Zesty Quinoa Salad with Toasted Pecans

Quick Summary

A high-protein, plant-based salad featuring fluffy quinoa, crunchy toasted pecans, fresh herbs, and a bright lemon vinaigrette. Perfect for meal prep or a refreshing lunch.

Ingredients

Preparation

1. 1. Rinse quinoa under cold water. Combine with broth in a pot, bring to a boil, then simmer covered for 15 minutes. Fluff with a fork and cool.
2. 2. Toast pecans in a dry pan over medium heat for 4-5 minutes until fragrant. Chop roughly once cooled.
3. 3. Whisk oil, lemon juice, salt, and pepper in a small bowl.
4. 4. Toss the cooled quinoa with cucumber, parsley, and pecans. Drizzle with dressing and serve.

Nutrition Snapshot

Frequently Asked Questions

Can I make this ahead?

Yes, it keeps well in the fridge for up to three days. Keep the dressing separate if you plan to store it longer.

What can I substitute for pecans?

Walnuts or sliced almonds work beautifully for a similar crunch.

Is this gluten-free?

Yes, quinoa is naturally gluten-free.