Quinoa Salad Recipe

Rinse and cook quinoa

Place 1 cup dry quinoa in a fine-mesh sieve and rinse under cold running water for about 30 seconds, rubbing with your fingers, until water runs clear. Drain well.

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

Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and transfer to a large shallow bowl or baking sheet to cool to roughly room temperature (about 15–20 minutes). Spreading helps it cool and prevents clumping.

While quinoa cools, chop or prepare 3 cups packed baby spinach (coarsely chopped) and set aside as the salad base.

Prepare the vegetables: peel, seed (if desired) and dice 1 English cucumber; halve 1.5 cups cherry tomatoes; finely dice 1/2 red bell pepper and 1/4 red onion.

Finely chop 1/2 cup parsley and 2 tbsp mint (if using). Place all prepared vegetables and herbs in a large mixing bowl with the chopped spinach.

Make the dressing: in a small bowl or jar combine 4 tbsp extra-virgin olive oil, 3 tbsp fresh lemon juice, 1 tbsp red wine vinegar, 1 tsp Dijon mustard, 1 tsp honey or maple syrup, and 1 minced garlic clove. Whisk or shake until emulsified.

Season dressing with 3/4 tsp kosher salt and 1/2 tsp freshly ground black pepper. Taste and adjust acidity or salt — add up to 1 tbsp more lemon juice or 1/4 tsp more salt if desired.

When quinoa is cooled to warm/room temperature, add it to the bowl with the prepared vegetables and spinach.

Pour the dressing over the quinoa-vegetable mixture. Toss gently but thoroughly to combine, ensuring dressing coats quinoa and veggies.

Fold in chopped parsley and mint. Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed (usually another pinch of salt or 1/2 tbsp lemon juice).

If using, gently fold in 1/2 cup crumbled feta and 3 tbsp toasted nuts. Add diced avocado just before serving to prevent browning.

Transfer salad to a serving bowl or individual plates. Garnish with an extra drizzle of olive oil, a few mint leaves, and an extra squeeze of lemon if desired.

Serve immediately or chill for up to 2 hours for flavors to meld. Store leftovers in an airtight container in the refrigerator for up to 3 days (add avocado fresh when serving).