Refreshing Quinoa Salad

This quick and easy quinoa salad comes together in just 35 minutes and is perfect for brunch, lunch and dinner or even packed away for a picnic in the park. It has become a family favourite meal and my go-to quinoa salad.

My Refreshing Quinoa Salad recipe consists of a simple medley of ingredients that come together harmoniously to create a fresh and satisfying spoonful - chalk full of citrus and herbaceous flavour. Enjoy it as a main or a side dish this spring, summer or year-round.

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Serves: 6 - 8

Ingredients:

Quinoa Salad

• 2 cups uncooked quinoa, rinsed (See Notes below)

• 3 cups water

• 2 large cucumbers, cut into 1/4 inch cubes

• 1 red pepper, finely chopped

• 1 medium red onion, finely chopped

• 3 green onions, thinly sliced

• 1 cup fresh parsley leaves and stems, finely chopped

• 1/2 cup fresh mint leaves, finely chopped

• 1/2 cup fresh dill fronds, finely chopped

• 1 can of chickpeas (540ml), drained and rinsed

• 1/2 cup pumpkin seeds, toasted (See Notes below)

• 1/2 cup crumbled feta cheese, as garnish

Lemon Dressing

• 1/2 cup olive oil

• 3/4 cup lemon juice (approx. 4 lemons)

• 2 Tbsp lemon zest (approx. 2 lemons)

• 1 clove of garlic, minced

• 1 tsp kosher salt

• 1/2 tsp ground pepper

Instructions:

1. To a large stockpot, add the quinoa and 3 cups of water. Bring to a boil, cover and then reduce heat to medium-low. Simmer for 15 minutes. Turn off the heat and let the cooked quinoa stand, covered, for 12 minutes.

2. Uncover the stockpot, stir and check to see if the quinoa has fully absorbed all the water. If not, cover again and let it continue to steam for another 5 minutes. Set aside and cool to room temperature.

3. Add the oil, lemon juice and zest, garlic, salt and pepper to a measuring cup or mason jar and whisk or shake until fully incorporated.

4. In a large mixing bowl, combine the quinoa, cucumbers, red pepper, red and green onions, parsley, mint, dill, chickpeas and pumpkin seeds and mix well. Drizzle the lemon dressing over top and give it a final mix.

5. Portion out a serving, top with a spoonful of crumbled feta and enjoy!

Notes:

1. Preparing the Quinoa: Place the quinoa in a fine meshed strainer and rinse under cold water until the water runs clear and is no longer foamy (approximately 3 minutes). Set aside and let it drain.

2. Toasting the Pumpkin Seeds: To a small skillet set over medium heat, add 1 tsp of avocado oil, pumpkin seeds and a pinch of kosher salt. Cook the pumpkin seeds for 2 - 3 minutes or until golden brown, stirring frequently throughout. To halt the cooking process, immediately transfer the pumpkin seeds to a small bowl and set aside to cool.

3. Substituting the Pumpkin Seeds: If you don’t have pumpkin seeds on hand and want to add a little crunch to every bite, simply substitute them with your favourite nut. Pistachios, almonds or pecans would pair well with this salad.