Quinoa Salad (gf) Recipe

Cook and cool quinoa

If you don't have cooked quinoa ready: Rinse 1/2 cup dry quinoa under cold water, drain. Combine with 1 cup water in a small saucepan, bring to a boil, reduce to a simmer, cover and cook 12–15 minutes until water is absorbed. Remove from heat and let rest covered 5 minutes, then fluff with a fork and cool to room temperature (spread on a tray to speed cooling). Yield ~2 cups cooked.

Prepare vegetables: Thinly shave the fennel bulb using a mandoline or a sharp knife, reserving a small amount of fronds for garnish. Halve cherry tomatoes. Thinly slice radishes. Place baby arugula in a large mixing bowl.

Combine salad base: Add the cooled cooked quinoa to the arugula, then add shaved fennel, halved tomatoes, and sliced radishes. Toss gently to distribute ingredients evenly.

Season and add toppings: Sprinkle toasted sunflower seeds and shaved Parmesan over the salad. Season with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper, or to taste. Wait to fully dress the salad until vinaigrette is prepared.

Make vinaigrette: In a small bowl or jar combine 3 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon minced garlic, 1 teaspoon white wine vinegar, and 1/2 teaspoon honey or maple syrup. Whisk or shake to combine.

Emulsify: Slowly stream in 1/4 cup extra-virgin olive oil while whisking (or add oil to jar and shake vigorously) until the dressing is emulsified. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust acidity or sweetness as needed.

Dress the salad: Pour about 3 to 4 tablespoons of vinaigrette over the assembled salad. Toss gently to coat all components evenly. Add more dressing, 1 tablespoon at a time, until desired flavor is reached — typically 4 tablespoons total for this quantity.

Finish and serve: Taste and adjust seasoning with additional salt and pepper if needed. Garnish with reserved fennel fronds and an extra sprinkle of shaved Parmesan and sunflower seeds. Serve immediately.