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Go ahead, say the word ‘quinoa,’ and see the mixed reactions.

My experience is people either make the protein-rich grain on repeat in 1,000 different ways, or they won’t touch the stuff. I’ve been more in the latter camp. But then something made me realize salads are about the mix-ins. Maybe I just hadn’t had the right things added to my quinoa.

From reluctance to love

Let’s start with why it’s a good thing to love quinoa. First off, it’s a complete protein, meaning it contains all nine essential amino acids (stick with me here). This is a very healthy way to up your protein intake.

Quinoa is also a resistant starch, with all the gut-friendly benefits associated with being digested like fiber.

Quinoa is also:

Nutrient Rich:

Rich in protein, fiber, magnesium, iron, and manganese
Contains antioxidants and polyphenols

Aids in Weight Management:

High in fiber and protein, which promote satiety and reduce hunger
Low in calories and fat, making it a suitable option for weight management

Blood Sugar Control:

Contains fiber and magnesium, which help regulate blood sugar levels
May be beneficial for individuals with diabetes or prediabetes

Bone Health:

Good source of magnesium and manganese, which are essential for bone health

Heart Health:

Contains antioxidants and magnesium, which may help reduce inflammation and protect against heart disease

Gluten-Free:

Naturally gluten-free, making it a safe option for individuals with celiac disease or gluten intolerance

Other Benefits:

Promotes healthy digestion due to its high fiber content
Supports a strong immune system
May improve mood and cognitive function due to its magnesium content

Is that enough information to make you give it a try?

Prep Time:30

Ingredients

1 cup quinoa
3 tsp olive oil (divided)
2 cups boiling or very hot water, chicken broth or chicken bone broth
2 cups cherry or grape tomatoes, roasted
3/4 cup feta cheese
3/4 cup kalamata olives, large dice
2 cups baby arugula
1/2 cup red onion, chopped
3/4 cup sliced almonds, toasted
1/2 cup parsley, chopped
1 tsp kosher salt
pepper, to taste
sliced rotisserie chicken, grilled shrimp, salmon
1 Tbsp champagne vinegar or white vinegar
3 Tbsp olive oil

Instructions

Preheat the oven to 350°. When hot, spread almonds on a baking sheet and toast until lightly brown. Remove from pan.
Take oven temp up to 450° and spread grape/cherry tomatoes on same pan as almonds were on. Pour 2 tsp of olive oil over tomatoes and add salt and pepper. Give tomatoes a light stir and then put into oven for roughly 20 minutes or until they look nicely roasted.
Meanwhile, add 1 tsp of olive oil to a large pot over medium heat. Add quinoa and stir to toast, about 3-5 minutes. Then, add boiling water/broth to quinoa. Cover, partially and let cook over medium-low heat for 15 minutes.
Chop and prep rest of ingredients. Combine champagne vinegar and 3Tbsp olive oil in a shaker or small bowl to use as dressing.
Fluff quinoa with a fork and add tomatoes, feta, olives, arugula, red onion, almonds, parsley and salt and pepper. Mix or shake dressing and then add to quinoa, lightly tossing.
I love to add slices of rotisserie chicken, boiled or grilled shrimp or salmon to the top of this salad for a meal.

Notes

This quinoa salad makes a great to-go lunch or picnic staple. It works equally well as a side salad or a complete meal. 3 cups of quinoa, prepared, may not sound like much but after the addition of the arugula and other fixings, it makes quite a bowlful! Preparing the quinoa with bone broth adds more protein to the already protein-rich quinoa, feta, and almonds. But go ahead and make it a more filling meal by adding slices of rotisserie chicken, grilled shrimp, or salmon. Enjoy.

Servings:

Quinoa Salad Everyone Will Love (with Chicken)

From reluctance to love