Healthy Quinoa Salad
Equipment
- 1 Medium saucepan
- 1 Fine mesh strainer
- 1 Cutting board
- 1 Chef's knife
- 1 large mixing bowl
- 1 Small bowl
- 1 whisk or fork
- 1 Wooden spoon
Ingredients
- 1 cup quinoa raw rinsed
- 2 cup water cold
- 1/2 teaspoon salt fine divided
- 1 cup cherry tomatoes halved
- 1 medium cucumber diced
- 1/2 medium red onion finely chopped
- 1 medium red bell pepper diced
- 1/4 cup fresh parsley chopped
- 1/4 cup fresh mint chopped
- 1/4 cup feta cheese crumbled optional
- 1/4 cup extra-virgin olive oil
- 3 tablespoon lemon juice freshly squeezed
- 1 teaspoon Dijon mustard
- 1/4 teaspoon black pepper freshly ground
Instructions
- Rinse the quinoa thoroughly in a fine-mesh strainer under cold running water.
- Add the rinsed quinoa, water, and 0.25 teaspoon of salt to a medium saucepan and bring to a boil over medium-high heat.
- Once boiling, reduce the heat to low, cover, and simmer for 12–15 minutes until the water is absorbed and the quinoa is tender.
- Remove the saucepan from the heat, keep covered, and let the quinoa rest for 5 minutes, then fluff with a fork.
- Spread the quinoa in a thin layer in a large mixing bowl or on a tray and let it cool for about 10 minutes.
- While the quinoa cools, chop the cherry tomatoes, cucumber, red onion, red bell pepper, parsley, and mint.
- In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, remaining 0.25 teaspoon salt, and black pepper until emulsified.
- Add the cooled quinoa, cherry tomatoes, cucumber, red onion, red bell pepper, parsley, and mint to the large mixing bowl.
- Pour the dressing over the salad and gently toss with a wooden spoon until everything is evenly coated.
- Sprinkle the crumbled feta cheese over the salad and give it a final gentle toss, tasting and adjusting seasoning if needed.
Notes
For best flavor, let the salad chill in the refrigerator for at least 15–20 minutes before serving so the quinoa absorbs the dressing and herbs; if making ahead, store the dressing separately and toss just before serving for fresher texture, and feel free to customize by adding extras like chickpeas for protein, avocado just before serving for creaminess, or using lime instead of lemon for a different citrus note—just keep the quinoa fully cooled before mixing to avoid wilting the vegetables and herbs.
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