Insalata Di Quinoa Recipe

Rinse and cook quinoa

Place the quinoa in a fine-mesh sieve and rinse under cold running water for 20–30 seconds, rubbing with your fingers, until the water runs clear. This removes any bitter coating. Drain well.

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

Once boiling, reduce heat to low, cover tightly and simmer for 12–15 minutes, or until the quinoa has absorbed the water and the grains are translucent with small spirals (germs) visible.

Remove from heat and let the quinoa sit, covered, for 5–10 minutes to steam. Then uncover and fluff gently with a fork. Transfer to a large shallow bowl or tray to cool to near room temperature quickly (spread thin to cool faster).

While the quinoa cooks/cools, prepare the vegetables: halve the cherry tomatoes, seed (if desired) and dice the cucumber, finely dice the red bell pepper and mince the red onion. Chop the parsley and mint finely. If using olives, halve them; if using feta, crumble it.

Place the prepared vegetables, herbs, olives and feta (if using) in a large mixing bowl large enough to hold the cooled quinoa and dressing.

In a small bowl or jar combine 3 tablespoons extra-virgin olive oil, 3 tablespoons fresh lemon juice, 1 tablespoon red wine vinegar, 1 grated garlic clove, 1/2 tsp Dijon mustard and 1/2 tsp honey or maple syrup (if using).

Season the dressing with 3/4 tsp salt and 1/2 tsp freshly ground black pepper. Whisk vigorously or shake in a jar until emulsified and slightly thickened. Taste and adjust acidity or seasoning as needed (add more lemon or a pinch more salt if desired).

When the quinoa is cooled to near room temperature, add it 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 everything is evenly coated. Taste and adjust seasoning — add more salt, pepper or lemon juice as desired.

If using, sprinkle the toasted pine nuts or chopped toasted almonds over the salad and toss lightly. Garnish with extra parsley sprigs.

Serve immediately at room temperature or refrigerate for 30–60 minutes to allow flavors to meld. The salad keeps well in an airtight container in the refrigerator for up to 3 days; stir again before serving.