Description
A bright and healthy quinoa salad featuring nutty grains, crunchy vegetables, and a tangy lemon-olive oil dressing.
Ingredients
Scale
- 300 g (1½ cups) quinoa (uncooked)
- 480 ml (2 cups) water or low-sodium vegetable broth
- 60 ml (¼ cup) extra-virgin olive oil
- 60 ml (¼ cup) fresh lemon juice
- 1 tsp (5 g) Dijon mustard
- 1 tsp (5 ml) honey or maple syrup
- 1 medium cucumber, diced (about 200 g)
- 200 g (1½ cups) cherry tomatoes, halved
- 1 medium red bell pepper, diced
- 50 g (¼ cup) red onion or 3 scallions, finely chopped
- 20 g fresh parsley, chopped
- 20 g fresh mint, chopped
- 120 g (4 oz) feta cheese, crumbled (optional)
- 1 tsp (6 g) kosher salt
- ¼ tsp (1 g) black pepper
Instructions
- Rinse 300 g (1½ cups) quinoa in a fine-mesh sieve under cold water until the water runs clear. Toast the drained quinoa in a dry saucepan over medium heat for 2–3 minutes, stirring, until it smells nutty.
- Add 480 ml (2 cups) water or broth and ¼ tsp (1 g) salt. Bring to a simmer, cover, and reduce heat to low. Cook for 12–15 minutes, until the liquid is absorbed.
- Remove from heat and keep covered for 5 minutes to steam. Uncover and fluff with a fork until slightly glossy. Cool for 10 minutes.
- Whisk together 60 ml (¼ cup) olive oil, 60 ml (¼ cup) lemon juice, 1 tsp Dijon mustard, 1 tsp honey, ¼ tsp black pepper, and ¼ tsp salt until emulsified.
- Dice 1 cucumber, halve cherry tomatoes, dice the bell pepper, and finely chop the red onion or scallions. Combine in a large bowl.
- Add the warm quinoa to the vegetables, pour the dressing over, and toss for 30–60 seconds until evenly coated.
- Fold in feta if using. Let the salad rest for 10 minutes before serving.
Notes
To enhance flavor, toss warm quinoa with the dressing before cooling. If making ahead, store dressing separately and mix just before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (250 g)
- Calories: 320
- Sugar: 4 g
- Sodium: 210 mg
- Fat: 12 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 9.5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 9 g
- Cholesterol: 10 mg