Quinoa Salad Recipe
Quinoa mixed with seasonal vegetables and a lemon vinaigrette.
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Ingredients
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Base Ingredients
Vegetables
Vinaigrette
Method
Cooking Quinoa
- 1
Rinse Quinoa
Place the quinoa in a fine-mesh strainer and rinse it under cold water for about 2 minutes to remove the saponins that can give it a bitter taste.
- 2
Cook Quinoa
In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and all the water is absorbed. Remove from heat and let it sit covered for 5 minutes.
- 3
Fluff Quinoa
After 5 minutes, remove the lid and fluff the quinoa with a fork. Set aside to cool.
Preparing Vegetables
- 4
Chop Vegetables
While the quinoa is cooking, chop the cucumber, bell pepper, and red onion into small, bite-sized pieces. Halve the cherry tomatoes and roughly chop the fresh parsley.
Making Vinaigrette
- 5
Combine Ingredients
In a small bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and black pepper until well combined.
Assembling Salad
- 6
Mix Ingredients
In a large mixing bowl, combine the cooked quinoa, chopped vegetables, and vinaigrette. Toss gently until everything is well coated.
- 7
Serve
Taste the salad and adjust seasoning if needed. Serve immediately or chill in the refrigerator for 30 minutes to let the flavors meld.