Quinoa Recipe

Rinse and cook quinoa

Place 1 cup multicolor quinoa in a fine-mesh sieve and rinse under cold running water for 30–45 seconds, rubbing with your fingers to remove the natural bitter coating. Drain well.

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

Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and stir in 1 tbs olive oil if using. Transfer to a large shallow bowl or baking sheet to cool to near room temperature (about 15–20 minutes) before mixing with dressing and vegetables.

Prepare the heirloom cherry tomatoes: if they are small (pea-size), leave whole. If larger, halve or quarter to total about 2 cups. Place in a mixing bowl.

Peel the English cucumber if desired for texture (optional). Cut lengthwise, scoop out large seeds if present, then dice into 1/3-inch pieces to yield about 1 cup. Add to the bowl with tomatoes.

Thinly slice the red onion and separate into half-moons. Rinse briefly under cold water and drain to soften the sharpness, then pat dry and add approximately 1/4 cup to the bowl (adjust to taste).

Pit and halve Taggiasca olives if whole, or roughly chop if you prefer smaller pieces. Add 1/2 cup to the vegetables.

Crumble 3/4 cup feta cheese into bite-sized pieces and add to the bowl with vegetables.

Finely chop fresh mint leaves (about 1/4 cup packed) and reserve most for the salad; reserve a tablespoon for garnish if desired.

In a small jar or bowl combine 3 tbs fresh lemon juice, 3 tbs extra-virgin olive oil, 1 tsp Dijon mustard, 1 tsp honey or agave, 1 tsp minced garlic, 1/2 tsp fine sea salt and 1/4 tsp freshly ground black pepper.

Whisk vigorously or shake the jar until the dressing emulsifies and is slightly thickened. Taste and adjust seasoning—add more salt, pepper or a little extra lemon if you prefer brighter acidity.

To the cooled quinoa, add the prepared tomatoes, cucumber, red onion, olives, crumbled feta and chopped mint. Pour the lemon dressing over the mixture.

Gently toss with a large spoon or salad tongs until everything is evenly coated and distributed. Taste and adjust: add additional salt, pepper or a splash of lemon juice if needed.

Let the salad rest at room temperature for 10–15 minutes to allow flavors to marry, or chill for up to 2 hours. Before serving, give a final toss and garnish with reserved mint leaves.