Sandra Ina Garten Quinoa Salad Recipe is a Mediterranean lunch dish featuring fluffy grains, crisp cucumber, and cherry tomatoes. Fresh mint and parsley add brightness to the zesty lemon dressing whilst crumbled feta gives a salty finish.
If you do nothing else, let the quinoa cool completely before you add the vegetables. That’s the difference between a crisp, refreshing salad and a bowl of wilted, soggy greens. I learned that adding hot grains to fresh cucumbers and tomatoes draws out their water and ruins the texture.
The lemon juice is doing more work than you’d think. Without it, the earthy flavour of the quinoa dominates the dish and it feels heavy. I’ve tried a few versions of this salad and this one is the one I keep going back to because the herb-to-grain ratio is exactly right.
Ina Garten Quinoa Salad Recipe Ingredients
The Salad
- 170g (6oz) white quinoa, rinsed
- 400ml (14fl oz) water
- 1 medium cucumber, diced
- 150g (5oz) cherry tomatoes, halved
- 1 red pepper, finely chopped
- 1 small red onion, finely diced
- 15g (1/2oz) fresh parsley, chopped
- 15g (1/2oz) fresh mint, chopped
- 75g (3oz) feta cheese, crumbled
The Dressing
- 3 tbsp lemon juice, freshly squeezed
- 60ml (2fl oz) olive oil
- 1 clove garlic, minced
- Salt and black pepper, to taste
How To Make Ina Garten Quinoa Salad Recipe
- Cook quinoa: Put the quinoa and water into a saucepan, bring it to the boil, then lower the heat and simmer for 15 minutes. Once the water is absorbed, take the pan off the hob and let it sit covered for 5 minutes.
- Chop vegetables: Dice the cucumber, pepper, and onion into small, even pieces while the quinoa is cooking. Cut the cherry tomatoes into halves or quarters if they are large so they mix easily.
- Make dressing: Whisk the lemon juice, olive oil, garlic, salt, and pepper in a small bowl until the oil and juice hold together. Use a fork or a small whisk to make sure the garlic is spread through the liquid.
- Assemble salad: Combine the cooled quinoa, chopped vegetables, parsley, and mint in a large mixing bowl. Pour the lemon dressing over the top and stir it gently with a large spoon until every grain is coated.
- Finish with feta: Scatter the crumbled feta over the top and give it one final toss. Serve the salad immediately or put it in the fridge to let the flavours develop.
Recipe Tips
Rinse the grains. Always wash your quinoa in a fine-mesh sieve under cold running water for at least 30 seconds before boiling. This removes the natural bitter coating called saponin which can ruin the flavour of the dressing.
Dice everything small. Make sure the cucumber and pepper pieces are about the same size as a cherry tomato half. This ensures you get a bit of everything in every spoonful.
Add herbs late. Stir in the fresh mint and parsley just before you serve if you are making this ahead of time. Herbs can turn dark and lose their punch if they sit in the lemon dressing for too long.
Toast for flavour. Try heating the dry, rinsed quinoa in the saucepan for two minutes before adding the water. You’ll know it’s ready when it smells nutty and starts to make a tiny popping sound.
Season in layers. Add a pinch of salt to the water when cooking the quinoa and then season the dressing separately. This builds a deeper flavour throughout the whole dish.
Check the quinoa. You know the grains are finished when they look see-through and you can see a tiny white “tail” or spiral popping out from the centre.
What To Serve With Quinoa Salad
This salad works well next to grilled salmon or lemon herb chicken. The acidity in the dressing cuts through oily fish and keeps the meal feeling light.
You could also serve it as part of a larger spread with lamb kebabs or falafel and hummus. It makes a great side for a jacket potato or a simple green rocket salad.
How To Store Quinoa Salad
Fridge
Store the salad in an airtight container for up to three days. Keep the feta in a separate small bag and add it fresh each time you serve a portion to keep the cheese from getting soft.
Reheat
Eat this dish cold or at room temperature as heating it ruins the crunch of the fresh vegetables. If it has been in the fridge, let it sit on the side for 10 minutes to help the olive oil go back to liquid.
Freeze
Do not freeze this recipe. The high water content in the cucumber and tomatoes means they turn to mush once thawed, and the herbs will lose their colour.
Ina Garten Quinoa Salad Recipe Nutrition Facts
Per serving (1 of 4): Calories: 285, Protein: 9g, Fat: 14g, Carbohydrates: 32g, Sugar: 4g, Sodium: 220mg. Estimated. May vary based on ingredients and cooking methods.
FAQs
Yes, you can leave it out for a vegan version or swap it for some olives or toasted chickpeas to keep that salty hit.
Yes, it’s good warm, but the vegetables will soften slightly, so it’s best to eat it immediately if you aren’t chilling it.
Absolutely, roasted aubergine or diced courgettes make great additions if you have them in the fridge.
Ina Garten Quinoa Salad Recipe
Description
A refreshing salad of fluffy quinoa and crunchy vegetables tossed in a bright garlic and lemon vinaigrette.
Ingredients
Instructions
- Boil quinoa in water, then simmer for 15 minutes until the liquid is absorbed.
- Leave quinoa to rest for 5 minutes with the lid on, then fluff with a fork.
- Whisk lemon juice, olive oil, garlic, salt, and pepper to make the dressing.
- Chop the cucumber, pepper, onion, and tomatoes into small, even pieces.
- Mix the cold quinoa with the vegetables and chopped fresh herbs.
- Pour over the dressing and toss gently to coat everything.
- Scatter with crumbled feta cheese and serve.
