Quinoa Salad Bowl Recipe

Rinse and cook quinoa

Place 1 cup rinsed quinoa in a fine-mesh sieve and rinse under cold water until water runs clear. Combine the rinsed quinoa, 2 cups water or broth, and 1 tsp kosher salt in a medium saucepan. Bring to a boil over medium-high heat, then reduce to a low simmer, cover, and cook 15 minutes or until liquid is absorbed.

Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and transfer to a shallow tray or bowl to cool slightly while you prepare other components (speeds cooling and prevents wilting of greens).

Roast vegetables

Preheat oven to 425°F (220°C). Toss 1 cup cherry tomatoes (halved), 1 cup diced red bell pepper, and 1 cup zucchini half-moons with 2 tbs olive oil, 1 tsp black pepper, and 1 tsp dried oregano on a rimmed baking sheet. Spread into a single layer.

Roast for 12–18 minutes, stirring once halfway, until vegetables are tender and tomatoes begin to blister. Remove from oven and let cool slightly.

Prepare fresh mix-ins while quinoa and vegetables cook: dice 1 cup cucumber, chop 2 cups baby spinach or mixed greens, thinly slice scallions to yield about 2 tbs, and chop 1 tbsp fresh parsley. If using feta, crumble about 1 cup. Place all fresh items in a large mixing bowl.

Make the dressing

In a jar or small bowl combine 3 tbs extra-virgin olive oil, 3 tbs fresh lemon juice, 1 tsp Dijon mustard, 1 tsp honey or maple syrup, 1 tsp minced garlic, 1 tsp salt, and 1/2 tsp black pepper. Whisk or shake vigorously until emulsified. Taste and adjust acidity or salt to preference.

Add the cooled quinoa to the bowl with fresh mix-ins. Add the roasted vegetables. Pour about two-thirds of the dressing over the salad and gently toss to combine, making sure all ingredients are coated. Add more dressing as needed to reach desired flavor and moisture.

Fold in crumbled feta if using. Taste and adjust seasoning with additional salt, pepper, or lemon juice.

Divide salad into 4 bowls. Top each with sliced avocado, 2 tbs toasted pumpkin seeds or chopped toasted almonds, and a light sprinkle (about 1/4 tsp total) of red pepper flakes if desired.

Serve immediately at room temperature or chill for up to 2 hours before serving. Leftovers keep in an airtight container in the refrigerator for up to 3 days (add avocado fresh when serving).