Quinoa Salad

actually good quinoa salad

Makes 6 cups · 289 kcal per serving

Ingredients

• 170 g quinoa
• 213 g water
• 77 g baby arugula
• 128 g cucumber
• 85 g red bell pepper
• 37 g red onion
• 48 g dried cranberries
• 43 g pumpkin seeds
• 51 g feta
• 20 g parsley
• 51 g olive oil
• 22 g lemon juice
• 9 g red wine vinegar
• 10 g honey
• 7 g Dijon mustard
• 3 g garlic
• 3 g salt
• 0.7 g black pepper

Method

1. Quinoa:
2. 1. Rinse the quinoa and drain well. Skip rinsing only if the package says no rinse is needed.
3. 2. Optional toasting: Spread the rinsed quinoa out to dry completely, then toast in a wide, dry skillet over medium-low heat, stirring constantly, until fragrant and lightly golden. Don't crowd the pan. If residue starts scorching before the grains toast, stop and transfer the quinoa to a clean pot, leaving the scorched residue behind.
4. 3. Put the quinoa in a pot and add the water (the smaller amount gives a firmer grain). Bring to a boil, then cover and simmer low until the water's absorbed and the germ rings uncoil, ~12–15 min. Don't overcook.
5. 4. Tip it onto a sheet pan right away and spread it out to cool; letting the steam escape keeps it from turning mushy.
6. Dressing: Whisk the olive oil, lemon juice, red wine vinegar, honey, Dijon, grated garlic, salt, and pepper until emulsified. Taste and balance the sweet, sour, and salt.
7. Salad: Toast the pepitas or sunflower seeds in a dry pan over medium-low heat, stirring, until lightly colored and fragrant, then cool. Skip this step if the seeds are already toasted. Dice the cucumber, bell pepper, and red onion; soak the onion in cold water a few minutes to mellow it. Chop the parsley and the mint, if using. Chop the dried apricots, if using.
8. Assemble: Crumble the feta or goat cheese. Toss the cooled quinoa with the greens, cucumber, pepper, onion, the dried fruit, parsley, mint if using, and most of the seeds and cheese. Add the dressing and toss gently, then scatter the rest of the seeds and cheese over the top. Best after 10–15 min for the flavors to meld; dress it just before serving so the greens stay crisp.