THE BEST QUINOA SALAD RECIPE
Directions
- 1Rinse the dry quinoa under cold water using a fine mesh strainer until the water runs clear.
- 2Add the rinsed quinoa, 2 cups of water, and a pinch of salt to a medium saucepan.
- 3Bring the mixture to a boil over high heat.
- 4Once boiling, reduce the heat to low and let it simmer for about 12 to 15 minutes, or until the water is absorbed.
- 5After 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.
- 6Let the cooked quinoa cool to room temperature.
- 7Cut the English cucumber into quarter moons or bite-sized pieces.
- 8Finely dice the red onion.
- 9Quarter the grape or cherry tomatoes to make them bite-sized.
- 10Slice the Kalamata olives lengthwise in half.
- 11Rinse the canned garbanzo beans under cold water.
- 12Crumble the block feta cheese.
- 13In a spouted cup or small jar, combine the crushed garlic, dried oregano, fresh squeezed lemon juice, red wine vinegar, and Dijon mustard.
- 14Slowly whisk in the extra virgin olive oil.
- 15Season the dressing with sea salt and black pepper.
- 16In a large bowl, combine the cooled quinoa, cucumber, red onion, tomatoes, Kalamata olives, garbanzo beans, and crumbled feta cheese.
- 17Drizzle the prepared dressing over the salad.
- 18Gently toss the salad until all ingredients are lightly coated with the dressing.
- 19Season with additional salt and pepper to taste.
Ingredients
- 1 cup dry quinoa
- 1 English cucumber quartered and cut into bite-sized pieces
- 0.33 cup diced red onion
- 2 cups grape tomatoes halved
- 0.5 cup Kalamata olives sliced in half
- 1 15 ounces can garbanzo beans drained and rinsed
- 0.33 cup feta cheese crumbled
- 1 large clove or two small garlic crushed
- 1 teaspoon dried oregano
- 0.25 cup lemon juice
- 2 tablespoons red wine vinegar
- 0.5 teaspoon Dijon mustard
- 0.33 cup extra virgin olive oil
- 0.25 teaspoon sea salt
- 0.25 teaspoon black pepper
- 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.
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