Quinoa Leek Salad: A Fresh, Healthy Side Dish
This Quinoa Leek Salad is light, refreshing, and packed with nutritious veggies. It’s perfect as a side dish or even as a light meal on its own. I love making this salad for family dinners or as a healthy addition to potlucks—it’s always a crowd-pleaser.
The combination of quinoa with crunchy vegetables like leeks, carrots, and celery creates a wonderful texture, while the tangy apple cider vinegar dressing adds a zesty kick. Best of all, it’s super easy to make and can be prepared ahead of time, making it ideal for busy days.
Why Will You Love This Recipe?
- Quick and easy – This salad comes together in under an hour, making it a perfect go-to for meal prep or a healthy last-minute side dish.
- Nutritious and satisfying – With protein-packed quinoa and a variety of fresh vegetables, this salad is both filling and healthy.
- Perfect for any occasion – Whether it’s a family dinner, BBQ, or holiday gathering, this quinoa leek salad is versatile and always well-received.
Recipe Variations
- Add protein – You can make this salad more filling by adding grilled chicken, shrimp, or tofu.
- Switch up the veggies – Feel free to add cucumbers, bell peppers, or zucchini to give it more crunch and flavor.
- Use different grains – If you’re out of quinoa, you can substitute it with couscous, bulgur, or even farro.
- Try a new dressing – While the apple cider vinegar dressing is light and tangy, you could switch it up with a lemon tahini dressing for a creamier option.
Tools You’ll Need
- Pot – For cooking the quinoa.
- Grater – To grate the carrot and celery.
- Sharp knife and cutting board – For slicing the leeks and cherry tomatoes.
FAQ
Can I make it ahead of time?
Yes! This salad actually tastes better after it sits in the fridge for a few hours, allowing the flavors to meld. You can make it up to a day ahead.
How should I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days.
Is this salad gluten-free?
Yes, quinoa is naturally gluten-free, making this salad suitable for those with gluten sensitivities.
What can I serve it with?
This salad pairs beautifully with grilled meats, fish, or a simple veggie soup.
Other Recipes You’ll Love
- Comforting Potato and Leek Stew
- German Celeriac Salad with Walnuts
- Vegetarian Olivier Salad Recipe (aka Russian Potato Salad)
- Cauliflower Chicken Soup
- Refreshing Homemade Yogurt Salad
- Healthy Kidney Bean Salad Recipe
- Traditional Haluski (Polish Cabbage and Noodles)
Quinoa Leek Salad
Equipment
- 1 Grater
Ingredients
- ½ cup quinoa
- 1 leek
- 1 large carrot
- 1¾ ounces celeriac root 50 grams
- 3½ ounces cherry tomatoes 100 grams
- 1½ tbsp apple cider vinegar
- 3 tbsp olive oil
- ⅔ tsp salt
- Freshly ground black pepper to taste
Instructions
- Cook the quinoa according to package instructions. If you’ve misplaced the package, here’s a general guideline: Use 1½ cups water for every ½ cup of quinoa. Once the water boils, add a pinch of salt, toss in the quinoa, and simmer for 20-25 minutes until the water is absorbed and the quinoa is tender.
- Drain the cooked quinoa and allow it to cool completely before mixing with the vegetables.
- Meanwhile, wash the vegetables. Grate the carrot and celeriac root, slice the cherry tomatoes in half, and thinly slice the leek into rings.
- In a small bowl, whisk together the apple cider vinegar, olive oil, salt, and freshly ground black pepper to make the dressing.
- Once the quinoa has cooled, mix it with the vegetables in a large bowl, and drizzle the dressing over the top.
- Let the salad chill in the fridge for at least 20 minutes before serving to allow the flavors to meld. Enjoy!
