Quinoa Salad Recipe

Rinse and cook quinoa

Place the quinoa in a fine-mesh sieve and rinse under cold running water for about 30 seconds, rubbing with your fingers to remove the bitter saponin coating. Drain well. In a small saucepan combine rinsed quinoa and 2 cups water and a pinch of salt. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 12–15 minutes until liquid is absorbed and quinoa is tender.

Fluff and cool

Remove saucepan from heat, keep covered and let stand 5 minutes. Uncover and fluff quinoa with a fork. Spread on a shallow baking sheet or leave in pot to cool to room temperature (about 15–20 minutes) to stop cooking and prevent wilting the vegetables.

Prepare vegetables and herbs

While quinoa cooks and cools, halve the cherry tomatoes, peel (if desired) and dice the cucumber into 1/2-inch pieces, seed (if you prefer) and dice the red bell pepper, and finely dice the red onion. Chop the parsley and mint (if using).

Combine salad ingredients

Transfer the cooled quinoa to a large bowl. Add the diced cucumber, cherry tomatoes, red bell pepper, red onion, chopped parsley and mint. If using, fold in the crumbled feta and toasted seeds or nuts. Toss gently to combine.

Make the dressing

In a small bowl or jar combine the extra-virgin olive oil, fresh lemon juice, red wine vinegar, Dijon mustard, honey (or maple syrup), minced garlic, kosher salt, and freshly ground black pepper. Whisk vigorously or shake in a jar until the dressing is emulsified and slightly thickened.

Taste and adjust

Taste the dressing and adjust seasoning as needed: add more lemon for brightness, a pinch more salt for seasoning, or a touch more honey if you prefer sweeter balance.

Dress the salad

Pour about three-quarters of the dressing over the quinoa mixture and toss gently to coat evenly. Reserve the remaining dressing to serve on the side or add later if needed. Taste the salad and add more dressing, salt, or pepper to preference.

Transfer the dressed quinoa salad to a serving bowl or platter. Garnish with additional chopped parsley, a sprinkle of feta, and the toasted seeds or nuts. Serve at room temperature or chilled. Leftovers keep covered in the refrigerator for up to 3 days; stir before serving and add a splash of lemon or olive oil if it seems dry.