Crispy Quinoa Salad
Equipment
- 1 Fine mesh sieve
- 1 Medium saucepan
- 1 tight-fitting lid
- 1 large baking sheet
- 1 large mixing bowl
- 1 Small bowl
- 1 Whisk
- 1 Spatula
- 1 sharp knife
- 1 Cutting board
Ingredients
- 1 cup quinoa raw rinsed
- 2 cup water cold
- 2 tablespoon olive oil divided
- 1/2 teaspoon salt divided
- 1/4 teaspoon black pepper ground
- 1 cup cucumber diced
- 1 cup cherry tomatoes halved
- 1/2 cup bell pepper diced
- 1/4 cup red onion finely chopped
- 1/2 cup carrots grated
- 1/4 cup fresh parsley chopped
- 1/4 cup fresh cilantro chopped
- 1/4 cup feta cheese crumbled optional
- 1/4 cup toasted nuts or seeds chopped such as almonds, walnuts, or pumpkin seeds
- 3 tablespoon olive oil extra-virgin
- 2 tablespoon lemon juice fresh
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic minced
- 1/2 teaspoon honey or maple syrup
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper ground
Instructions
- Rinse the quinoa thoroughly under cold running water in a fine-mesh sieve.
- Add the rinsed quinoa, water, and 0.25 teaspoon salt to a medium saucepan and bring to a boil over medium-high heat.
- Once boiling, reduce heat to low, cover with a tight-fitting lid, and simmer for 15 minutes until the water is absorbed.
- Remove the saucepan from heat, keep covered, and let the quinoa steam for 5 minutes.
- Fluff the quinoa with a fork, spread it in an even layer on a large baking sheet, and let it cool for 10 minutes.
- Drizzle the cooled quinoa with 1 tablespoon olive oil, season with 0.25 teaspoon salt and 0.25 teaspoon black pepper, and toss to coat.
- Spread the seasoned quinoa again into a thin even layer on the baking sheet.
- Bake the quinoa at 400°F (200°C) for 12–15 minutes, stirring once halfway, until lightly golden and crispy around the edges.
- While the quinoa bakes, prepare the vegetables by dicing the cucumber and bell pepper, halving the cherry tomatoes, finely chopping the red onion, and grating the carrots.
- Chop the fresh parsley and cilantro and set them aside.
- In a small bowl, whisk together extra-virgin olive oil, lemon juice, red wine vinegar, Dijon mustard, minced garlic, honey or maple syrup, salt, and black pepper until emulsified.
- Add the cooled crispy quinoa to a large mixing bowl.
- Add cucumber, cherry tomatoes, bell pepper, red onion, carrots, parsley, and cilantro to the bowl with the quinoa.
- Pour the dressing over the salad and toss gently until everything is evenly coated.
- Fold in the crumbled feta cheese and toasted nuts or seeds, if using.
- Taste and adjust seasoning with additional salt, black pepper, or lemon juice as needed.
- Let the salad rest for 10 minutes at room temperature to allow flavors to meld before serving.
Notes
For extra crispiness, make sure the quinoa is spread in a very thin layer on the baking sheet and fully cooled before roasting so it dries rather than steams; if you have time, cook the quinoa a few hours in advance and chill it uncovered in the fridge to remove excess moisture. You can swap vegetables based on seasonality—use radishes, roasted sweet potato, or shredded cabbage in place of some of the raw vegetables—and adjust herbs to your taste. The salad keeps well in the fridge for up to 3 days, but for best texture store the dressing and crispy quinoa separately and combine just before serving. Toasting the nuts or seeds lightly in a dry pan enhances their flavor, and if you prefer a vegan version, simply omit the feta and use maple syrup in the dressing.
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