Favorite Quinoa Salad (Printable)
Quinoa with tomatoes, cucumber, herbs and a lemon-Dijon dressing, light, fresh and satisfying.
# What You’ll Need:
→ Grains
01 - 1 cup uncooked quinoa
02 - 2 cups water
→ Vegetables
03 - 1 cup cherry tomatoes, halved
04 - 1 cup cucumber, diced
05 - 1/2 cup red bell pepper, diced
06 - 1/4 cup red onion, finely chopped
→ Fresh Herbs
07 - 1/4 cup fresh parsley, chopped
08 - 2 tbsp fresh mint, chopped
→ Dairy (Optional)
09 - 1/3 cup feta cheese, crumbled
→ Lemon Dressing
10 - 3 tbsp extra virgin olive oil
11 - 2 tbsp freshly squeezed lemon juice
12 - 1 tsp Dijon mustard
13 - 1 small garlic clove, minced
14 - Salt and black pepper to taste
# Directions:
01 - Rinse quinoa thoroughly under cold running water using a fine-mesh strainer. Bring 2 cups of water to a boil in a medium saucepan, add the quinoa, reduce heat to low, cover, and simmer for 15 minutes until all liquid is absorbed. Fluff with a fork and set aside to cool to room temperature.
02 - While the quinoa cools, whisk together the extra virgin olive oil, freshly squeezed lemon juice, Dijon mustard, and minced garlic in a small mixing bowl. Season with salt and black pepper to taste until well combined.
03 - In a large salad bowl, combine the cooled quinoa with halved cherry tomatoes, diced cucumber, diced red bell pepper, finely chopped red onion, chopped fresh parsley, and chopped fresh mint.
04 - Pour the prepared lemon dressing over the salad and toss gently until all ingredients are evenly coated.
05 - Sprinkle crumbled feta cheese over the top if using, and toss lightly. Adjust seasoning with additional salt and pepper as needed.
06 - Serve immediately at room temperature, or refrigerate for 30 minutes to allow flavors to meld before serving.
# Expert Suggestions:
01 -
- It tastes even better after sitting in the fridge overnight, which means you can make it ahead and forget about it until everyone shows up hungry.
- The lemon mustard dressing pulls every single ingredient together without overpowering anything.
02 -
- Skipping the rinse on quinoa is the fastest way to ruin this salad with a soapy bitter taste that no amount of dressing can fix.
- Letting the quinoa cool completely before mixing prevents the cucumber and tomatoes from going soft and sad.
03 -
- Use a fork to fluff the quinoa instead of a spoon so the grains stay separate and light rather than clumping into a paste.
- Make a double batch of the dressing and keep it in a jar in the fridge for quick salads throughout the week.