Favorite Quinoa Salad (Printable version)
Nutritious quinoa tossed with cherry tomatoes, cucumber, herbs and a lemon-Dijon dressing—serve chilled.
# What you need:
→ Grains
01 - 1 cup uncooked quinoa
02 - 2 cups water
→ Vegetables
03 - 1 cup cherry tomatoes, halved
04 - 1 cup cucumber, diced
05 - 1/2 cup red bell pepper, diced
06 - 1/4 cup red onion, finely chopped
→ Fresh Herbs
07 - 1/4 cup fresh parsley, chopped
08 - 2 tablespoons fresh mint, chopped
→ Dairy (optional)
09 - 1/3 cup feta cheese, crumbled
→ Dressing
10 - 3 tablespoons extra virgin olive oil
11 - 2 tablespoons freshly squeezed lemon juice
12 - 1 teaspoon Dijon mustard
13 - 1 small garlic clove, minced
14 - Salt and black pepper to taste
# How To:
01 - Rinse quinoa thoroughly under cold water using a fine-mesh strainer. Bring 2 cups of water to a boil in a medium saucepan, add the quinoa, reduce heat to low, cover, and simmer for 15 minutes until all liquid is absorbed. Fluff with a fork and set aside to cool to room temperature.
02 - While the quinoa cools, whisk together the extra virgin olive oil, lemon juice, Dijon mustard, minced garlic, salt, and black pepper in a small bowl until well emulsified.
03 - In a large salad bowl, combine the cooled quinoa, cherry tomatoes, cucumber, red bell pepper, red onion, parsley, and mint.
04 - Pour the prepared dressing over the salad and toss gently until all ingredients are evenly coated.
05 - Sprinkle crumbled feta cheese over the top and toss lightly. Adjust salt and pepper to taste.
06 - Serve immediately at room temperature, or refrigerate for 30 minutes to allow the flavors to meld before serving.
# Expert Advice:
01 -
- The lemon Dijon dressing pulls every ingredient together without overpowering the fresh herbs and vegetables.
- It travels beautifully for picnics and potlucks, and tastes even better after sitting in the fridge for a few hours.
02 -
- Skip the rinsing step and your quinoa will carry a bitter, soapy undertone that no amount of dressing can fix.
- Letting the cooked quinoa cool completely before mixing prevents the cucumber and tomatoes from turning soft and warm in unappealing ways.
03 -
- Toast the quinoa in a dry pan for two minutes before adding water to bring out a subtle nutty flavor that makes the whole dish more interesting.
- Make a double batch of the dressing and keep it in a jar in the fridge for quick salads throughout the week.