As the sun peeked through the kitchen window, I was inspired to create a dish that celebrated the vibrant colors and flavors of nature. It was a lazy Sunday morning, and I had just returned from my local farmer’s market, my bags filled with fresh produce and the promise of a delicious meal. Among my treasures were golden quinoa and tiny, powerful chia seeds, both brimming with nutrients and flavor. I envisioned a refreshing salad that would not only be a feast for the eyes but also a nourishing delight for the soul.
This wholesome quinoa and chia seed salad, tossed with a zesty citrus vinaigrette, is perfect for any occasion—lunch with friends, a picnic in the park, or a light dinner at home. The combination of textures and flavors creates a symphony that dances on your palate, leaving you feeling revitalized and satisfied.
Ingredients
For the Salad:
1 cup quinoa, rinsed
2 cups water or vegetable broth
1/4 cup chia seeds
1 cup cherry tomatoes, halved
1 cucumber, diced
1 bell pepper (any color), diced
1/4 red onion, finely chopped
1/4 cup fresh parsley, chopped
1 avocado, diced
Salt and pepper to taste
For the Citrus Vinaigrette:
1/4 cup olive oil
2 tablespoons lemon juice
2 tablespoons orange juice
1 teaspoon honey (or maple syrup for a vegan option)
Salt and pepper to taste
Instructions
Begin by cooking the quinoa. In a medium saucepan, bring the water or vegetable broth to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for about 15 minutes, or until all the liquid has been absorbed. Once cooked, fluff the quinoa with a fork and set it aside to cool.
While the quinoa is cooling, prepare the chia seeds. In a small bowl, combine the chia seeds with 1/2 cup of water. Stir well and let them sit for about 10 minutes, until they form a gel-like consistency.
In a large mixing bowl, combine the cooled quinoa, cherry tomatoes, cucumber, bell pepper, red onion, parsley, and avocado. Gently fold in the chia seed mixture, ensuring everything is well incorporated.
Now it’s time to make the citrus vinaigrette. In a small bowl or jar, whisk together the olive oil, lemon juice, orange juice, and honey (or maple syrup). Season with salt and pepper to taste. If you prefer a more intense flavor, feel free to add a pinch of zest from the lemon or orange.
Drizzle the vinaigrette over the quinoa salad, tossing gently to coat all the ingredients evenly. Taste and adjust the seasoning if necessary.
Serve the salad in bowls or on a large platter, garnished with extra parsley or avocado slices if desired. This salad not only looks stunning but also bursts with freshness and vitality, making it a perfect addition to any meal.
As I took my first bite, I was transported back to that sunny morning, surrounded by vibrant colors and the laughter of friends. This salad became a staple in my kitchen, a reminder of the beauty that simple, wholesome ingredients can bring to our lives.