Quinoa Salad Recipe

Cook quinoa

Rinse 1 cup quinoa in a fine mesh sieve under cold running water until water runs clear. Drain. In a medium saucepan combine rinsed quinoa and 2 cups water and a pinch of salt. Bring to a gentle boil over medium-high heat, then reduce to low, cover, and simmer 12–15 minutes until water is absorbed and quinoa is tender.

Remove saucepan from heat and keep covered for 5–10 minutes to steam. Fluff quinoa gently with a fork and transfer to a large bowl or baking sheet to cool slightly (spread thinly to cool faster).

Make dressing

While quinoa cooks, whisk together 3 tbs olive oil, 3 tbs fresh lemon juice, 1 tbs red wine vinegar, 1 tsp Dijon mustard, 1 tsp honey or maple syrup, and 1 minced garlic clove in a small bowl. Season with 1–2 tsp salt and 1 tsp freshly ground black pepper. Taste and adjust acidity and seasoning as desired.

Prepare vegetables: halve 1 cup cherry tomatoes, peel/seed and dice cucumber to make 1 cup, dice 1/2 cup red bell pepper, and finely dice 1/4 cup red onion. Finely chop 1/4 cup parsley and 2 tbs mint if using. Place all prepared vegetables and herbs into the large bowl with the slightly cooled quinoa.

Toss gently to combine so the warm quinoa will begin to absorb flavors but not wilt the herbs.

Dress the salad: Pour the prepared dressing over the quinoa-vegetable mixture. Toss gently and thoroughly to coat every component; use a flexible spatula or two spoons to fold rather than mash. If the salad seems dry, add up to 1–2 tbs more olive oil or 1 tbs water and re-toss.

Add cheese & nuts: Sprinkle 1/2 cup crumbled feta and 2 tbs toasted pine nuts or chopped walnuts over the salad. Gently fold them in, reserving a small pinch of nuts and a few crumbs of feta for garnish if desired.

Finish & rest: Drizzle 1 tbs finishing olive oil and grate 1 tsp lemon zest over the top. Taste and correct seasoning with additional salt, pepper, or lemon juice if needed. Let the salad rest at room temperature 10–15 minutes to allow flavors to meld, or chill up to 2 hours for a colder salad.

Serve: Before serving, give the salad a final gentle toss, garnish with reserved feta and nuts, and additional chopped herbs if desired.