Quinoa Salad

bright sweet-sour quinoa salad

Makes 6 cups · 298 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
• 68 g Feta
• 20 g Parsley
• 10 g Mint
• 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: Rinse the quinoa and drain it well. Toast it dry in the pot over medium heat, stirring, until it smells nutty and looks dry, ~2–3 min. 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. Tip it onto a sheet pan right away and spread it out to cool; letting the steam escape is what keeps it from turning mushy.
2. 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.
3. Salad: Toast the pepitas in a dry pan until they color and pop, ~2–3 min, then cool. Dice the cucumber, bell pepper, and red onion; soak the onion in cold water a few minutes to mellow it. Chop the parsley and mint.
4. Assemble: Toss the cooled quinoa with the greens, cucumber, pepper, onion, cranberries, herbs, and most of the pepitas and feta. Add the dressing and toss, then scatter the rest of the pepitas and feta over the top. Best after 10–15 min for the flavors to meld; dress it just before serving so the greens stay crisp.