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–+ servings
quinoa and lettuce salad

Quinoa And Lettuce Salad

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Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 10 minutes
Total Time 40 minutes
Course Salad
Cuisine International
Servings 4 servings

Equipment

  • 1 Medium saucepan
  • 1 Fine mesh strainer
  • 1 Cutting board
  • 1 Chef's knife
  • 1 large mixing bowl
  • 1 Small bowl
  • 1 Whisk
  • 1 Wooden spoon or spatula

Ingredients
  

  • 1 cup quinoa rinsed
  • 2 cup water
  • 1/2 teaspoon salt divided
  • 1 head romaine lettuce chopped
  • 1 cup cherry tomatoes halved
  • 1/2 cucumber diced
  • 1/4 red onion thinly sliced
  • 1/4 cup fresh parsley chopped
  • 1/4 cup fresh cilantro 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
  • 1/2 teaspoon honey or maple syrup
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder or 1 small clove garlic minced

Instructions
 

  • Rinse the quinoa thoroughly under cold water using a fine mesh strainer.
  • Combine the rinsed quinoa, water, and 0.25 teaspoon salt in a medium saucepan and bring to a boil over medium-high heat.
  • Once boiling, reduce heat to low, cover, and simmer for 12–15 minutes until the water is absorbed and the quinoa is tender.
  • Remove the saucepan from heat, cover, and let the quinoa sit for 5 minutes to steam.
  • Fluff the quinoa gently with a fork and let it cool at room temperature for about 10 minutes.
  • While the quinoa cools, wash and chop the romaine lettuce, halve the cherry tomatoes, dice the cucumber, slice the red onion, and chop the parsley and cilantro.
  • In a large mixing bowl, add the chopped lettuce, tomatoes, cucumber, red onion, parsley, and cilantro.
  • In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey or maple syrup, remaining 0.25 teaspoon salt, black pepper, and garlic until emulsified.
  • Add the cooled quinoa to the large mixing bowl with the vegetables.
  • Pour the dressing over the salad and toss gently until everything is evenly coated.
  • Sprinkle feta cheese over the top and give the salad one final light toss.
  • Taste and adjust seasoning with extra salt, pepper, or lemon juice if needed before serving.

Notes

For best flavor, let the salad rest in the fridge for 10–20 minutes so the quinoa absorbs the dressing and the herbs brighten the taste; make sure the quinoa is just slightly warm or room temperature before mixing so it doesn’t wilt the lettuce, and only add delicate toppings like feta, avocado, or nuts right before serving to keep their texture.
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