Warm Quinoa Salad (Printable Version)

Wholesome warm quinoa paired with fresh vegetables for a nourishing, flavorful dish.

# What You'll Need:

→ Grains

01 - 1 cup quinoa, rinsed

→ Vegetables

02 - 1 cup cherry tomatoes, halved
03 - 1 small cucumber, diced
04 - 1/4 cup red onion, finely chopped

→ Herbs

05 - 1/4 cup fresh parsley, chopped
06 - 2 tablespoons fresh mint, chopped

→ Dressing

07 - 3 tablespoons olive oil
08 - 2 tablespoons fresh lemon juice
09 - 1 clove garlic, minced
10 - Salt and black pepper to taste

# How To Make:

01 - Combine rinsed quinoa with 2 cups water in a medium saucepan and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is tender.
02 - Remove the quinoa from heat and let it sit, covered, for 5 minutes. Fluff with a fork and transfer to a large mixing bowl to cool slightly.
03 - Add cherry tomatoes, cucumber, red onion, parsley, and mint to the quinoa and stir to combine evenly.
04 - In a small bowl, whisk together olive oil, lemon juice, garlic, salt, and pepper until emulsified.
05 - Pour the dressing over the quinoa mixture and toss gently to coat all ingredients. Adjust seasoning as needed before serving warm or at room temperature.

# Expert Advice:

01 -
  • It comes together in under 30 minutes and tastes like you spent hours planning
  • Warm quinoa absorbs flavors beautifully, making every bite taste intentional and delicious
  • You can prep ingredients ahead and assemble in moments, perfect for weeknight dinners or meal prep
  • It's naturally vegetarian, gluten-free, and feels nourishing without being heavy
02 -
  • Cold vegetables added to warm quinoa can make the dish feel unbalanced, so if using cucumber, add it at the very last moment or serve it alongside rather than fully mixed in
  • The magic happens when you dress the warm quinoa immediately after cooking, before it cools completely, because warm grains act like a sponge for flavors
  • Don't over-dress this salad thinking you're being generous with oil and lemon, as quinoa can become heavy and soggy if it sits too long in excess liquid
03 -
  • Toast your dried quinoa before cooking it, a technique borrowed from rice pilaf, and your finished salad will taste noticeably more flavorful and sophisticated
  • The best time to season any warm dish is while it's still hot, when your palate can accurately judge saltiness and acidity without the dulling effect of cold food

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