In her latest video, “How I made QUINOA taste 10x BETTER,” Nisha shares her secrets to transforming this often-maligned superfood into a delectable dish that even quinoa skeptics will love.
When I first heard Nisha’s honest take on quinoa, I couldn’t help but nod in agreement. She didn’t mince words, describing her initial experience with quinoa as akin to “chewing on sand, if sand tasted like cardboard.” But don’t worry, she doesn’t just leave us with that grim picture. Nisha has discovered some fantastic tips and tricks to elevate quinoa from bland to brilliant, and she’s ready to share them with us, along with a customizable quinoa salad recipe that every home cook should master.
Rinsing and Cooking the Quinoa
Nisha starts with one essential tip: always rinse your quinoa. This helps remove its natural coating, which can taste bitter and soapy. I think this step alone can make a world of difference. She recommends using 1 1/4 cups of water for every cup of quinoa, rather than the usual 2 cups, to avoid making it soggy. Trust me, this makes the quinoa fluffier and more enjoyable.
Prepping the Vegetables
Next, Nisha emphasizes the importance of not letting quinoa be the star of the show. In her opinion, it’s more like a backup dancer to your favorite singer. I love how she encourages us to get creative with seasonal vegetables. For spring, she uses fennel, asparagus, and snap peas, but she suggests other veggies like cherry tomatoes and corn for summer, Brussels sprouts and broccoli for winter, and winter squash for fall.
Drying and Roasting the Quinoa
After cooking, Nisha spreads the quinoa out on a sheet pan to dry, a trick that can improve the texture of almost any whole grain. Then comes her game-changing tip: roasting the quinoa. Adding olive oil, salt, and pepper before popping it into the oven transforms the quinoa, making it crispy, crunchy, and nutty. I tried this and was blown away by how different and delicious quinoa can be.
Marinated Chickpeas
While the quinoa and vegetables are roasting, Nisha preps some marinated chickpeas to add extra protein and flavor to the salad. She mixes them with a zingy vinaigrette made from shallots, garlic, lemon zest and juice, fresh herbs, and pomegranate molasses. In my opinion, this dressing is a game-changer. It adds so much depth and complexity to the dish.
Assembling the Salad
Once everything is roasted and ready, it’s time to mix it all together. Nisha adds the toasted quinoa, roasted vegetables, and marinated chickpeas into a bowl. She also throws in some roasted almonds for crunch and suggests optional mix-ins like vegan feta, avocado, or pickled vegetables. I personally love adding some sweet golden cherry tomatoes for a burst of flavor.
The Final Touch
The end result is a salad that’s not just wholesome but also bursting with flavors and textures. Nisha’s enthusiasm is contagious as she marvels at the transformation of quinoa from something she once dreaded to a dish she’s genuinely excited to eat. I have to say, I’m a quinoa convert now too. This salad is perfect for a dinner party or a sophisticated al fresco lunch, and the best part is, you can customize it to your heart’s content.
Roasted Quinoa Salad with Marinated Chickpeas and Seasonal Vegetables
Ingredients
For the Quinoa:
- 1 cup quinoa
- 1 1/4 cups water
- Pinch of salt
- 1 tablespoon olive oil
- Salt and pepper to taste
For the Roasted Vegetables:
- 1 bulb fennel, sliced
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
- 1 cup snap peas
- 2 tablespoons olive oil
- Salt and pepper to taste
For the Marinated Chickpeas:
- 1 can chickpeas, drained and rinsed (save the aquafaba for other uses)
- 1 medium shallot, finely diced
- 2 garlic cloves, grated or minced
- Zest of 1 lemon
- Juice of 1 lemon (about 2 tablespoons)
- 2 tablespoons pomegranate molasses (or aged balsamic vinegar)
- 2 tablespoons extra virgin olive oil
- Salt and pepper to taste
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 cup chopped fresh herbs (parsley, basil, fennel fronds)
Optional Mix-ins:
- 1/4 cup roasted almonds, chopped
- 1/2 cup vegan feta, crumbled
- 1/2 cup golden cherry tomatoes, halved
- 1 avocado, diced
- Pickled vegetables (e.g., pickled onions, pickled cabbage)
Instructions
- Rinse and Cook the Quinoa:
- Rinse 1 cup of quinoa under cold water to remove its natural coating.
- In a medium pot, bring 1 1/4 cups of water to a simmer and add a pinch of salt.
- Add the rinsed quinoa, reduce the heat to low, cover, and simmer for 12 minutes.
- Once cooked, spread the quinoa out on a sheet pan to dry and cool.
- Prepare the Vegetables:
- Preheat your oven to 400°F (200°C).
- Place the sliced fennel, asparagus, and snap peas on a sheet pan.
- Drizzle with 2 tablespoons of olive oil, and season with salt and pepper.
- Roast in the oven for 20-25 minutes, until the vegetables are tender and slightly caramelized.
- Roast the Quinoa:
- Once the quinoa has dried, drizzle with 1 tablespoon of olive oil, and season with salt and pepper.
- Spread the quinoa on another sheet pan and roast in the oven for 20-25 minutes, until crispy and golden.
- Stir halfway through to ensure even roasting.
- Marinate the Chickpeas:
- In a large bowl, combine the drained and rinsed chickpeas with the diced shallot, grated garlic, lemon zest, lemon juice, pomegranate molasses, extra virgin olive oil, salt, pepper, and red pepper flakes (if using).
- Let the chickpeas marinate for at least 10 minutes.
- Assemble the Salad:
- In a large mixing bowl, combine the roasted quinoa, roasted vegetables, and marinated chickpeas.
- Add the chopped fresh herbs and any optional mix-ins you like (roasted almonds, vegan feta, cherry tomatoes, avocado, pickled vegetables).
- Toss everything together to combine.
- Serve:
- Transfer the salad to a serving platter or individual plates.
- Garnish with additional fresh herbs if desired.
- Enjoy this wholesome, flavorful salad as a main dish or a side!
So, if you’ve ever been on the fence about quinoa, give Nisha’s tips a try. I promise, you won’t be disappointed. And if you want to see the full recipe and more of Nisha’s amazing content, check out Rainbow Plant Life on YouTube. Happy cooking!