Quinoa Salad with Lemon Vinaigrette
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Category
salads
Cuisine
American
Servings
6-8
Prep Time
20 minutes
Cook Time
25 minutes
Inspired by Catherine Walthers’ “Raising the Salad Bar”
Ingredients
Salad
- 1 cup quinoa, rinsed
- ¼ tsp. kosher salt
- 1 bunch watercress, roughly chopped (about 2 cups) or minced parsley
- 1 cucumber, peeled, seeded and diced
- 1 large carrot, peeled and grated
- 5 radishes, cut into matchsticks or grated
- 1 roasted red bell pepper, diced (optional)
Vinaigrette
- ¼ cup fresh lemon juice
- ⅓ cup Gustare Whole Fruit Lemon Extra Virgin Olive Oil (or substitute a bit of Gustare Harissa or Herbes de Provence EVOs for additional flavor)
- ½ tsp. kosher salt
Directions
Salad
- Add quinoa, salt and 1½ cups water to a saucepan.
Bring to a boil and then reduce heat to low, cover, and cook for about 13 minutes, until the water is absorbed.
Turn off the heat and let the quinoa sit for 5 minutes. Set aside to cool completely.
In a large serving bowl, combine the cooled quinoa, watercress, cucumber, carrot, radishes, and red pepper (if desired).
Vinaigrette
- To make the dressing, in a small bowl, whisk together all of the vinaigrette ingredients.
Add to the quinoa and vegetables and toss gently to combine.
Recipe Note
If there is any leftover salad, you can refresh it with a bit of lemon juice and olive oil and serve at room temperature.
