Honey Mustard Quinoa Salad
Equipment
- 1 medium saucepan with lid
- 1 Fine mesh strainer
- 1 large mixing bowl
- 1 small bowl or jar with lid
- 1 Whisk
- 1 Cutting board
- 1 Chef's knife
- 1 Wooden spoon or spatula
Ingredients
- 1 cup quinoa uncooked; rinsed
- 2 cup water cold
- 1/2 teaspoon salt divided
- 1/4 cup olive oil extra-virgin
- 3 tablespoon Dijon mustard smooth
- 2 tablespoon honey liquid
- 2 tablespoon apple cider vinegar or white wine vinegar
- 1 tablespoon lemon juice fresh
- 1/4 teaspoon black pepper freshly ground
- 1 cup cherry tomatoes halved
- 1 cup cucumber diced
- 1/2 cup red bell pepper diced
- 1/4 cup red onion finely chopped
- 1/4 cup fresh parsley chopped
- 1/4 cup feta cheese optional; crumbled
- 2 tablespoon sunflower seeds optional; toasted
Instructions
- Rinse the quinoa thoroughly in a fine-mesh strainer under cold running water and drain well.
- Add the quinoa, water, and 1/4 teaspoon salt to the saucepan, bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 12–15 minutes until the water is absorbed.
- Remove the saucepan from the heat, keep covered, and let the quinoa steam for 5 minutes.
- Uncover the quinoa, fluff gently with a fork, and let it cool at room temperature for about 10 minutes.
- While the quinoa cools, add olive oil, Dijon mustard, honey, apple cider vinegar, lemon juice, remaining 1/4 teaspoon salt, and black pepper to the small bowl or jar.
- Whisk or shake the dressing ingredients vigorously until smooth and emulsified.
- Place the cooled quinoa in the large mixing bowl and add cherry tomatoes, cucumber, red bell pepper, red onion, and parsley.
- Pour the honey mustard dressing over the salad and toss gently with the wooden spoon until everything is evenly coated.
- Sprinkle feta cheese and sunflower seeds over the salad and toss lightly again or leave them as a garnish on top.
- Taste and adjust seasoning with extra salt, pepper, or lemon juice if desired, then serve immediately or chill until ready to eat.
Notes
For best results, let the salad chill for at least 30 minutes to allow the flavors to meld, and toss again just before serving to redistribute the dressing; if making ahead, keep the quinoa and chopped vegetables separate from the dressing and combine shortly before serving to maintain texture, and feel free to customize with extras like chickpeas, grilled chicken, or different fresh herbs while keeping the honey and mustard balance in the dressing to your taste.
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