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Green Quinoa Salad

Posted: July 3rd, 2012
by jmmvan

If you can, make your salad well in advance, even up to a day before serving. This gives the grains time to absorb the vinaigrette and lets the flavors meld. Take the salad out of the refrigerator 30 to 45 minutes before serving so that it is not ice cold; it will be most flavorful when just slightly chilled or at room temperature.

Serves/Yields: Serves 8 to 10

Created Using: Grain Salad

almonds asparagus avocado more more

2 cups quinoa

kosher salt

1/2 cup plus 1 Tbs. extra-virgin olive oil, more as needed

3 Tbs. fresh lemon juice, more as needed

3 Tbs. fresh lime juice, more as needed

1/4 cup capers or chopped caper berries

1 to 2 tsp. finely grated lime zest

freshly ground pepper

3/4 cups cut, cooked asparagus (grill or steam until crisp-tender, then cut into 1-inch pieces)

3/4 cups peeled diced avocado

3/4 cups halved cherry tomatoes

3/4 cups peeled, diced cucumber (1/2-inch dice)

3/4 cup chopped toasted almonds

1 cup crumbled feta

3/4 cup pumpkin seeds, toasted

1-1/3 Tbs. thinly sliced fresh chives

1-1/3 Tbs. chopped fresh dill

1 Tbs. chopped fresh oregano

Rinse the quinoa under cold water and drain. Bring 7 cups of water to a boil in a 4-quart pot over high heat. Add 3/4 tsp. salt. Add the quinoa, reduce the heat to a simmer, and cook uncovered, stirring occasionally and adding more boiling water as necessary to keep the quinoa covered, until tender, about 15 to 20 minutes. Drain and rinse the quinoa with cold water to stop the cooking.

Transfer the quinoa to a foil-lined rimmed baking sheet, drizzle with 1 Tbs. of the olive oil, and toss lightly to coat. Spread the quinoa on the baking sheet and cool completely at room temperature or in the refrigerator.

Put the lemon juice and lime juice in a small bowl and gradually whisk in the remaining 1/2 cup of olive oil. Whisk in the and lime zest. Taste and season with salt, pepper, and additional lemon juice and lime juice or olive oil as needed.

Put the cooked and cooled quinoa in a large serving bowl and toss to break up any clumps. Add the asparagus, avocado, cherry tomatoes, cucumbers, almonds, feta, pumpkin seeds, chives, dill, and oregano and 1/2 cup vinaigrette and toss. Taste and season as needed with more vinaigrette, salt, and pepper. Serve or refrigerate for up to 1 day. If making ahead, let sit at room temperature so it's not refrigerator-cold and season with more vinaigrette, salt, and pepper before serving.