Quinoa Recipe

Rinse quinoa thoroughly in a fine-mesh sieve under cold running water for 30–60 seconds, rubbing the grains with your fingers to remove the natural bitter coating (saponin). Drain well.

In a medium saucepan, combine the rinsed quinoa, 2 cups water or vegetable broth, 1 tsp kosher salt, and 1 tbs olive oil. Bring to a boil over medium-high heat.

Once boiling, reduce heat to low, cover, and simmer gently for 15 minutes, or until liquid is absorbed and quinoa is tender. Avoid lifting the lid frequently.

Remove from heat and let stand, covered, for 5 minutes. Fluff quinoa gently with a fork and transfer to a large bowl to cool slightly (5–10 minutes) before mixing with vegetables.

While quinoa cooks, heat 1 tbs extra-virgin olive oil in a skillet over medium heat. Add the finely diced onion and sauté for 3–4 minutes, until softened and translucent.

Add the grated carrot and diced red bell pepper to the pan. Sauté for 3–4 more minutes until vegetables are slightly tender but still bright.

If using frozen peas or corn, add them to the pan and cook for 1–2 minutes until heated through. Remove the pan from heat and let cool for a few minutes.

In the large bowl with the warm, fluffed quinoa, add the sautéed vegetable mixture, halved cherry tomatoes, chopped parsley, lemon zest, lemon juice, and 0.5 tsp ground black pepper. Toss gently to combine and allow flavors to marry for 5 minutes.

If using chickpeas or shredded chicken, fold them into the quinoa mixture now so they warm slightly from the quinoa's residual heat.

Taste and adjust seasoning with additional salt, pepper, or lemon juice to taste. If using, sprinkle crumbled feta and toasted nuts over the salad and drizzle with 1 tbs extra olive oil.

Serve warm, at room temperature, or chilled. Store leftovers in an airtight container in the refrigerator for up to 4–5 days.