You just can’t go wrong with this salad nutrition-wise. It’s gluten-free, vegan, and packed with protein. AND it’s ice box friendly. It’s a salad that can be made ahead and chilled for a day or two. I was never a big fan of quinoa until I had this salad at my daughter, Evelyn’s. I always thought quinoa was a little tasteless and gritty. But like many things that might seem tasteless, add a some salt to the cooking water and suddenly there is flavor!

Today was a special day to be cooking on the boat, as the USNA Blue Angels were rehearsing overhead. It’s hard not to pop your head out of the cabin to catch a glimpse! The Annapolis harbor was filled with watchful boats!

Now back to the mission…my mission…at hand.

This is a great recipe for you cruisers. Using mini cucumbers, red onion and grape or cherry tomatoes, these veggies have a fairly long self life in your icebox. Fresh parsley is a nice addition but not totally necessary. The only stove time is 15 minutes of cooking the quinoa. Then chop, stir together and you’re done!

Quinoa Salad

For the Quinoa

1 cup dried quinoa
2 cups water
2 teaspoons salt

For the salad

1 package grape tomatoes, halved (about 2 cups)
3-4 mini cucumbers, roughly peeled
1/4 cup chopped red onion
1 15.5-oz can garbanzo beans (chick peas)
2 tablespoons EVOO
2 tablespoons White Balsamic Vinegar
1.5 tablespoons Dijon mustard
1 tablespoon minced fresh parsley
Squeeze of 1/2 lemon
Salt and pepper to taste

In a small saucepan, add the water, salt and quinoa. Bring to a boil, then reduce to a simmer. Let simmer for about 15 minutes until all the water is absorbed. Spread out into a large bowl and let cool by stirring frequently.

Chop the vegetables and add to the cooled quinoa.

Fold in the vegetables, then add the EVOO, White Balsamic vinegar and Dijon mustard and continue stirring to combine. Fold in the minced parsley and give a good squeeze of fresh lemon juice from half a lemon.

Your Quinoa Salad is ready to serve, or chill to serve later.

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Protein Packed Quinoa Salad

Gluten-free, vegan and pack with protein. You can't go wrong with this salad!

Author: GalleyPirate

Ingredients

For the Quinoa

• 1 cup Dried quinoa
• 2 cups Water
• 2 tsp Salt

For the Salad

• 1 pkg Grape tomatoes, halves (about 2 cups)
• 3-4 Mini cucumbers, roughly peeled and diced
• ¼ cup Red onion, diced
• 1 15.5 oz can Garbanzo beans (chick peas)
• 2 tbsp EVOO
• 2 tbsp White balsamic vinegar
• 1 ½ tbsp Dijon mustard
• 1 tbsp Fresh parsley, minced
• Squeeze of fresh lemon juice from 1/2 lemon
• Salt & pepper to taste

Instructions

For the Quinoa

• In a small saucepan, add the water, salt and quinoa. Bring to a boil, then reduce to a simmer. Let simmer for about 15 minutes until all the water is absorbed. Spread out into a large bowl and let cool by stirring frequently.

For the Salad

• Chop the vegetables and add to the cooled quinoa.
• Fold in the vegetables, then add the EVOO, White Balsamic vinegar and Dijon mustard and continue stirring to combine. Fold in the minced parsley and give a good squeeze of fresh lemon juice from half a lemon.
• Your Quinoa Salad is ready to serve, or chill to serve later. 

Notes