Herbalicious Quinoa Salad

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Herbalicious Quinoa Salad is a vibrant mix of crisp cucumbers, creamy avocado, tangy cheese, salty pistachios, and smoky bacon. Packed with protein and fiber, it’s fresh, flavorful, and seriously satisfying!

Prep Time40

Cook Time20

Total Time1

Course: Appetizer, Dinner, Salad, Side Dish

Cuisine: American, Healthy

Keyword: Herbalicious quinoa salad, Powerhouse Quinoa Salad

Servings: servings

Author: Chelsea Lords

Cost: $10.73

Equipment

Ingredients

1 cup uncooked quinoa
Salt and pepper
7 ounces bacon 7 slices
1 (10-ounce) package frozen peas 2-1/4 cups
3 Persian/mini cucumbers cut into half moons, 2 cups
1 large ripe avocado diced
1 cup mix of finely chopped fresh herbs I like mint, basil and green onions
1/2 cup pistachios roasted and lightly salted
1/2 cup goat cheese or feta, leave out for dairy-free

Dressing

1/3 cup olive oil
3 lemons
1/4 packed cup fresh mint leaves
1 tablespoon honey
2 teaspoons Dijon-style mustard
1-1/2 teaspoons minced garlic

US - Metric

Instructions

Rinse quinoa in a fine-mesh sieve in cold water for about 30 seconds. In a small pot, combine rinsed quinoa with 2 cups of water and season with salt (I add 1/2 tsp). Bring to a boil, reduce heat to low, cover with a lid, and cook for 15–20 minutes or until quinoa has completely absorbed the water. Turn off the heat and let stand, covered, for 10 minutes. After it has finished steaming, remove the lid and fluff the quinoa gently with a fork. Set aside to cool to room temperature. In a hurry? Spread it on a sheet pan and slide it into the freezer for 15 minutes. Best case: make the night before—makes salad assembly a breeze!
To make the dressing, add all ingredients except the oil to a small blender. Add 1 tsp lemon zest and 1/3 cup lemon juice. Season to taste (I add 1/2 tsp salt and 1/4 tsp pepper), then blend until smooth. Drizzle in the oil and blend briefly to emulsify. Transfer to a glass jar and store in the fridge until ready to use. This dressing tastes best when made the day before!
Preheat oven to 400°F. Set out an extra-large sheet pan with raised sides. Place a metal cooling rack on top of the tray and lightly grease it with cooking spray. Place bacon slices in an even layer (not touching) on top of the cooling rack. Bake for 18–20 minutes or until golden and crisp. Remove and let cool, then dice into small pieces.
Bring a large pot of water to boil. Add frozen peas to the boiling water and cook for exactly 30 seconds. Drain and immediately toss some ice cubes on top and run cold water over the peas to stop the cooking process. Shake off excess water and set aside to dry.
Add shelled pistachios to a blender or food processor and pulse a few times to break them down. (You’ll get some fine crumbs too—this is intended!)
Combine fully cooled quinoa, peas, diced avocado (see storage), cucumbers, fresh herbs, pistachios, and diced bacon in a large bowl. Add half the dressing and toss gently to coat. Top with goat cheese and drizzle on more dressing to taste (I like to add it all). Toss again gently, season to taste, and serve promptly.

Video

Notes

Storage: Serve this salad immediately after dressing for the best taste and texture. If making ahead, store the vinaigrette, quinoa, and toppings separately in airtight containers in the fridge. Toss and dress before serving.

Nutrition