Quinoa Salad Recipe

Rinse and Toast (optional)

Place 1 cup rinsed quinoa in a fine mesh sieve and rinse under cold water until water runs clear to remove the bitter saponin coating. Drain well. Optional: heat 1 tsp olive oil in a medium saucepan over medium heat, add the drained quinoa and toast, stirring, 2–3 minutes until aromatic.

Cook Quinoa

Add 2 cups water and 1 tsp salt to the saucepan with the toasted or rinsed quinoa. Bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover, and simmer 12–15 minutes until liquid is absorbed and quinoa is tender. Remove from heat and let sit, covered, 5 minutes.

Fluff and Cool

Fluff quinoa with a fork to separate the grains. Spread on a large plate or shallow pan to cool slightly (about 10–15 minutes) so it won't wilt the vegetables when combined. You can refrigerate briefly if you want the salad chilled.

While quinoa cooks and cools, prepare vegetables and add-ins: halve 1 cup cherry tomatoes, dice 1 cup cucumber (seed first if watery), dice 1 cup red bell pepper, finely dice 1/4 cup red onion. Chop 1/2 cup parsley and 2 tbsp fresh mint if using. If using nuts, toast 1/4 cup pine nuts or chopped walnuts in a dry skillet over medium heat for 2–4 minutes, stirring, until golden and fragrant; cool. Crumble 1/2 cup feta if using.

Combine vegetables and add-ins in a large mixing bowl and set aside until quinoa is ready.

In a small bowl or jar, whisk together 3 tbsp extra-virgin olive oil, 3 tbsp fresh lemon juice, 1 tsp red wine vinegar, 1 tsp Dijon mustard, 1 tsp honey or maple syrup, 1 minced garlic clove, 1/2 tsp salt, and 1/4 tsp freshly ground black pepper until emulsified. Taste and adjust seasoning or acidity as desired.

Add the cooled quinoa to the bowl with the prepared vegetables and herbs. Pour the dressing over the quinoa mixture and toss gently until everything is evenly coated.

Fold in the crumbled feta and toasted nuts if using. Taste and adjust salt, pepper, or lemon juice to preference.

Serve immediately at room temperature or chill for 30–60 minutes for a colder salad. Garnish with extra parsley or mint if desired.