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Minty Quinoa Salad is a great way to combine nutritious ingredients into a single dish. This version includes a mix of textures and flavors, with cooked quinoa as the base, crunchy vegetables, toasted nuts and seeds, and fresh mint. A simple olive oil and lemon dressing ties everything together, making it a balanced and refreshing meal.
The recipe starts with toasting walnuts, sunflower seeds, and pumpkin seeds in a dry pan. This step enhances their flavor and gives them a light crunch. Once toasted, they are mixed with olive oil and curry powder for added depth. These spiced seeds act as both a mix-in and a topping, adding texture to every bite.
The salad itself comes together quickly. Quinoa is combined with grated carrots, steamed broccoli, shredded red cabbage, and pomegranate seeds. Fresh mint leaves are added for an herby contrast. The dressing is made from olive oil, lemon juice, salt, and pepper, keeping things simple yet flavorful.
Once everything is mixed, most of the spiced seeds are folded in, while the rest are reserved for garnish. This helps maintain some crunch in every serving. Letting the salad sit for a short time before serving allows the flavors to blend better.
This salad is best enjoyed fresh but can be stored in the fridge for a couple of days. It works well as a light meal, a side dish, or even as part of meal prep for the week. The combination of protein-rich quinoa, fiber-packed vegetables, and healthy fats makes it a nourishing option for any time of the year.
Yes, it can be made a day in advance and stored in the fridge.
Yes, couscous, bulgur, or farro can work, but they are not gluten-free.
Replace walnuts with additional seeds or omit them entirely.
Yes, you can add chickpeas, or tofu.
Yes, dried cranberries or chopped apples can provide similar sweetness.
Use the correct water-to-quinoa ratio (2:1) and let it rest after cooking.
Fresh lemon juice is recommended for the best flavor, but bottled can work in a pinch.
Drizzle extra olive oil or lemon juice before serving.
Cilantro or parsley can be good alternatives.
Yes, but add the toasted seeds just before serving to maintain their crunch.
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