Salada De Quinoa Recipe

Rinse and cook quinoa

Place 1 cup quinoa in a fine-mesh sieve and rinse thoroughly under cold running water until water runs clear (about 30 seconds to 1 minute). This removes the bitter saponin coating.

In a medium saucepan combine rinsed quinoa, 2 cups water or vegetable broth, and 1 tsp salt. Bring to a boil over medium-high heat.

Once boiling, reduce heat to low, cover, and simmer gently for 15 minutes or until liquid is absorbed and quinoa is tender. Remove from heat and keep covered for 5 minutes to steam.

Fluff the quinoa with a fork and spread on a large plate or baking sheet to cool more quickly to room temperature (about 10–15 minutes).

While quinoa cooks and cools, prepare vegetables: halve cherry tomatoes, seed and dice cucumber, finely dice red bell pepper, and mince red onion. Chop parsley and mint (if using).

Place all prepared vegetables and herbs into a large mixing bowl.

In a small bowl or jar combine 3 tbsp olive oil, 3 tbsp fresh lemon juice, 1 tsp honey or maple syrup, 1 tsp Dijon mustard, minced garlic, 1/2 tsp salt, and 1/4 tsp black pepper.

Whisk or shake vigorously until the dressing is emulsified and slightly thickened. Taste and adjust seasoning — add more lemon for brightness, salt as needed, or a touch more sweetener if too tart.

Add the cooled quinoa to the bowl with the vegetables and herbs.

Pour the dressing over the salad and toss gently but thoroughly to combine, making sure dressing coats the grains and vegetables.

Fold in crumbled feta and toasted nuts if using. Taste and adjust seasoning with salt, pepper, or additional lemon juice.

Serve immediately at room temperature or chill in the refrigerator for 30–60 minutes to let flavors meld. Garnish with extra parsley, mint, and lemon wedges if desired.