Quinoa Salad
Quinoa salad works as a light lunch, a side for grilled meat or a packed lunch that holds up for days. Nutty quinoa is cooked until the grains just open, cooled, then tossed with cucumber, cherry tomatoes, red onion, parsley and salty feta in a sharp lemon and olive oil dressing. It needs 25 minutes of work and a 20-minute cool.
- Total
- 45 min
- Prep
- 10 min
- Cook
- 15 min
- Serves
- 4
- Per serving
- 420kcal
Getting the texture of quinoa salad right
The two things that decide the texture are the water ratio and the cooling. A ratio of 1:2 by volume (here 200g quinoa to 400ml water) gives separate, fluffy grains with a slight bite. Spreading the cooked quinoa on a tray lets the steam escape, so the grains stay separate and the salad does not turn into a wet mass.
The dressing is mostly acid, so it only takes a small amount. Feta is salty, so keep the salt light and taste after the cheese goes in.
Making quinoa salad
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- Rinse the quinoa Rinse the quinoa in a fine sieve under cold running water for 30 seconds, rubbing it with your fingers, to remove the bitter coating.
- Cook it Put the quinoa in the pan with the water and a pinch of salt. Bring to the boil, then cover, lower the heat and simmer for , until the water is absorbed and the grains look like tiny curls. Take the pan off the heat and leave it covered for .
- Cool the quinoa Fluff the quinoa with a fork and spread it on a baking tray. Leave it for , until it is no longer warm to the touch, so it does not wilt the vegetables.
- Chop the vegetables Dice the cucumber, quarter the tomatoes, dice the onion and chop the parsley. Put them in a large bowl.
- Make the dressing Shake the olive oil, lemon juice, a pinch of salt and the pepper in a jar until combined.
- Combine Add the cooled quinoa to the bowl, pour over the dressing and toss. Crumble in the feta, toss lightly again and taste. Serve straight away, or chill it first.
Serving and changing it
Eat it as it is for lunch, or serve it as a side with grilled chicken or fish. For a different texture, try this with couscous salad, which needs no simmering. A creamy partner is avocado salad. To make a bigger meal, stir in a tin of drained chickpeas, a handful of rocket or some toasted pumpkin seeds.
Common problems and fixes for Quinoa Salad
- The quinoa tastes bitter or soapy.
- It was not rinsed well enough. Rinse it under cold running water in a fine sieve for 30 seconds and rub the grains with your fingers.
- The salad is soggy.
- The quinoa was warm or the vegetables were wet. Cool the grain fully on a tray, pat the tomatoes and cucumber dry, and add the feta last.
- The quinoa is mushy or clumpy.
- There was too much water or the lid was lifted. Use exactly 400ml for 200g quinoa, keep the lid on, and fluff with a fork afterwards.
Frequently asked questions about Quinoa Salad
How long does quinoa salad keep in the fridge?
Up to 3 days in an airtight container. Cool the quinoa within an hour of cooking before it goes in the fridge. For the freshest result, add the dressing on the day you eat it.
Can you make quinoa salad ahead for a packed lunch?
Yes. Pack the dressing in a separate small container and add it just before eating so the vegetables stay crisp.
Do you need to rinse quinoa?
Yes, unless the packet says it is pre-rinsed. Rinsing removes saponins, the natural coating that tastes bitter.
What can I use instead of feta?
Try diced halloumi or crumbled goat's cheese. For a dairy-free salad, use a handful of cooked chickpeas and add a little more salt, since the feta is what seasons it.
How did you like the recipe?
4.9 / 5 · 6 ratings
