Chilled Quinoa Salad Recipe

Rinse and cook quinoa

Place 1 cup dry quinoa in a fine-mesh sieve and rinse under cold running water, rubbing the grains for 20–30 seconds to remove the bitter saponin coating. Drain well.

Simmer quinoa

Combine rinsed quinoa, 2 cups water, and 1/2 tsp kosher salt in a medium saucepan. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer gently for 12–15 minutes, until water is absorbed and quinoa is tender.

Steam and cool

Remove saucepan from heat and keep covered for 5 minutes to steam. Fluff quinoa with a fork, then spread it in a thin layer on a rimmed baking sheet or tray to cool to room temperature more quickly (about 15–20 minutes). Stir once or twice while cooling to release steam.

While the quinoa cools, prepare vegetables and herbs: dice 1 cup cucumber (seeded if desired), halve 1 cup cherry tomatoes, finely dice 1/2 cup red bell pepper and 1/4 cup red onion. Chop 1/4 cup parsley and 2 tablespoons mint, if using. Place all prepared veg and herbs in a large mixing bowl.

If you prefer less bite from the onion, rinse the diced red onion under cold water and drain before adding, or soak 5 minutes in cold water and pat dry.

Make the dressing

In a small bowl or jar combine 3 tablespoons olive oil, 3 tablespoons fresh lemon juice, 1 tablespoon red wine vinegar, 1 teaspoon honey or maple syrup, 1 teaspoon Dijon mustard, 1 minced garlic clove, 1/2 tsp kosher salt, and 1/4 tsp freshly ground black pepper. Whisk or shake until well emulsified and taste; adjust salt, acid, or sweetness to preference.

Add the cooled quinoa to the bowl with the prepared vegetables and herbs. Pour the dressing over the quinoa mixture.

Toss gently but thoroughly with a large spoon or spatula so the dressing evenly coats the quinoa and vegetables. Taste and adjust seasoning with additional salt, pepper, or lemon juice if needed.

Fold in optional 1/4 cup crumbled feta or goat cheese and 2 tablespoons toasted pine nuts or almonds if using.

Cover and chill at least 30 minutes in the refrigerator to let flavors meld. The salad can be served chilled or at cool room temperature. Garnish with extra parsley or lemon wedges just before serving.