Discover the vibrant flavors of Whole Foods California Quinoa Salad, a refreshing and nutritious dish that’s perfect for any meal. Packed with colorful vegetables, protein-rich quinoa, and a zesty lemon vinaigrette, this salad is a delicious way to enjoy a healthy and satisfying meal. Whether you’re looking for a light lunch, a side dish, or a potluck favorite, this quinoa salad is sure to impress.

The first time I tasted the California Quinoa Salad from Whole Foods, I was amazed by its fresh flavors and satisfying crunch. It quickly became my go-to salad for busy weekdays and special gatherings. Inspired by its wholesome ingredients and delightful taste, I decided to recreate this salad at home.

Our family loves this salad for its combination of textures and flavors. The quinoa provides a nutty base, while the fresh vegetables add a vibrant crunch. The creamy avocado and tangy lemon vinaigrette tie everything together perfectly. This salad has become a staple in our household, and I’m excited to share this recipe with you so you can enjoy it too!

Why You’ll Love Whole Foods California Quinoa Salad

Healthy and Nutritious: Packed with protein, fiber, and vitamins from quinoa and fresh vegetables.
Refreshing Flavor: A zesty lemon vinaigrette adds a refreshing tang to the salad.

Easy to Make: Simple ingredients and quick preparation make this salad a breeze to whip up.
Versatile: Perfect as a light lunch, side dish, or potluck favorite.

Ingredients Notes For Whole Foods California Quinoa Salad

Quinoa: Use cooked quinoa as the base for a protein-rich and gluten-free salad.
Vegetables: A colorful mix of bell peppers, cucumbers, and cherry tomatoes adds crunch and nutrition.
Avocado: Adds creaminess and healthy fats to the salad.

Dressing: A homemade lemon vinaigrette brings all the flavors together with a refreshing zing.

Recipe Steps:

Cook the Quinoa:
- Rinse 1 cup of quinoa under cold water. In a medium saucepan, combine the quinoa with 2 cups of water. Bring to a boil, then reduce the heat to low and cover. Simmer for 15-20 minutes, until the quinoa is tender and the water is absorbed. Fluff with a fork and let cool.

Prepare the Vegetables:
- Dice 1 red bell pepper, 1 yellow bell pepper, and 1 cucumber.
- Halve 1 cup of cherry tomatoes.
- Dice 1 avocado.
Make the Dressing:
- In a small bowl, whisk together 1/4 cup of olive oil, the juice of 1 lemon, 1 teaspoon of Dijon mustard, 1 teaspoon of honey, salt, and pepper to taste.

Assemble the Salad:
- In a large bowl, combine the cooked quinoa, diced bell peppers, cucumber, cherry tomatoes, and avocado.
- Pour the lemon vinaigrette over the salad and toss to combine.

Serve:
- Serve immediately, or chill in the refrigerator for 30 minutes to allow the flavors to meld. Enjoy your refreshing and nutritious Whole Foods California Quinoa Salad!

Storage Options:

Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 3 days. Note that the avocado may brown slightly, but the salad will still taste delicious.

Variations & Substitutions:

Add Protein: Include grilled chicken, shrimp, or tofu for a more substantial meal.
Different Veggies: Feel free to add or substitute vegetables such as shredded carrots, red onion, or zucchini.
Herb Boost: Add fresh herbs like cilantro, parsley, or basil for an extra burst of flavor.

WHOLE FOOD’S CALIFORNIA QUINOA SALAD RECIPE

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Ingredients

Scale

1 cup quinoa, rinsed
2 cups water

1 red bell pepper, diced
1 yellow bell pepper, diced
1 cucumber, diced

1 cup cherry tomatoes, halved
1 avocado, diced

For the Dressing:

1/4 cup olive oil
Juice of 1 lemon
1 tsp Dijon mustard

1 tsp honey
Salt and pepper to taste

Instructions

Rinse quinoa under cold water. Combine quinoa and water in a medium saucepan. Bring to a boil, reduce heat, cover, and simmer for 15-20 minutes until tender. Fluff with a fork and let cool.

Dice red bell pepper, yellow bell pepper, cucumber, and avocado. Halve cherry tomatoes.
In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper.
In a large bowl, combine cooked quinoa, diced vegetables, and avocado. Pour dressing over salad and toss to combine.