THE BEST QUINOA SALAD RECIPE

25 mins
Serves 1
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Directions

  1. 1Rinse the dry quinoa under cold water using a fine mesh strainer until the water runs clear.
  2. 2Rinse the dry quinoa under cold water using a fine mesh strainer until the water runs clear.
  3. 3Rinse the dry quinoa under cold water using a fine mesh strainer until the water runs clear.
  4. 4Add the rinsed quinoa, 2 cups of water, and a pinch of salt to a medium saucepan.
  5. 5Add the rinsed quinoa, 2 cups of water, and a pinch of salt to a medium saucepan.
  6. 6Add the rinsed quinoa, 2 cups of water, and a pinch of salt to a medium saucepan.
  7. 7Bring the mixture to a boil over high heat.
  8. 8Bring the mixture to a boil over high heat.
  9. 9Bring the mixture to a boil over high heat.
  10. 10Once boiling, reduce the heat to low and let it simmer for about 12 to 15 minutes, or until the water is absorbed.
  11. 11Once boiling, reduce the heat to low and let it simmer for about 12 to 15 minutes, or until the water is absorbed.
  12. 12Once boiling, reduce the heat to low and let it simmer for about 12 to 15 minutes, or until the water is absorbed.
  13. 13After simmering, leave the lid on for an extra 5 to 10 minutes to allow the quinoa to absorb any remaining water and become light and fluffy.
  14. 14After simmering, leave the lid on for an extra 5 to 10 minutes to allow the quinoa to absorb any remaining water and become light and fluffy.
  15. 15After simmering, leave the lid on for an extra 5 to 10 minutes to allow the quinoa to absorb any remaining water and become light and fluffy.
  16. 16Let the cooked quinoa cool to room temperature.
  17. 17Let the cooked quinoa cool to room temperature.
  18. 18Let the cooked quinoa cool to room temperature.
  19. 19Cut the English cucumber into quarter moons or bite-sized pieces.
  20. 20Cut the English cucumber into quarter moons or bite-sized pieces.
  21. 21Cut the English cucumber into quarter moons or bite-sized pieces.
  22. 22Finely dice the red onion.
  23. 23Finely dice the red onion.
  24. 24Finely dice the red onion.
  25. 25Quarter the grape or cherry tomatoes to make them bite-sized.
  26. 26Quarter the grape or cherry tomatoes to make them bite-sized.
  27. 27Quarter the grape or cherry tomatoes to make them bite-sized.
  28. 28Slice the Kalamata olives lengthwise in half.
  29. 29Slice the Kalamata olives lengthwise in half.
  30. 30Slice the Kalamata olives lengthwise in half.
  31. 31Rinse the canned garbanzo beans under cold water.
  32. 32Rinse the canned garbanzo beans under cold water.
  33. 33Rinse the canned garbanzo beans under cold water.
  34. 34Crumble the block feta cheese.
  35. 35Crumble the block feta cheese.
  36. 36Crumble the block feta cheese.
  37. 37In a spouted cup or small jar, combine the crushed garlic, dried oregano, fresh squeezed lemon juice, red wine vinegar, and Dijon mustard.
  38. 38In a spouted cup or small jar, combine the crushed garlic, dried oregano, fresh squeezed lemon juice, red wine vinegar, and Dijon mustard.
  39. 39In a spouted cup or small jar, combine the crushed garlic, dried oregano, fresh squeezed lemon juice, red wine vinegar, and Dijon mustard.
  40. 40Slowly whisk in the extra virgin olive oil.
  41. 41Slowly whisk in the extra virgin olive oil.
  42. 42Slowly whisk in the extra virgin olive oil.
  43. 43Season the dressing with sea salt and black pepper.
  44. 44Season the dressing with sea salt and black pepper.
  45. 45Season the dressing with sea salt and black pepper.
  46. 46In a large bowl, combine the cooled quinoa, cucumber, red onion, tomatoes, Kalamata olives, garbanzo beans, and crumbled feta cheese.
  47. 47In a large bowl, combine the cooled quinoa, cucumber, red onion, tomatoes, Kalamata olives, garbanzo beans, and crumbled feta cheese.
  48. 48In a large bowl, combine the cooled quinoa, cucumber, red onion, tomatoes, Kalamata olives, garbanzo beans, and crumbled feta cheese.
  49. 49Drizzle the prepared dressing over the salad.
  50. 50Drizzle the prepared dressing over the salad.
  51. 51Drizzle the prepared dressing over the salad.
  52. 52Gently toss the salad until all ingredients are lightly coated with the dressing.
  53. 53Gently toss the salad until all ingredients are lightly coated with the dressing.
  54. 54Gently toss the salad until all ingredients are lightly coated with the dressing.
  55. 55Season with additional salt and pepper to taste.
  56. 56Season with additional salt and pepper to taste.
  57. 57Season with additional salt and pepper to taste.

