Incan Quinoa Salad Recipe

Rinse and boil

Place 1 cup quinoa in a fine-mesh sieve and rinse under cold water for 30–60 seconds, rubbing with your fingers to remove bitter saponins. Drain. Combine rinsed quinoa and 2 cups water in a medium saucepan and bring to a boil over medium-high heat.

Once boiling, reduce heat to low, cover, and simmer until water is absorbed and quinoa is tender, about 15 minutes. Remove from heat and let sit, covered, for 5 minutes to steam. Fluff with a fork and spread on a plate or tray to cool to room temperature (about 15–20 minutes faster if spread thin).

While quinoa is cooling, heat a small dry skillet over medium heat. Add 1/4 cup pepitas and toast, stirring or shaking the pan frequently, until fragrant and lightly browned, 3–5 minutes. Transfer to a small bowl to cool (they will crisp as they cool).

Dice the dried mango into small, roughly pea-sized pieces if not already diced. Core and dice the apple into 1/2-inch pieces; if desired toss the apple pieces with 1 teaspoon lemon juice to prevent browning (the 1 tablespoon lemon in the dressing partly covers this).

Thinly slice the celery into small half-moons (about 1/4-inch). Very finely dice the red onion to keep its bite from overwhelming the salad. Chop the parsley leaves finely. Measure blueberries and dried cranberries.

Once the quinoa is cooled to near room temperature, transfer it to a large mixing bowl. Add the diced dried mango, dried cranberries, blueberries, sliced celery, diced apple, finely diced red onion, and chopped parsley. Gently fold to combine.

In a small bowl or jar with a tight lid, combine 2 tablespoons balsamic vinegar, 1 tablespoon fresh lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon honey or maple syrup, 1/4 teaspoon black pepper and 1/2 teaspoon salt. Whisk or shake until combined.

Slowly stream in 1/4 cup extra-virgin olive oil while whisking (or add oil to jar and shake vigorously) until the dressing emulsifies. Taste and adjust seasoning: add more salt, pepper, or a splash of balsamic for brightness if needed.

Arrange 4 cups baby spinach on a serving platter or divide among 4 plates. Spoon the quinoa and fruit/veg mixture evenly over the spinach.

Sprinkle 1/2 cup crumbled feta over the top, then scatter the toasted pepitas for crunch.

Serve the balsamic vinaigrette on the side (or lightly drizzle about 2–3 tablespoons over the salad now). Offer coarse sea salt and cracked black pepper to taste. Toss gently at the table or let guests add dressing as desired.