Quinoa Salad Recipe

Rinse and cook quinoa

Place 1 cup rinsed quinoa in a fine-mesh sieve and rinse under cold water for about 30 seconds, rubbing grains with your fingers to remove bitter saponins. Drain well.

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

Once boiling, reduce heat to low, cover, and simmer gently for 15 minutes or until water is absorbed and quinoa looks translucent with a small white spiral (germ) visible. Avoid stirring while it cooks.

Remove from heat and keep covered for 5–10 minutes to steam. Fluff with a fork and spread the quinoa on a tray or shallow pan to cool slightly and stop cooking. Cool to near room temperature before combining with vegetables (about 20–30 minutes).

While quinoa cooks, prepare the vegetables and herbs: seed and dice the cucumber, halve the cherry tomatoes, dice the red pepper, finely dice the red onion, and chop parsley and mint. Place all prepared vegetables and herbs in a large mixing bowl.

If you prefer a milder onion flavor, rinse the diced red onion briefly under cold water and drain before adding to the bowl.

In a small jar or bowl, combine 3 tbsp extra-virgin olive oil, 3 tbsp fresh lemon juice, 1 tsp Dijon mustard, 1 tsp honey or maple syrup, minced garlic (1 clove), 1 tsp ground black pepper, and 1/2 tsp salt.

Whisk vigorously or shake the jar until the dressing emulsifies and tastes balanced. Adjust seasoning with a pinch more salt or lemon juice if needed.

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

Toss gently but thoroughly with a large spoon or spatula until all ingredients are evenly coated. Taste and adjust seasoning — add more salt, pepper, or lemon juice as desired.

If using, fold in 1/2 cup crumbled feta and 2 tbsp toasted pine nuts or chopped almonds. Drizzle 1 tsp olive oil over the top if desired for shine.

Let the salad sit for at least 10 minutes to allow flavors to meld before serving. It can be served warm, at room temperature, or chilled.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. If chilled, you may want to refresh with a squeeze of lemon and a drizzle of olive oil before serving.