Ingredients
- 1 cup, uncooked Quinoa
- 1 cup, diced English Cucumber
- 1 cup, diced Cherry or Grape Tomatoes
- 2 Green Onions
- 0.25 cup Raisins
- 0.25 cup, finely chopped Fresh Dill
- 0.25 cup, finely chopped Fresh Chives
Greek Yogurt Salad Dressing
- 0.5 cup Greek Yogurt
- 2 Tablespoons Apple Cider Vinegar
- 1 Tablespoon Real Maple Syrup
- 1 teaspoon Extra Virgin Olive Oil
- 0.5 teaspoon Sea Salt
- 0.25 teaspoon Ground Black Pepper
Directions
A fresh and vibrant quinoa salad with a creamy greek yogurt salad dressing and herbs!
I love a good fridge foraging recipe and always try to use up everything I got.
Food waste is a real issue, so I challenge you to see what you have left in your refrigerator and pantry and make it into a salad!
Or you can make this quinoa salad because it’s bomb!
Believe it or not, there are 120 varieties of quinoa!
The most common is white but you can use any kind for this salad or even do a mix.
Quinoa is a grain crop that is grown for its edible seeds and is very nutritious.
It is packed with protein, fiber, potassium, zinc and more.
This superfood grain is also gluten-free and makes for a better alternative to other grains.
Using quinoa as a base for a salad makes it very filling!
For added crunch and color I love adding cucumber and cherry tomatoes.
As mentioned, this kind of salad lends itself well to leftover vegetables that need to be used up.
Go for lots of veggies and herbs that provide a colorful experience.
For the dressing, I love pairing this with a greek yogurt salad dressing.
This salad dressing is made in a bowl and just needs 5 healthy ingredients.
Go for high quality ingredients for maximum flavor and nutritional value like a full-fate greek style yogurt and extra virgin olive oil.
Make this salad and leave your feedback in the comment box below.
Steps
1 Done | Cook The QuinoaAdd 1 cup of uncooked quinoa to a pot along with 2 cups of water. Watch the video on how to cook quinoa, click this link: How To Cook Quinoa Once the quinoa has absorbed all of the water and is fully cooked through, fluff with a fork and allow to cool while you make the salad dressing and prep the other ingredients. |
2 Done | Make The Greek Yogurt Salad DressingAdd the greek yogurt, apple cider vinegar, maple syrup, olive oil, salt and pepper to a bowl and whisk to combine. Transfer the salad dressing to a jar with a lid and refrigerate until you are ready to serve. |
3 Done | Prep The Veggies and HerbsWash and dry the cucumber then dice into small bite-size pieces. Wash and dry the cherry tomatoes then slice in half or quarter depending on how big your tomatoes are. You want your tomato pieces to be similar to the cucumber dices. Wash and dry the dill and chives and chop finely. |
4 Done | Make The SaladAdd the cooked and cooled quinoa to a large salad bowl along with the prepared vegetables, herbs and raisins. Pour over the salad dressing and toss to combine. Eat immediately or store in an air-tight container in your refrigerator for up to 3 days! This quinoa salad makes for a great lunch the next day! |
9 Comments Hide Comments
It looks so yummy !! Crisp veggies, and a protein rich complete meal – Thank you for this recipe Joni 🙂
What a unique dressing with the yogurt! I am so intrigued! And I love the raisin addition…sweet and savory always makes my pallet happy!
What a delicious looking quinoa salad! I love that it’s naturally gluten-free, too. 🙂
Oooh, love the Greek yoghurt dressing in this salad. I often make quinoa salads but always do an olive oil dressing so I am keen to try this version. Thanks for sharing and will let you know how it goes!
I made this with chopped-up dates (no raisins) and it turned out amazing. Thank you!
What a perfect summertime picnic dish, and I love that creamy dressing too!
I’ve never tried a quinoa salad before. It looks so fresh & colorful and I love that yogurt dressing!
I love that you used greek yogurt in the dressing! This sounds like a great meal prep item.
This is a very forgiving recipe. Use whatever you have. I’m eating it right now with cucumber, feta, cilantro, olives, piquillo peppers, a few pieces of salami (was in with the olive mix), roasted shiitake mushrooms, and a diced fuji apple. I threw an egg in to cook with the quinoa and it came out perfectly hard boiled. I substituted honey for the maple in the dressing because I don’t love maple, and it is amazing. I was obviously emptying out my fridge, but it really is amazing how the nutty quinoa brings everything together!