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High Protein Quinoa Salad

Erica Hopper
This high-protein quinoa salad is made with ingredients you likely already have at home, this is the perfect balance of fresh vegetables, hearty quinoa, and plant-based protein to fuel your day.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course, Salad, Side Dish
Cuisine American
Servings 6 servings
Calories 316 kcal

Equipment

  • 1 sauce pan
  • 1 Small skillet
  • 1 Set of dry measuring cups
  • 1 Set of liquid measuring cups
  • 1 Chef's knife
  • 1 Cutting board

Ingredients
  

  • 1 cup uncooked quinoa
  • 2 cups reduced sodium vegetable or chicken broth
  • 1 ½ teaspoons coarse Kosher salt
  • ¾ teaspoon fresh ground black pepper
  • ¾ teaspoon garlic powder
  • 1 can reduced sodium chickpeas (15 ounces)
  • 4 cups baby spinach roughly chopped
  • 1 English cucumber diced
  • 1 cup radishes roughly chopped
  • 1 avocado roughly chopped
  • ⅓ cup hemp hearts
  • 2 tablespoons fresh parsley chopped
  • 1 tablespoon fresh chopped dill
  • 3 tablespoons extra virgin olive oil divided
  • 2 tablespoons fresh lemon juice

Instructions
 

  • Gently rinse the quinoa in cold water. Bring chicken or vegetable broth to a boil in a small saucepan. Add the salt, pepper, and garlic powder to the pot. Next, add the quinoa, stir, reduce heat, and cover. Cook for 15 minutes, or until all liquid is absorbed.
  • While the quinoa is cooking, heat 1 tablespoon of olive oil in a medium skillet over medium-high heat. Add the chickpeas, and cook, stirring occasionally, until the chickpeas are warmed through, and lightly browned. Remove from the heat and pour the chickpeas into a large bowl. Add the spinach, and set aside.
  • Once the quinoa is cooked, allow to cool for about 15 minutes.
  • Once cooled, toss together with the cucumber, radishes, avocado, hemp hearts, parsley, remaining 2 tablespoons olive oil and lemon juice.
  • Serve immediately, or store in the refrigerator for up to 1 week.

Notes

  • It may be necessary to add an additional ½ cup of water to ensure the quinoa is cooked before all the liquid is absorbed.
  • You can substitute Great Northern beans for the chickpeas, if desired.

Nutrition

Calories: 316kcalCarbohydrates: 27gProtein: 12gFat: 19gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 10gSodium: 634mgPotassium: 643mgFiber: 6gSugar: 2gVitamin A: 2160IUVitamin C: 18mgCalcium: 74mgIron: 4mg
Keyword easy salad recipes, gluten free salad, high protein quinoa salad recipe, high protein salad recipes, vegan quinoa salad recipe
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