A new year begins, and while I’ve never been one to make unrealistic resolutions each January, I’ve always tended to watch what I eat during this month. Given all the festive treats I enjoyed in December, my body appreciates a healthier diet. Years ago, I’d start extreme diets, eating very little and losing those December pounds within a week. As time passed, my weight became more stable – I don’t gain much, but I don’t lose quickly either. I’ve learned to improve my relationship with food, and some recipes have become my comfort food, including this quinoa salad.

True to my Latin roots, I consume and honor quinoa. But what exactly is quinoa? It’s a herbaceous plant native to the South American Andes. Technically a seed, though often considered a grain, quinoa contains an average of 16% protein, sometimes up to 23% – more than double that of most grains. The Incas regarded it as the mother of all grains.

Regarding preparation, quinoa needs thorough rinsing under running water to remove its bitter taste. After cooking, it’s versatile enough for various dishes – from simple sides to hearty salads like this one, or even traditional dishes like Peruvian Quinoa Soup. The way quinoa absorbs flavors while maintaining its texture makes it perfect for both warm and cold preparations.

What You’ll Need

This quinoa salad is a hearty dish reminiscent of a Buddha bowl, combining a nutrient-packed dressing, fresh vegetables, and protein-rich elements to create a satisfying and wholesome meal.

• Quinoa: After rinsing thoroughly, cook until tender, then allow it to cool to prevent wilting the other ingredients.
• Chickpeas: Canned chickpeas are convenient, but cannellini beans are a great alternative. Both add a filling and creamy texture.
• Vegetables: Use ripe tomatoes, bell peppers (any color you prefer), cucumbers, and red onions. These bring color and crunch.
• Cottage Cheese: Adds a fresh, protein-packed creaminess. Buffalo cheese works well too if you’re looking for a different flavor.
• Dressing: A mix of your preferred oil, apple cider vinegar, salt, black pepper, oregano, and lime juice. This simple yet flavorful dressing ties everything together.
• Extras: Chopped green onions, fresh mint leaves, and black or green olives for an extra pop of flavor.

Why try Quinoa Salad?

This isn’t your typical light salad that leaves you searching for snacks an hour later. It’s a satisfying bowl of healthy ingredients that makes you think, “I want to eat that.” We often fall into the routine of the same lettuce-tomato-cucumber-chicken combination. With this recipe, you’ll discover that salads can be both filling and enjoyable.

Making the Recipe

• Prepare the Quinoa: Start by rinsing quinoa under running water for about two minutes until the water runs clear. Cook it in boiling water over medium heat for about 8 minutes, or until the seeds open up. Drain, rinse again, and let it cool.
• Mix the Dressing: Combine your preferred oil, apple cider vinegar, salt, pepper, lime juice, and oregano in a small bowl. Whisk well and set aside. If you’re a fan of batch cooking, make extra dressing to store in the fridge for future salads.
• Chop the Vegetables: Cut the tomatoes, bell peppers, cucumbers, and onions into uniform shapes, whether slices or cubes, for a visually appealing presentation.
• Assemble the Salad: In a large bowl, combine the quinoa, chickpeas, vegetables, green onions, and olives. Drizzle the dressing over the mixture and toss to coat.
• Add Finishing Touches: Top the salad with crumbled cottage cheese and fresh mint leaves right before serving for added flavor and texture.