Quinoa Salad Recipe

Rinse and cook quinoa

Place 1 cup rinsed quinoa in a fine-mesh sieve and rinse under cold water until water runs clear (about 30 seconds). Drain well.

Combine rinsed quinoa, 2 cups broth, and 1/4 tsp kosher salt in a medium saucepan. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 12–15 minutes until liquid is absorbed and quinoa is tender.

Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and spread on a large baking sheet or bowl to cool to room temperature (about 20–25 minutes) to prevent wilting vegetables when mixed.

While quinoa cooks and cools, prepare vegetables: halve the cherry tomatoes (or quarter if large). Peel and halve the cucumber lengthwise, scoop seeds if watery, and dice into 1/3-inch pieces. Core, seed, and dice the red bell pepper to match. Finely dice the red onion (use less if you prefer milder onion).

Place the diced cucumber, tomatoes, bell pepper, and red onion in a large mixing bowl. Chop 1/2 cup packed parsley and 2 tbsp mint (if using) and add to the bowl.

In a small bowl or jar, whisk together 3 tbsp olive oil, 3 tbsp fresh lemon juice, 1 tsp red wine vinegar, 1/2 tsp Dijon mustard, 1/2 tsp honey or maple syrup, and 1 minced garlic clove until combined.

Season the dressing with 1/2 tsp salt and 1/4 tsp freshly ground black pepper. Taste and adjust acidity or seasoning—add up to 1 tbsp more olive oil or 1 tsp more honey if needed.

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

Toss gently with a large spoon or salad tongs until evenly coated. Taste and adjust seasoning with additional 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. Transfer to a serving bowl and garnish with 1 tbsp extra parsley.

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