Parikh NutritionRecipes

Quinoa Salad

Quinoa Salad

Quinoa Salad

Quinoa Salad

Print Recipe
Course Salad
Keyword Gluten-Free, vegan, Vegetarian
Servings 7 people


Quinoa Base

  • 1 cup quinoa
  • 1 1/2 cup water
  • 1/2 tbsp olive oil


  • 1 bag frozen broccoli
  • 1 medium sweet potato (around 130g)
  • 1 small yellow onion
  • 1 can chickpeas
  • 1 pinch garlic powder or to taste
  • 1 pinch crushed red pepper or to taste
  • 2-3 tbsp olive oil
  • 6 tbsp mozzarella cheese (optional)


Prepare Quinoa

  • Add all ingredients to an instant pot and set to manual pressure for 2 minutes allow the instant pot to manually release (about 20 minutes) Remove lid and fluff with fork. Or follow stove top instructions.

For Veggies

  • Preheat the oven to 400. Peel and dice sweet potato coat with olive oil, garlic powder, crushed red pepper. Bake for 15 minutes.Meanwhile dice yellow onion. After 15 minutes remove sweet potato from the oven and add frozen broccoli and onion to one side of the baking tray. Coat with olive oil and the same spices. Put back in the oven for 15-20 minutes.
  • Finally rinse and drain one can of chickpeas and spray with olive oil and same seasonings. Put in airfryer at 400 for 10 minutes (shake half way through). If the airfryer is not available, place chickpeas in the oven for 12 minutes on the top shelf (flip half way through)
  • Once all veggies and chickpeas are done. Transfer quinoa from instant pot into a large bowl and add all ingredients. Toss well. Season with additional salt and pepper to taste and 1 tablespoon of mozzarella cheese if using
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