup cooked corn kernels (fresh, canned, or frozen)
- 1 cup chopped fresh spinach or arugula
- 1/4 cup chopped fresh herbs (such as parsley, cilantro, or basil)
- Juice of 1 lemon
- Salt and pepper to taste
For the Dressing:
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup or honey (if not strict vegan)
- Salt and pepper to taste
Instructions:
- Rinse the quinoa under cold water. In a saucepan, combine the quinoa, vegetable broth or water, and salt. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the quinoa is cooked and the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes. Fluff the quinoa with a fork.
- In a large skillet, heat the olive oil over medium heat. Add the chopped red onion and sauté for about 3-4 minutes until it becomes translucent.
- Add the minced garlic and diced bell peppers to the skillet. Cook for another 3-4 minutes until the peppers are slightly softened.
- Stir in the halved cherry tomatoes, cooked chickpeas, and cooked corn kernels. Cook for an additional 2-3 minutes.
- Add the cooked quinoa to the skillet and mix well with the vegetable mixture.
- Toss in the chopped fresh spinach or arugula. The heat from the quinoa and vegetables will slightly wilt the greens.
- In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, maple syrup or honey (if using), salt, and pepper to make the dressing.
- Pour the dressing over the quinoa and vegetable mixture in the skillet. Toss everything together to ensure even distribution of the dressing.
- Remove the skillet from heat and squeeze the lemon juice over the salad. Toss again to combine.
- Sprinkle the chopped fresh herbs over the top of the warm quinoa salad.
- Taste and adjust the seasonings as needed, adding more salt, pepper, or lemon juice.
- Serve the Warm Quinoa Salad immediately as a main course or a hearty side dish.
This Warm Quinoa Salad is packed with vibrant flavors and nutrients, making it a satisfying and healthy meal option. Enjoy it as a light lunch or dinner, or even as a side dish for gatherings!