Tri-color Quinoa Grain Recipe

Rinse and toast

Place 1 cup tri-color quinoa in a fine-mesh sieve and rinse under cold running water for about 30 seconds, rubbing the grains gently until water runs clear. Shake off excess water. In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add the rinsed quinoa and toast, stirring, for 2–3 minutes until slightly fragrant and some grains start to pop.

Simmer

Add 2 cups low-sodium vegetable broth (or water) and 1 teaspoon kosher salt to the saucepan. Bring to a boil over medium-high heat. Reduce heat to low, cover, and simmer gently for 15 minutes, or until the liquid is absorbed and quinoa is tender.

Steam and fluff

Remove the pan from heat and keep covered. Let quinoa steam for 5 minutes more. Then uncover and use a fork to fluff the quinoa. Transfer to a large mixing bowl and let cool to warm or room temperature (about 15–20 minutes) before adding delicate vegetables and dressing.

While the quinoa cooks and cools, prepare the vegetables and herbs: finely dice 1 cup carrot, 1/2 cup red bell pepper, and 1/2 cup seeded English cucumber. Thinly slice scallions and finely chop parsley and optional mint. If using toasted nuts, toast them in a dry skillet over medium heat for 3–4 minutes, stirring, until fragrant and lightly browned—then chop. If using canned chickpeas, drain and rinse well.

When quinoa has cooled to warm/room temperature, add the prepared carrot, red bell pepper, cucumber, scallions, parsley, and mint (if using) to the bowl with quinoa. Toss gently to combine.

In a small bowl or jar, combine 3 tablespoons fresh lemon juice, 2 tablespoons olive oil, 1 teaspoon honey or maple syrup, 1/2 teaspoon Dijon mustard, 1 teaspoon minced garlic, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Whisk or shake vigorously until emulsified and smooth.

Taste the dressing and adjust seasoning—add more salt, pepper, or lemon to balance sweetness and acidity as desired.

Pour the dressing over the warm-to-room-temperature quinoa and vegetables. Toss thoroughly so the dressing coats the grains and vegetables evenly. If adding chickpeas, nuts, or cheese, fold them in now.

Let the salad sit for at least 10 minutes to let flavors marry. For best flavor, refrigerate for 30–60 minutes before serving; bring back to room temperature or serve chilled as desired.

Give the salad a final taste and adjust seasoning. Garnish with extra parsley, mint, or a drizzle of olive oil. Serve as a side dish, light main, or as a base for grilled proteins.