My Go-To Quinoa Salad
Here’s a salad I could eat every day that’s fresh, delicious and ultra versatile: my deli-style quinoa salad! There are loads of ways to make a salad with this fluffy grain and after experimenting for years, I’ve found the one.
This recipe is delightfully refreshing, a jumble of crunchy, colorful veggies, fluffy quinoa grains, and a zingy Dijon mustard vinaigrette. I bring it to potlucks, pack it for lunches, serve it as a side dish at dinner, and toss it into grain bowls.
My Go-To Quinoa Salad
Time: 25 minutes
Serves: 8
Dairy-Free, Gluten-Free, Vegetarian, Vegan
Ingredients
1 cup dry quinoa
1 cup finely chopped curly parsley
1 pint cherry tomatoes, quartered
1 English cucumber, diced (peeled if using a standard cucumber)
1 red bell pepper, diced
1/2 to 1 bunch Tuscan kale* (aka Lacinato or dinosaur kale), chopped into bite sized pieces
3 green onions
¼ cup minced shallot or red onion, (optional)
1 teaspoon kosher salt, divided
1 teaspoon dried basil
2 tablespoons red wine vinegar
2 tablespoons Dijon mustard
1 tablespoon honey or maple syrup
¼ cup olive oil
Fresh ground black pepper
⅓ cup feta crumbles, optional
