Quinoa Salad

Updated March 5, 2024

Overview

• Total Time: 30 minutes (10 minutes prep, 20 minutes cooking, 0 minutes active hands-on post-cooking)

• Servings: 4–6 people (generous as a side dish; scales easily with adjusted quantities)

Ingredients

For the Dressing

• 1 small garlic clove, finely grated

• 1 lemon (zest and juice)

• ¼ cup extra-virgin olive oil (plus additional as needed)

• ½ teaspoon salt (or to taste)

• ¼ teaspoon freshly ground black pepper (or to taste)

For the Salad

• 3 cups cooked quinoa (cold or room temperature; prepared from 1 cup dry quinoa)

• 2 mini seedless/Persian cucumbers, diced into ½-inch pieces

• 1 bell pepper (any color), seeded and diced into ½-inch pieces

• 1 cup finely chopped parsley (including stems; see Pro Tip)

• ½ cup green olives (e.g., Castelvetrano or Cerignola), pitted and halved

Preparation

Step 1: Cook the Quinoa

Rinse 1 cup dry quinoa under cold water until water runs clear. Combine with 2 cups water in a medium saucepan. Bring to a boil over high heat, then reduce to a simmer, cover, and cook for 15–20 minutes until water is fully absorbed and quinoa is fluffy. Fluff with a fork, remove from heat, and cool to room temperature (or chill for 30+ minutes) before assembling. This yields 3 cups cooked quinoa.

Step 2: Prepare the Dressing

In a large mixing bowl, combine the grated garlic, lemon zest, and lemon juice (from 1 lemon). Slowly whisk in the olive oil, then season with salt and pepper. Whisk until the dressing is emulsified and set aside.

Step 3: Assemble the Salad

Add the cooled cooked quinoa, diced cucumbers, bell pepper, finely chopped parsley (with stems), and halved olives to the dressing. Gently toss to coat all ingredients evenly. Taste and adjust seasonings: add salt (if bland), black pepper (if mild), olive oil (if overly tart), or lemon juice (for brightness).

Pro Tips

• Parsley Handling: Fold a small bunch of parsley in half (stems aligned) and slice through both halves to chop leaves and stems simultaneously. Stems are tender and flavorful, so include them!

• Quinoa Temperature: For a lighter mouthfeel, cool quinoa thoroughly before dressing. For a richer, less oily texture, add dressing to warm quinoa (still hot from cooking) to coat vegetables evenly.

User Adaptations & Notes

• Substitutions:

• Olives: Swap green olives with Kalamata olives (or capers for brininess).

• Herbs: Replace parsley with cilantro, or use a mix of both.

• Citrus: Substitute lemon with lime juice for brightness.

• Veggies: Add cherry tomatoes, arugula, or baby spinach for color and texture.

• Additions:

• Protein: Stir in black beans, chickpeas, or crumbled feta.

• Crunch: Top with chopped pistachios, pecans, or pita chips for texture.

• Variation: During shortages, replace bell peppers with baby tomatoes (adds color and sweetness).

Recipe Note: This salad scales well—start with 1 cup quinoa + 2 cups water for 3 cups cooked quinoa, then adjust veggies/olives to taste. The lemon-garlic dressing and olives create bright, layered flavor, while the quinoa provides a satisfying, protein-rich base. Enjoy!