THE BEST QUINOA SALAD RECIPE

25m
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. 2Add the rinsed quinoa, 2 cups of water, and a pinch of salt to a medium saucepan.
  3. 3Bring the mixture to a boil over high heat.
  4. 4Once boiling, reduce the heat to low and let it simmer for about 12 to 15 minutes, or until the water is absorbed.
  5. 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.
  6. 6Let the cooked quinoa cool to room temperature.
  7. 7Cut the English cucumber into quarter moons or bite-sized pieces.
  8. 8Finely dice the red onion.
  9. 9Quarter the grape or cherry tomatoes to make them bite-sized.
  10. 10Slice the Kalamata olives lengthwise in half.
  11. 11Rinse the canned garbanzo beans under cold water.
  12. 12Crumble the block feta cheese.
  13. 13In a spouted cup or small jar, combine the crushed garlic, dried oregano, fresh squeezed lemon juice, red wine vinegar, and Dijon mustard.
  14. 14Slowly whisk in the extra virgin olive oil.
  15. 15Season the dressing with sea salt and black pepper.
  16. 16In a large bowl, combine the cooled quinoa, cucumber, red onion, tomatoes, Kalamata olives, garbanzo beans, and crumbled feta cheese.
  17. 17Drizzle the prepared dressing over the salad.
  18. 18Gently toss the salad until all ingredients are lightly coated with the dressing.
  19. 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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