Description
Ina Garten’s quinoa salad brings Mediterranean flavors together in a refreshing dish packed with herbs, feta, and roasted vegetables. Crisp cucumber, tangy lemon, and aromatic herbs create a light yet satisfying meal you’ll want to savor again and again.
Ingredients
Scale
Main Ingredients:
- 1 cup uncooked quinoa, rinsed in a fine-mesh colander
- 1 can (15 ounces | 425 grams) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
- 1 medium cucumber, seeded and chopped
- 1 medium red bell pepper, chopped
Vegetables and Herbs:
- ¾ cup chopped red onion (from 1 small red onion)
- 1 cup finely chopped flat-leaf parsley (from 1 large bunch)
Dressing and Seasonings:
- ¼ cup olive oil
- ¼ cup lemon juice (from 2 to 3 lemons)
- 1 tablespoon red wine vinegar
- 2 cloves garlic, pressed or minced
- ½ teaspoon sea salt
- Freshly ground black pepper, to taste (starting with ¼ teaspoon)
- 2 cups water
Instructions
- Transform quinoa into a perfectly fluffy base by rinsing thoroughly, then combining with water in a medium saucepan. Bring to a rolling boil over medium-high heat, then reduce to a gentle simmer. Cover and cook for approximately 15 to 17 minutes (15 milliliters / water per 60 grams / quinoa) until liquid is completely absorbed and grains appear translucent.
- While quinoa cooks, prepare a vibrant vegetable medley. Dice crisp cucumber into uniform 1/2-inch cubes, slice bell peppers into thin strips, and finely chop red onion and fresh parsley. Drain and rinse canned chickpeas thoroughly to remove excess sodium.
- Craft a zesty dressing by whisking together extra virgin olive oil, freshly squeezed lemon juice, white wine vinegar, minced garlic, and kosher salt. Ensure ingredients are thoroughly emulsified for a smooth, cohesive flavor profile.
- Allow cooked quinoa to cool for 5-7 minutes, preventing wilting of fresh herbs. Gently fold quinoa into vegetable mixture, creating a harmonious blend of textures and colors. Drizzle prepared dressing over the salad, tossing delicately to distribute seasonings evenly.
- Let salad rest for 10-12 minutes at room temperature, allowing flavors to meld and develop complexity. Season with freshly cracked black pepper and additional salt if desired. Serve chilled or at ambient temperature as a refreshing, nutrient-dense meal.
Notes
- Mastering quinoa’s texture starts with a thorough cold water rinse, eliminating any bitter saponin residue.
- Precision in chopping creates a harmonious blend of cucumber, bell pepper, and onion, guaranteeing consistent flavor in every forkful.
- Patience transforms this salad as resting time allows ingredients to communicate and develop a deeper, more complex taste profile.
- Fresh herbs like mint or parsley can elevate the dish’s brightness, adding a burst of aromatic freshness.
- Experiment with lemon or lime juice to introduce a zesty tang that complements the quinoa’s nutty undertones.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Snacks
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 220 kcal
- Sugar: 2 g
- Sodium: 200 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 6 g
- Protein: 7 g
- Cholesterol: 0 mg