Description
Ina Garten’s quinoa salad blends Mediterranean flavors with fresh ingredients. Crisp vegetables and herbs complement the nutty grain, creating a light and refreshing dish for summer gatherings you will savor.
Ingredients
Scale
- 1 cup uncooked quinoa (rinsed in a fine-mesh colander)
- 2 cups water
- 1 can (15 oz | 425 g) chickpeas (rinsed and drained, or 1 ½ cups cooked)
- 1 medium cucumber (seeded and chopped)
- 1 medium red bell pepper (chopped)
- ¾ cup chopped red onion (from 1 small red onion)
- 1 cup finely chopped flat-leaf parsley (from 1 large bunch)
- ¼ cup olive oil
- ¼ cup lemon juice (from 2 to 3 lemons)
- 1 tbsp red wine vinegar
- 2 cloves garlic (pressed or minced)
- ½ tsp sea salt
- Freshly ground black pepper (to taste, starting with ¼ tsp)
Instructions
- Quinoa Preparation: Rinse quinoa meticulously, then combine with water in a medium saucepan. Bring to a boil over medium-high heat, reduce to a simmer, cover, and cook for 15-17 minutes until liquid is absorbed and grains appear translucent.
- Vegetable Composition: Simultaneously dice cucumber into uniform cubes, slice bell peppers, finely chop red onion and parsley. Drain and rinse chickpeas thoroughly to eliminate excess sodium, creating a crisp, fresh vegetable ensemble.
- Dressing Creation: Whisk extra virgin olive oil, lemon juice, white wine vinegar, minced garlic, and kosher salt until ingredients form a smooth, emulsified mixture that will enhance the salad’s overall flavor profile.
- Salad Assembly: Cool quinoa for 5-7 minutes, then gently fold into vegetable mixture. Drizzle prepared dressing over the salad, tossing delicately to ensure even distribution of seasonings and create a harmonious blend of textures and colors.
- Final Touches: Allow salad to rest at room temperature for 10-12 minutes, enabling flavors to develop and meld. Season with freshly cracked black pepper and additional salt if desired. Serve chilled or at ambient temperature as a refreshing, nutrient-dense culinary creation.
Notes
- Rinse Quinoa Thoroughly: Remove bitter saponin coating by washing under cold water before cooking to ensure clean, pure grain flavor and prevent grassy aftertaste.
- Maintain Precise Water Ratio: Use exact 15 milliliters water per 60 grams quinoa for perfect fluffy texture, avoiding mushy or dry results.
- Cool Quinoa Strategically: Allow 5-7 minute cooling period after cooking to prevent herb wilting and maintain crisp vegetable integrity.
- Balance Dressing Carefully: Whisk ingredients vigorously to create smooth emulsion, ensuring even flavor distribution throughout salad components.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Snacks
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 220
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 6 g
- Protein: 8 g
- Cholesterol: 0 mg