Quinoa Salad

Quinoa has become a pantry staple for many people, myself included, and one of my favorite ways to enjoy it is in a quinoa salad recipe full of vegetables and herbs. Pronounced KEEN-wah, quinoa is a pretty fascinating ingredient. It’s not a grain but a nutrient-dense seed that’s been around for thousands of years (it was a staple ingredient for the Incas!). You can serve it chilled or warm, like brown or wild rice, and because it cooks quickly, it’s a fantastic make-ahead or meal-prep ingredient.

There are endless quinoa salad recipes, but sticking to quinoa mixed with a bright lemon-based vinaigrette and a handful of crisp vegetables like cucumber, cherry tomatoes and bell pepper is a winning and versatile combination. Our quinoa salad recipe makes a fantastic potluck dish, especially when you have vegans and vegetarians in the crowd.

Ingredients for Quinoa Salad

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• Quinoa: This quinoa salad recipe uses white quinoa, though you can also use red, black or a blend. Toasting the quinoa first enhances its mild, nutty flavor.
• Olive oil: Because olive oil is the main ingredient in your salad dressing, use the best olive oil you can find.
• Lemon: This recipe packs a citrusy punch with lemon zest and juice. The best way to zest a lemon is with a microplane or a similar rasp-style grater. Make sure to grate only the yellow outer skin, as the white pith underneath is bitter.
• Fresh garlic: Raw garlic adds a savoriness to the vinaigrette. Be sure to chop it finely to avoid biting into a large, spicy chunk. You could also grate the garlic using a microplane.
• Fresh herbs: This salad uses a combination of parsley and mint leaves to brighten the whole dish. Flat-leaf parsley has a softer texture than curly parsley. Fresh mint plays really well with savory flavors and is a far cry from the bold peppermint flavor of toothpaste. If you can’t find it, basil is a great substitution.
• Salt: You need salt to season the quinoa and enhance the flavors of the vegetables and zippy vinaigrette.
• Cherry tomatoes: There are many tomato varieties, but we use cherry tomatoes in this quinoa salad recipe. Because they are bite-sized and release less water than a large tomato, they prevent the quinoa from getting soggy.
• Mini cucumbers: Mini cucumbers, also known as Persian cucumbers, have few seeds and thin skin, and are super crunchy. You can also use part of a larger seedless, or English, cucumber, but skip regular slicing cucumbers as their tough skin and large seeds won’t be as enjoyable.
• Sweet red pepper: Chopped sweet red peppers add flavor and texture to quinoa salad recipes. The easiest way to remove the seeds is to cut the pepper vertically, creating large planks around the center stem, which you can easily discard.
• Red onion: The sweet-sharp bite of red onion adds crunch and flavor without dominating the whole salad. To soften the heat of the onion even more, soak it in ice water for 5 to 10 minutes, drain and pat dry.

Directions

Step 1: Cook the quinoa

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In a large saucepan over medium-high heat, cook and stir the quinoa until toasted, three to five minutes. Add the water and bring it to a boil. Reduce the heat.

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Simmer the quinoa, covered, until the liquid is fully absorbed and the quinoa is tender, 12 to 15 minutes. Remove it to a large bowl and let it cool slightly.

Step 2: Make the dressing

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In a small bowl, whisk the olive oil, lemon zest, lemon juice, garlic, parsley, mint and salt.

Editor’s Tip: If the dressing separates as it sits, whisk it back together before adding it to the quinoa salad.

Step 3: Toss everything together

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Add the vegetables to the quinoa, and drizzle the mix with the dressing.

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Toss everything together to combine. Cover and refrigerate until ready to serve.

Editor’s Tip: Serve the quinoa salad at room temperature. Or, refrigerate it and let the flavors meld for 30 minutes or up to 24 hours.

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Quinoa Salad Variations

• Bulk it up: Add some extra protein and richness with a can of rinsed and drained chickpeas, crumbled feta and diced ripe avocado, as in this avocado and garbanzo bean quinoa salad.
• Try it warm: Instead of raw, crisp vegetables, make a warm squash quinoa salad filled with cubes of cooked butternut squash and crumbled feta.
• Swap the citrus and herbs: Replace the lemon-based vinaigrette with a cilantro lime vinaigrette for an entirely new quinoa salad recipe.
• Change the vegetables: Clear out the refrigerator or utilize your garden harvest. This salad can take any combination of vegetables you have on hand, including zucchini, summer squash, spicy poblano peppers, snap peas and leafy greens.
• Add some zing: Drop some green or kalamata olives, or even capers, in the salad for a salty punch.

How to Store Quinoa Salad

Store the quinoa salad in an airtight container in the refrigerator. Before serving, taste the salad and consider adding a pinch of salt or a sprinkle of fresh parsley or mint to perk up the flavors. As the quinoa salad sits, the flavor balance will shift and the punch of the herbs will soften.

How long does quinoa salad last?

This quinoa salad recipe will last three to four days in the refrigerator before the fresh vegetables become soft and watery.

Quinoa Salad Tips

TASTE OF HOME

Do you have to rinse the quinoa for quinoa salad?

Though many companies now sell prerinsed quinoa, quickly rinsing it yourself ensures a mild, nutty result over quinoa’s natural coating, which can taste bitter or soapy. To keep the quinoa from going down the drain, use a fine-mesh strainer vs. the one you use for pasta.

Why is my quinoa salad mushy?

As with any other grain, seed or rice variety, quinoa can become watery and mushy if overcooked. Differences between brands of quinoa or cooking equipment can impact how quickly quinoa becomes tender. If the quinoa is ready before all the water is absorbed, remove it from the heat and drain the excess water rather than cooking it longer.

What do you serve with quinoa salad recipes?

The light, fresh flavors of the quinoa salad recipe pair well with any grilled chicken recipes or seared cast-iron skillet steak. Serve quinoa salad recipes with crispy baked tofu to keep a meal vegetarian or vegan.