Quinoa Salad
Ingredients
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- 1 cup quinoa – rinsed
- 2 cups water
- 1 tsp kosher salt
- 1/4 cup lemon juice – freshly squeezed
- 1 clove garlic – minced
- 1/4 tsp black pepper – freshly ground
- 1/4 cup extra-virgin olive oil
- 1 1/2 cups cucumber – small dice (~1 medium cucumber)
- 1 1/2 cups cherry tomatoes – halved
- 1/2 cup red onion – finely chopped (~0.5 medium red onions)
- 1/2 cup fresh parsley – finely chopped (~0.5 n/a parsleys)
Instructions
1. Rinse the quinoa in a fine-mesh sieve until the water runs clear, then drain well.
2. Toast the drained quinoa in a medium saucepan over medium heat, stirring, until dry and nutty, 2–3 minutes.
3. Add the water and 0.5 tsp kosher salt. Bring to a boil, cover, reduce heat to low, and simmer until the water is absorbed, 15 minutes. Remove from heat and let stand, covered, 5 minutes.
4. Spread the quinoa on a baking sheet to cool until just warm, 10–15 minutes, then transfer to a large bowl.
5. In a small bowl, whisk the lemon juice, garlic, remaining 0.5 tsp kosher salt, and black pepper. Slowly whisk in the extra-virgin olive oil until emulsified.
6. Add the cucumber, cherry tomatoes, red onion, and parsley to the cooled quinoa. Pour over the dressing and toss to coat evenly. Taste and adjust seasoning, then serve at room temperature or chilled.
Quinoa Salad is a bright, fresh mix of nutty cooked quinoa tossed with crisp cucumber, sweet tomatoes, sharp red onion, and plenty of chopped parsley. A simple lemon and olive oil dressing ties it together, bringing lively acidity and gentle richness to the tender grains. It’s light yet satisfying, with a balance of textures and clean flavors that make it equally suited to a side dish or a main for a light meal.
Quinoa, an ancient grain-like seed from the Andes, has long been a staple in Peruvian and Bolivian cuisines. The modern salad format draws on Mediterranean sensibilities—think tabbouleh-style herbs and citrus—but centers quinoa’s distinctive flavor and protein-rich bite. As quinoa became globally available in recent decades, this salad evolved into a versatile template embraced worldwide for its wholesome simplicity and adaptability.