Ingredients

  • 1 cup dry quinoa
  • 1 cup dry quinoa
  • 1 cup dry quinoa
  • 1 English cucumber quartered and cut into bite-sized pieces
  • 1 English cucumber quartered and cut into bite-sized pieces
  • 1 English cucumber quartered and cut into bite-sized pieces
  • 0.33 cup diced red onion
  • 0.33 cup diced red onion
  • 0.33 cup diced red onion
  • 2 cups grape tomatoes halved
  • 2 cups grape tomatoes halved
  • 2 cups grape tomatoes halved
  • 0.5 cup Kalamata olives sliced in half
  • 0.5 cup Kalamata olives sliced in half
  • 0.5 cup Kalamata olives sliced in half
  • 1 15 ounces can garbanzo beans drained and rinsed
  • 1 15 ounces can garbanzo beans drained and rinsed
  • 1 15 ounces can garbanzo beans drained and rinsed
  • 0.33 cup feta cheese crumbled
  • 0.33 cup feta cheese crumbled
  • 0.33 cup feta cheese crumbled
  • 1 large clove or two small garlic crushed
  • 1 large clove or two small garlic crushed
  • 1 large clove or two small garlic crushed
  • 1 teaspoon dried oregano
  • 1 teaspoon dried oregano
  • 1 teaspoon dried oregano
  • 0.25 cup lemon juice
  • 0.25 cup lemon juice
  • 0.25 cup lemon juice
  • 2 tablespoons red wine vinegar
  • 2 tablespoons red wine vinegar
  • 2 tablespoons red wine vinegar
  • 0.5 teaspoon Dijon mustard
  • 0.5 teaspoon Dijon mustard
  • 0.5 teaspoon Dijon mustard
  • 0.33 cup extra virgin olive oil
  • 0.33 cup extra virgin olive oil
  • 0.33 cup extra virgin olive oil
  • 0.25 teaspoon sea salt
  • 0.25 teaspoon sea salt
  • 0.25 teaspoon sea salt
  • 0.25 teaspoon black pepper
  • 0.25 teaspoon black pepper
  • 0.25 teaspoon black pepper
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt

Equipment

fine mesh strainermedium saucepanforklarge bowlsmall jarmason jarspouted cupwhisk

Tips

  • This is an assembly-only recipe, outside of cooking the quinoa.
  • The ratio for cooking quinoa is 2 parts water to 1 part quinoa.
  • Leave the lid on the quinoa for an extra 5-10 minutes after cooking to absorb extra water and make it light and fluffy.
  • The little white rings around cooked quinoa are the germ of the seed popping, indicating it's done.
  • When choosing feta cheese, buying it in block form and crumbling it yourself results in better flavor and texture.
  • Clean and Delicious vinaigrette dressings use a 1:1 ratio of oil to acid for a brighter, bolder, and lighter dressing.
  • The salad can be stored in an airtight container in the refrigerator for about 4 days.
THE BEST QUINOA SALAD RECIPE | Clip Recipe