Quinoa Mint Salad
Equipment
- 1 Medium saucepan
- 1 Fine mesh strainer
- 1 medium mixing bowl
- 1 Small bowl
- 1 Cutting board
- 1 Chef's knife
- 1 Wooden spoon
- 1 Fork
Ingredients
- 1 cup quinoa raw rinsed
- 2 cup water cold
- 1/2 teaspoon salt fine
- 1 cup cucumber diced
- 1 cup cherry tomatoes halved
- 1/4 cup red onion finely chopped
- 1/2 cup fresh mint leaves finely chopped
- 1/4 cup fresh parsley finely chopped
- 1/4 cup feta cheese crumbled
- 3 tablespoon extra-virgin olive oil
- 2 tablespoon lemon juice freshly squeezed
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon salt fine or to taste
Instructions
- Rinse the quinoa in a fine-mesh strainer under cold water until the water runs clear.
- Add the rinsed quinoa, 2 cups of water, and 0.5 teaspoon of salt to a medium 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 and let the quinoa sit, covered, for 5 minutes.
- Fluff the quinoa with a fork and spread it in a thin layer on a tray or in a wide bowl to cool for about 10 minutes.
- While the quinoa cools, dice the cucumber, halve the cherry tomatoes, and finely chop the red onion, mint, and parsley.
- In a small bowl, whisk together the olive oil, lemon juice, black pepper, and 0.25 teaspoon salt.
- Add the cooled quinoa to a medium mixing bowl followed by the cucumber, cherry tomatoes, red onion, mint, and parsley.
- Pour the dressing over the salad and toss gently with a wooden spoon until everything is evenly coated.
- Fold in the crumbled feta cheese and adjust seasoning with additional salt or lemon juice if needed.
- Let the salad rest for 5–10 minutes before serving to allow the flavors to meld.
Notes
For best results, ensure the quinoa is fully cooled before mixing so the herbs stay bright and fresh instead of wilting; use firm, dry cucumbers to avoid excess moisture watering down the salad, and chop the mint and parsley just before adding so they don’t darken. This salad keeps well covered in the fridge for up to 2 days, though you may want to add a touch more lemon and olive oil before serving leftovers, and if preparing ahead, you can keep the feta and fresh herbs separate and fold them in right before serving for maximum freshness.
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