The Best Everyday Quinoa Salad

"This recipe is delightfully refreshing, a jumble of crunchy, colorful veggies, fluffy quinoa grains, and a zingy Dijon mustard vinaigrette. I bring it to potlucks, pack it for lunches, serve it as a side dish at dinner, and toss it into grain bowls. If you've been searching for the best quinoa salad recipe that actually delivers on flavor, you're in the right place!"

"Delicious textures and flavors: Fluffy quinoa, crunchy veggies, and a bright and tangy salad dressing: it's so tasty! Make-ahead friendly: This quinoa salad holds up well over time: it's one of the best recipes for meal prep. Naturally healthy: It's packed with plant-based protein, dietary fiber, and vitamins, it's such an easy way to eat a rainbow of veggies!"

"The main idea for this salad? Cook the quinoa, chop the veggies, and toss with the dressing! There are just a few things to note before diving in. Here's what you'll need for this quinoa salad: Dry quinoa: Quinoa is the darling whole grain of the past decade. It's actually a seed, so some people call it a "psuedograin" since it's eaten in the same way as grains are. It's native to South America and was first eaten 7,000 years ago by Incas in the Andes."

A deli-style quinoa salad combines fluffy cooked quinoa, crunchy colorful vegetables, and a tangy Dijon mustard vinaigrette. The salad works well for potlucks, lunches, side dishes, and grain bowls, and keeps well for meal prep. The dish provides plant-based protein, dietary fiber, and vitamins while delivering contrasting textures and bright flavors. Core steps include cooking quinoa, chopping vegetables, and tossing everything with the dressing. Key ingredients include dry quinoa and English cucumber; quinoa is a seed often called a pseudograin, native to South America and historically eaten by the Incas.

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