Quinoa Salad Recipe

Rinse and cook quinoa

Place 1 cup quinoa in a fine-mesh sieve and rinse under cold running water for 30–60 seconds, rubbing with your fingers to remove bitter saponins. Drain.

Combine the rinsed quinoa, 2 cups water, 1 tsp kosher salt, and 1 tsp olive oil in a medium saucepan. Bring to a boil over medium-high heat.

Once boiling, reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed and quinoa is tender.

Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and spread on a plate or shallow bowl to cool slightly while you prepare vegetables (so it stops steaming and doesn’t wilt the arugula).

Prepare vegetables: core and seed the bell peppers and cut into 1/2-inch dice (about 1 cup each). Trim ends of zucchini and cut into 1/2-inch half-moons (about 1 cup). Peel and slice red onion into thin wedges to make 1/2 cup. Mince 2 cloves garlic.

Heat a large skillet over medium-high heat. Add 2 tablespoons olive oil and swirl to coat.

Add the red onion and sauté 2 minutes until beginning to soften. Add bell peppers and zucchini and continue to sauté 4–6 minutes, stirring occasionally, until vegetables are tender-crisp and slightly caramelized.

Add the minced garlic during the last 30–45 seconds of cooking and stir until fragrant. Season the vegetables with 1/2 tsp kosher salt and 1/2 tsp freshly ground black pepper. Remove from heat and let cool slightly.

Make the dressing while vegetables cook: in a small bowl or jar combine 3 tbs balsamic vinegar, 3 tbs extra-virgin olive oil, 1 tsp Dijon mustard, 1 tsp honey, 1/2 clove minced garlic, 1/4 tsp kosher salt, and 1/4 tsp freshly ground black pepper.

Whisk vigorously (or shake in a lidded jar) until the dressing is emulsified and slightly thickened. Taste and adjust seasoning—add more honey for sweetness or a pinch more salt if needed.

In a large mixing bowl combine the warm (or room-temperature) cooked quinoa and the sautéed vegetables. Toss gently to combine so the quinoa picks up vegetable flavor.

Add the halved cherry tomatoes, toasted pine nuts (or walnuts), and crumbled feta (if using). Toss again.

Add the arugula to the bowl and drizzle about 2/3 of the balsamic dressing over the salad. Toss gently until arugula wilts slightly and everything is evenly coated. Taste and add more dressing as desired (reserve remaining dressing for serving).

Transfer to a serving platter or individual plates. Finish with a final drizzle of dressing if desired, a grind of black pepper, and a sprinkle of extra toasted nuts or cheese.

Serve warm, at room temperature, or chilled. Leftovers keep covered in the refrigerator for up to 3 days (store dressing separately if possible to keep arugula fresher).