Quinoa Salad with Lemon Vinaigrette

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(Inspired by Catherine Walthers’ “Raising the Salad Bar”)

Serves: 6-8



  • 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)



  1. 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.
  2. In a large serving bowl, combine the cooled quinoa, watercress, cucumber, carrot, radishes, and red pepper (if desired). 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.

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.