Quinoa Salad Recipe: Variations and Cooking Tips

Quinoa (Chenopodium quinoa) is an ancient grain in the amaranth family. Pronounced “keen-wah,” the grain has roots in the Peruvian Andes going back over 5,000 years, with hundreds of different cultivated varieties to its name. Quinoa is a complete protein, gluten-free, and high in dietary fiber (twelve grams of fiber per cup) and minerals like iron and magnesium.

A quinoa salad is a popular version of a grain salad. Quinoa salad combines cooked quinoa with various ingredients, like vegetables and cheese, tossed with a light, vinaigrette-style salad dressing. Serve quinoa salad as a nutritious main dish or a side dish to a more extensive potluck spread.

There’s no limit to ingredients you can use in a quinoa salad: think protein-packed legumes like chickpeas; leftovers like roasted squash and cauliflower; root vegetables like beets and sweet potatoes; or pantry staples like marinated red bell peppers or sun-dried tomatoes. Alternatively, let global cuisines inspire your salad ingredients:

1. 1. Mediterranean: Channel traditional Greek salad with chopped kalamata olives, diced cucumber, cherry tomatoes, and feta cheese, tossed with fresh lemon juice and extra-virgin olive oil. Try this smoky marinated feta recipe by Chef Yotam Ottolenghi; if you have a jar of it on hand, you can throw together a flavorful quinoa salad in no time.
2. 2. Mexican: For a Mexican-style quinoa salad, incorporate ingredients like black beans (rinsed and drained), grilled corn kernels, fresh cilantro, and crumbles of cotija. A fresh salsa like Chef Gabriela Cámara’s salsa verde cruda adds brightness and binds the ingredients together.
3. 3. Middle Eastern: Add lots of chopped flat-leaf parsley to quinoa for a gluten-free take on tabbouleh. Tabbouleh is a Middle Eastern salad of finely chopped fresh herbs, tomatoes, green onions, and cracked wheat (bulgur), but it’s easy to replace the bulgur with quinoa for a wheat-free version.

The best quinoa salad balances both flavor and texture. Here are a few tips on making the most of your ingredients.

1. 1. Choose between red or white quinoa. Most grocery stores carry two colors of quinoa or a blend of the two. Red quinoa typically has a nuttier flavor and chewier texture, while white quinoa is milder and softer when cooked.
   
2. 2. Make a batch of quinoa during meal prep. To save time, make the quinoa before you plan to use it. The grain will keep in an airtight container in the fridge for a few days. (Learn how to meal prep.)
3. 3. Get creative with the vinaigrette. Because quinoa is relatively delicate, the dressing for a quinoa salad should be fairly light. Pair a bright, grassy olive oil with fresh citrus juice or your favorite vinegar, whether apple cider vinegar, balsamic vinegar, or red wine vinegar. For extra heat and pickled texture, add minced shallot and grated garlic, too. Learn how to make a classic vinaigrette with Chef Thomas Keller.