Warm Quinoa Salad
Equipment
- 1 medium saucepan with lid
- 1 Fine mesh strainer
- 1 medium mixing bowl
- 1 large skillet
- 1 Cutting board
- 1 Chef's knife
- 1 Wooden spoon
- 1 measuring cup
- 4 Measuring spoons
Ingredients
- 1 cup quinoa raw rinsed
- 2 cup water cold
- 1/2 teaspoon salt fine
- 2 tablespoon olive oil extra-virgin divided
- 1 small red onion finely chopped
- 1 red bell pepper diced
- 1 small zucchini diced
- 1 cup cherry tomatoes halved
- 1 can chickpeas drained and rinsed 15 ounces
- 1/2 teaspoon ground cumin
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon black pepper freshly ground
- 2 tablespoon lemon juice fresh
- 1/4 cup fresh parsley chopped
- 1/4 cup feta cheese crumbled optional
Instructions
- Rinse the quinoa in a fine-mesh strainer under cold running water for 30 seconds and drain well.
- Add the rinsed quinoa, water, and salt to a medium saucepan and bring to a boil over medium-high heat.
- Once boiling, reduce the heat to low, cover with a lid, and simmer for 15 minutes until the water is absorbed.
- Remove the saucepan from the heat and let the quinoa rest, covered, for 5 minutes to steam and become fluffy.
- While the quinoa cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Add the chopped red onion and diced red bell pepper to the skillet and sauté for 4–5 minutes until softened.
- Stir in the diced zucchini and cook for another 3–4 minutes until just tender but still bright.
- Add the chickpeas, cumin, smoked paprika, and black pepper to the skillet and cook for 2 minutes, stirring to coat.
- Fluff the quinoa with a fork and transfer it to a medium mixing bowl.
- Add the warm sautéed vegetables and chickpeas to the bowl with the quinoa and toss gently to combine.
- Drizzle the remaining 1 tablespoon of olive oil and the fresh lemon juice over the salad and toss again.
- Fold in the cherry tomatoes and chopped parsley, then taste and adjust seasoning with additional salt or pepper if needed.
- Sprinkle the salad with crumbled feta cheese just before serving, if using.
Notes
For best results, serve this salad warm or at room temperature so the flavors stand out and the quinoa stays fluffy; if making ahead, keep the dressing separate and add just before serving to avoid sogginess, and feel free to vary the vegetables according to season (roasted squash, asparagus, or spinach work well) while keeping the basic ratio of 1 cup dry quinoa to roughly 3 cups vegetables and beans so the texture stays balanced.
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