Quinoa Salad Recipe

Rinse 1 cup quinoa in a fine-mesh sieve under cold running water until water runs clear to remove bitterness.

Combine rinsed quinoa and 2 cups water or broth in a small saucepan. Bring to a boil over medium-high heat.

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

Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and spread on a plate to cool slightly to room temperature (about 10 minutes) before assembling salad.

While quinoa cooks, heat a small dry skillet over medium heat. Add roughly chopped walnuts and toast, stirring frequently, 3–4 minutes until fragrant and lightly browned. Transfer to a plate to cool.

In a small bowl or jar combine 3 tbs extra-virgin olive oil, 2 tbs fresh lemon juice, 1 tsp Dijon mustard, 1 tsp honey (or maple syrup), 1 tsp lemon zest (optional), 3 pinches salt, and 1 tsp freshly ground black pepper.

Whisk or shake vigorously until the dressing emulsifies and tastes balanced. Adjust seasoning with extra salt, pepper, or a splash more lemon if needed.

If using dates, pit and chop 6 Medjool dates into bite-sized pieces. Halve 1 cup grape tomatoes. Chop 2 tbs fresh parsley if using.

Place 4 cups mixed salad greens in a large serving bowl or on individual plates.

Grilled Chicken

Pat 8 oz chicken breast dry, brush with 1 tbs olive oil, and season with salt and pepper. Grill or pan-sear over medium-high heat 5–7 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then slice thinly.

Grilled Shrimp

Toss 8 oz peeled shrimp with 1 tbs olive oil, salt and pepper. Grill or sauté 2–3 minutes per side until opaque and pink. Remove from heat.

Pan-Seared Salmon

Season 6 oz salmon fillet with salt and pepper. Heat 1 tbs olive oil in a skillet over medium-high heat. Place skin-side down and cook 4–5 minutes, then flip and cook 2–4 more minutes until desired doneness. Rest 3 minutes and flake or slice.

Tuna (no-cook)

Drain a 5 oz can of tuna in water and flake with a fork. Optionally mix tuna with a teaspoon of dressing to moisten.

Add the warm (or cooled) cooked quinoa to the bowl with mixed greens and toss gently to combine so the quinoa distributes evenly.

Scatter toasted walnuts, chopped dates, and halved grape tomatoes over the greens and quinoa.

Crumble 4 oz goat cheese evenly over the salad and sprinkle chopped parsley if using.

Drizzle the lemon-olive oil dressing over the salad — start with about half the dressing, toss gently, then add more to taste (about 2–3 tbs).

If using protein, arrange the sliced grilled chicken, shrimp, tuna, or salmon on top or to the side of the salad.

Finish with a final crack of black pepper and an optional small sprinkle of flaky sea salt. Serve immediately.