Salada De Quinoa Recipe

Cook quinoa

Place rinsed quinoa and 2 cups water in a medium saucepan with 1 tsp kosher salt. Bring to a boil over medium-high heat, then reduce to a simmer, cover, and cook 12–15 minutes until water is absorbed and quinoa is tender.

Remove from heat, keep covered for 5 minutes to steam, then fluff with a fork. Spread the quinoa on a rimmed tray or large plate 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, dice red bell pepper, finely dice red onion, chop parsley and mint. Transfer to a large mixing bowl.

Make dressing

In a small bowl or jar combine 3 tbs olive oil, 2 tbs fresh lemon juice, 1 tbs red wine vinegar, 1 tsp honey or maple syrup, minced garlic, 1/2 tsp black pepper and a pinch of salt. Whisk or shake until emulsified. Taste and adjust seasoning (add more lemon for brightness, honey for sweetness, or salt to balance).

Add cooled quinoa to the bowl with vegetables and herbs. Pour dressing over the mixture and toss gently to combine, ensuring vegetables are evenly distributed.

If using, fold in crumbled feta and toasted nuts. If adding avocado, gently fold in just before serving to avoid browning.

Adjust final seasoning with salt and additional lemon juice or olive oil as desired. Let salad rest for 10–15 minutes so flavors meld, or serve immediately at room temperature.

Store leftovers in an airtight container in the refrigerator for up to 3 days (add avocado fresh if desired).