Quinoa Salad
User Reviews
4.9
Quinoa Salad
Description
This Quinoa Salad recipe uses rinsed quinoa cooked until fluffy, then cooled before mixing with a dressing of extra virgin olive oil, freshly squeezed lemon juice, sea salt, and black pepper. Preparing the vegetables such as red onion, cucumber, and bell pepper in small chopped pieces ensures a balanced texture and flavor. Fresh herbs like dill, flat-leaf parsley, and green onions add brightness and complexity.
The salad is flexible; adding kalamata olives provides a briny touch and feta cheese crumbles give a creamy, tangy element. Together, they complement the nutty quinoa and crisp vegetables. Tossing the salad while quinoa is still slightly warm helps meld the flavors without wilting the greens.
This dish pairs well with grilled meats, can be served as a side salad, or enjoyed as a standalone light meal. Adjust seasoning with additional salt and pepper to taste.
Nutrition info per serving is estimated for one-sixth of the recipe. Substitutions and variations can be explored, especially regarding herbs and cheese, depending on dietary preferences.
Ingredients
- 2 cups quinoa rinsed, dry
- 3 1/2 cups water
- 1/4 cup extra virgin olive oil
- 6 tablespoons lemon juice about 2 large lemons, freshly squeezed
- 1/2 red onion , chopped
- 1 large cucumber , chopped
- 1 red bell pepper , chopped
- 1/2 cup dill chopped, fresh
- 1/2 cup flat-leaf parsley chopped, fresh
- 3 green onions , white and green parts only, chopped
- 1/2 cup kalamata olives , sliced (optional)
- sea salt fine
- black pepper fine
- 1/2 cup feta cheese optional; omit to keep this recipe vegan, crumbled
Instructions
- Rinse the quinoa in a fine mesh sieve under running water for 60 seconds, to help remove any bitterness. Add it to a small saucepan and cover with the 3 1/2 cups of fresh water. Bring the water to a boil over high heat, then lower the temperature and cover for 15 minutes, cooking until the quinoa has absorbed all of the water. Fluff with a fork, and allow to cool while you chop the vegetables and herbs.
- In the meantime, mix together the olive oil, lemon juice, 1 teaspoon of sea salt and a 1/2 teaspoon of ground black pepper in a large bowl.
- Add the vegetables to the bowl of dressing as you chop them, starting with the red onion, followed by the cucumber, bell pepper, dill, parsley, and green onions. Toss well to combine, and add in the cooked quinoa when it has cooled slightly. Season with additional salt and pepper, if desired. (I usually add up to 1 teaspoon more salt, to taste.) Add in the optional olives, if using, and the crumbled feta, for an extra creamy and tangy flavor.
- Allow the mixture to marinate at least an hour before serving, or chill in the fridge overnight. This salad can be served cold or at room temperature, and should keep in an airtight container in the fridge for up to 5 days.
Notes
- Nutrition information is estimated per one-sixth serving and is approximate.
- Substitute or omit optional ingredients like olives and feta to modify flavor or accommodate dietary choices.
- Step-by-step preparation photos are helpful for ensuring even chopping and proper mixing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 362 kcal
% Daily Value*
| Calories | 362kcal | 18% |
| Carbohydrates | 42g | 14% |
| Protein | 11g | 22% |
| Fat | 17g | 26% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Cholesterol | 11mg | 4% |
| Sodium | 334mg | 14% |
| Potassium | 539mg | 11% |
| Fiber | 6g | 24% |
| Sugar | 3g | 6% |
| Vitamin A | 1544IU | 31% |
| Vitamin C | 44mg | 49% |
| Calcium | 129mg | 13% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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