This Kickin’ Quinoa Salad is a versatile dish that’s (almost) better the next day. This recipe showcases how tasty and satisfying a meatless meal can be. Look for more #MeatlessMonday posts in 2017!

So this is the new year…and I don’t feel any different.

Ok, that was a lame reference to one of my favorite bands (if you caught it, great job. Thumbs up to you!) but I really don’t feel much different. While many people are turning to newfound motivation to stick to their New Year’s Resolutions, I forego that option and simply gravitate back to my normal routine after my fair share of indulging over the holidays.

Case in point: I may or may not have eaten cookies for breakfast on more days between Christmas and New Years Day than I can count on one hand.

So basically I ate cookies for breakfast, like, every day.

Ain’t no shame in my Cookie Monster game but I am more than ready to get back to my normal. For me, that means tons of veggies, simple meals, lots of different flavors and textures. It’s no secret I’m a huge fan of grain-based salads and while quinoa isn’t technically a grain, it works as well as any other. The recipe I’m featuring today is perfect for #MeatlessMonday, which is another reason I wanted to share it! Huge fan of plant-based meals right here. And while I’m not posting this on a Monday, I did cook it on a Monday so hey, that still counts in my book.

While you’re here, check out one of my other favorite plant-based salads: Israeli Couscous Salad with Lemon-Garlic Dressing.

One of my favorite kitchen items that was recently gifted to us is this ceramic canister for food storage. I immediately knew I’d be filling it with something I cook with often just so I’d have a reason to dig into it. And when bulk quinoa is on sale for $1.99 a pound, how can you not buy a lifetime supply?! I mean, come on, I’m practically stealing the stuff at that point!

By now it’s no secret that quinoa is kind of awesome. It tastes great, it’s versatile, telling people you eat it makes you sound like you care about your health. So if you’re not sold on it yet, it might never happen and if you already love it, you don’t need more convincing. But even with quinoa popping up more often, I still see a lot of questions about cooking it at home.

[Tweet “Got a quinoa cooking question? Check out these FAQs, plus a #MeatlessMonday recipe!”]

How much water do I need?

Use a 2:1 ratio of water to uncooked quinoa. This means one cup of uncooked quinoa will end up as about 3 cups total volume, which is helpful if you’re doing any kind of meal prepping or batch cooking for multiple recipes.

Why isn’t my quinoa fluffy?

This is the hardest thing for me to NOT do, but DO NOT STIR! Just like rice, quinoa needs time to sit and simmer. I love to compulsively stir things so I really struggle. Once you reduce the heat on your burner, add the lid, set a timer, and just walk away. Allowing it to sit, covered, for a few minutes after removing from heat also helps. Then, fluff away and enjoy.

Why is my quinoa bitter?

Quinoa is actually a seed, and therefore has an outer coating that offers natural protection. This coating is a type of saponin, a phytochemical that can taste bitter or soapy. Thoroughly rising quinoa before cooking helps remove it. I like to use a fine mesh strainer, the holes in a colander are too large and I’m not trying to waste any of my $1.99/pound quinoa.

Or the opposite problem, why is my quinoa so bland?

White quinoa is naturally very mild in flavor, and while the red or black varieties might taste slightly more robust or earthy, they’re also pretty mild. Try cooking your quinoa in a low-sodium stock or broth, adding a small amount of salt, or adding fresh or dried herbs during cooking to impart more flavor.

Can I cook it in my rice cooker?

Heck yes! I’m all about kitchen hacks to make life easy. Rice cookers are a great idea and if you have a pressure cooker, they work well too. Use the same 2:1 liquid to quinoa ratio and adjust the cooking times based on your appliance’s instructions.

This recipe is just one example of many for how quinoa is really just a delivery vehicle for delicious goodness. Paired with some other perennial favorites (hello kale, black beans, and pumpkin seeds) and it becomes a complete meal, 100% plant-based and 100% jealousy-inducing at the office the next day. If you want to impress your office buds, this is your ticket. They’ll sit and enjoy their sad deck lunches while you whip the lid off your eco-friendly glass tupperware and radiate the scent of raw onions into the break room. And you’ll feel good about it.

I say this based on experience because that’s exactly what happened to me…again, ain’t no shame in my raw onion game.

This recipe is just as good, if not better, the next day once the heat from the dressing has a little time to do its thing.

[Tweet “Some like it hot! Add this Kickin’ Quinoa Salad to your #MeatlessMonday lineup”]

Have you tried any #MeatlessMonday meals yet? I’ll be sharing more on this in future posts so stay tuned!

Kickin' Quinoa Salad

5 from 1 vote

There's definitely a little "kick" to this quinoa salad, but adjust the heat according to your tastes.

Prep Time 10

Cook Time 20

Total Time 30

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Servings: 6 servings

Ingredients

1 1/2 cups quinoa, uncooked
3 cups water
4 to 6 leaves of kale
1 red bell pepper, diced
1 red onion, diced
1/2 cup fresh cilantro
1 cup pumpkin seeds
1 can black beans, drained
1 jalapeno
1/3 cup lime juice
1/3 cup olive oil
1/2 tsp fine sea salt
1/2 tsp crushed red pepper
1 avocado

Instructions

Heat the water in a medium saucepan over high heat. Bring to a boil, add the uncooked quinoa, and reduce heat to a simmer. Cook, covered, for about 15 minutes or until all the water is absorbed.
While the quinoa is cooking, prep the vegetables. Remove the stems from the kale and roughly chop to yield three packed cups. Add kale to a large mixing bowl, along with the diced bell pepper, diced onion, chopped cilantro, and drained black beans.
Deseed and finely mince the jalapeño. Add to a small bowl with the lime juice, olive oil, salt, and crushed red pepper. Stir well to combine.
Add the cooked quinoa and dressing mixture to the large mixing bowl and stir well to fully combine all ingredients. Carefully cut the avocado in half and remove the pit. Slice or dice the avocado and add to the salad. Top with the pumpkin seeds and serve immediately, or allow to chill in the refrigerator before serving.

Notes

Adjust the amount of spice by adding additional minced jalapeño or crushed red pepper if desired. Sliced jalapeño may be added as a garnish if desired.

Nutrition

Serving: 1 serving, Calories: 479 kcal, Carbohydrates: 51 g, Protein: 16 g, Fat: 25 g, Saturated Fat: 4 g, Sodium: 497 mg, Potassium: 1000 mg, Fiber: 12 g, Sugar: 3 g, Vitamin A: 4865 IU, Vitamin C: 94 mg, Calcium: 122 mg, Iron: 5 mg

Course: Side Dish

Cuisine: American

Keyword: Grain Salad, Quinoa