Quinoa Lettuce Salad

A quick make ahead Quinoa Lettuce salad with a perfect combination of carbs, greens and all things delicious! If you think salads are boring, give this recipe a try – you will fall in love with both quinoa and salads.

I might sound a little like a broken record but I had tasted the best salads during my recent US trip. One of the best salads that had me craving for more was this delicious Quinoa Lettuce Salad. While almost every restaurant seemed to have a plate of lettuce and cukes on the table, what stood out for me were these little salad joints that made best salads. I tasted quinoa for the first time and fell in love with it. I know for some it could be an acquired taste but for me, I just loved the flavor as it is. The next big thing is Kale – I am still trying to find it in India 🙂

So I loved Quinoa so much that I brought back a few variants like red, white and black quinoa. And I have been making this Quinoa Lettuce Salad ever since. The best thing about it is that the husband, who doesn’t like salads or greens – ended up taking second servings! You just have to know that it is one of the delicious salads out there, that not only satiates your taste buds but fills you up too!

Last week, I laid my hands on some fresh organic farm produce and I happened to find some really good Romaine Lettuce, along with a lot of other stuff (recipes coming up soon). For this Quinoa Lettuce Salad, although any variant of lettuce works, I have realized that the Romaine Lettuce is the best. It doesn’t wilt quickly and the adds to the bulk of the salad. This salad recipe is adapted from here. Frankly speaking any kind of vinaigrette dressing would work but I made something with the ingredients I had in my pantry and it was bomb, even if I say so myself. Check out the salad recipe below, make modifications as you see fit – enjoy it! 🙂 Check out other salad recipes too!

How to make Quinoa Lettuce Salad –

Print Recipe

Quinoa Lettuce Salad

A perfect combo of carbs & greens!

Course

Salads

Cuisine

American

Prep Time

20minutes

Cook Time

20minutes

Servings

people

Ingredients

For Salad -

• 2/3cupQuinoauncooked
• 1.5cupsWater
• 1Medium Sized Romaine Lettuce Head
• 1/2cupGrated Carrot
• 1cupChopped Red Cabbage
• 3tbspRoasted Sun Flower Seeds
• 3tbspRoasted Pumpkin Seeds
• 3tbspDried Cranberries

For the Dressing –

• 1/4cupFresh Coriander
• 4-5Garlic Cloves
• 1/4tspRed Chilli Powder
• 1.5tspSugar/Honey
• 2tspBalsamic Vinegar
• 1tspLemon juice
• 2tbspExtra Virgin Olive Oil
• Salt as needed

Course Salads Cuisine American Prep Time 20minutes Cook Time 20minutes Servings people Ingredients For Salad - 2/3cupQuinoauncooked 1.5cupsWater 1Medium Sized Romaine Lettuce Head 1/2cupGrated Carrot 1cupChopped Red Cabbage 3tbspRoasted Sun Flower Seeds 3tbspRoasted Pumpkin Seeds 3tbspDried Cranberries For the Dressing – 1/4cupFresh Coriander 4-5Garlic Cloves 1/4tspRed Chilli Powder 1.5tspSugar/Honey 2tspBalsamic Vinegar 1tspLemon juice 2tbspExtra Virgin Olive Oil Salt as needed

Instructions

1. Rinse quinoa a few times in running water, drain and keep aside.
2. To cook the quinoa, heat water in a thick bottomed skillet/pan. Add two pinches of salt and a few drops of oil. As the water comes to boil, add washed/rinsed quinoa.
3. Cook it on medium flame for 5 mins and then keep it covered on low flame for next 7-10 mins.
4. Once all water evaporates and quinoa is cooked, remove from heat and keep it covered for 5 mins. Fluff it with fork – keep aside to cool down.
5. Meanwhile prepare the dressing by pulsing everything in a blender until smooth.
6. If the dressing is too tart, adjust it accordingly by adding more sugar or honey.
7. Roughly chop down the lettuce and mix it with grated carrots, thinly sliced cabbage along with cooked quinoa, pumpkin seeds and sunflower seeds. Toss them well.
8. Just before serving the salad, add 2-3 tbsp of dressing and toss it well.
9. Serve immediately as it is or with a side of toasted bread slice.

Detailed step-wise picture recipe of making Quinoa Lettuce Salad –

1. Rinse quinoa a few times in running water, drain and keep aside.

2. To cook the quinoa, heat water in a thick bottomed skillet/pan. Add two pinches of salt and a few drops of oil. As the water comes to boil, add washed/rinsed quinoa.

3. Cook it on medium flame for 5 mins and then keep it covered on low flame for next 7-10 mins.

4. Once all water evaporates and quinoa is cooked, remove from heat and keep it covered for 5 mins. Fluff it up – keep aside to cool down.

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5. Meanwhile prepare the dressing by pulsing everything in a blender until smooth.

6. If the dressing is too tart, adjust it accordingly by adding more sugar or honey.

7. Roughly chop down the lettuce and mix it with grated carrots, thinly sliced cabbage along with cooked quinoa, pumpkin seeds and sunflower seeds. Toss them well.

8. Just before serving the salad, add 2-3 tbsp of dressing and toss it well.

9. Serve immediately as it is or with a side of toasted bread slice.

Note –

• Additionally, boiled chickpeas and feta cheese could be added to the salad.
• Use any variety of cabbage and additionally grated radish could also be used.

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Taking this to Fiesta Friday #221 and cost today is Jenny @ Dragonfly Home Recipes 🙂