📝 About This Recipe
This vibrant grain salad is a celebration of freshness, combining protein-rich quinoa with a literal garden of aromatic herbs and crunchy vegetables. Inspired by the bright flavors of the Mediterranean, it balances the nuttiness of toasted quinoa with the zing of preserved lemon and a creamy, sunshine-infused dressing. It’s a versatile, nutrient-dense side dish that holds up beautifully for meal prep and adds a sophisticated pop of color to any table.
🥗 Ingredients
The Grains
- 1 cup White or Tri-color Quinoa (thoroughly rinsed in a fine-mesh sieve)
- 2 cups Vegetable Broth or Water (broth adds deeper flavor)
- 1/2 teaspoon Sea Salt (for the cooking liquid)
The Herb Garden & Crunch
- 1 cup Fresh Flat-Leaf Parsley (finely chopped, stems removed)
- 1/2 cup Fresh Mint Leaves (chiffonade or finely chopped)
- 1/4 cup Fresh Dill (fronds only, finely chopped)
- 1 cup English Cucumber (small diced)
- 1 cup Cherry Tomatoes (halved or quartered)
- 1/4 cup Red Onion (very finely minced)
- 3 tablespoons Toasted Pine Nuts (for buttery crunch)
Lemon-Tahini Vinaigrette
- 1/4 cup Extra Virgin Olive Oil (high quality)
- 3 tablespoons Fresh Lemon Juice (about 1 large lemon)
- 1 tablespoon Tahini (runny, well-stirred)
- 1 clove Garlic (grated or pressed into a paste)
- 1 teaspoon Honey or Maple Syrup (to balance acidity)
- 1/2 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Rinse the quinoa under cold running water for at least 30 seconds. This is crucial to remove the saponin, a natural coating that can make quinoa taste bitter.
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2
In a medium saucepan, combine the rinsed quinoa, 2 cups of broth (or water), and a pinch of salt. Bring to a vigorous boil over medium-high heat.
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3
Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 15 minutes. You'll know it's done when the liquid is absorbed and the quinoa looks like it has 'unfurled' its little white tails.
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4
Remove the pan from the heat and let it sit, covered, for 5 minutes. This steaming period ensures a fluffy texture rather than a mushy one.
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5
Remove the lid and fluff the quinoa gently with a fork. Spread it out on a large baking sheet to cool to room temperature; this prevents the herbs from wilting when mixed in.
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6
While the quinoa cools, prepare the dressing. In a small jar or bowl, whisk together the olive oil, lemon juice, tahini, grated garlic, honey, and black pepper until emulsified and creamy.
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7
Finely chop the parsley, mint, and dill. Ensure they are dry before chopping to prevent them from becoming a paste.
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8
Dice the cucumber, tomatoes, and red onion. If the cucumber is very watery, you can scoop out the seeds before dicing.
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9
In a large mixing bowl, combine the cooled quinoa with the chopped vegetables and the vast majority of the herbs (save a pinch for garnish).
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10
Drizzle the dressing over the salad and toss gently with large spoons until every grain of quinoa is lightly coated.
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11
Fold in the toasted pine nuts at the very end to maintain their crunch.
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12
Taste and adjust seasoning. You may want an extra squeeze of lemon or a pinch more salt depending on your preference.
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13
Transfer to a serving platter, top with the remaining fresh herbs, and serve immediately or chill for 30 minutes to let the flavors meld.
💡 Chef's Tips
Always toast your pine nuts in a dry pan over medium heat for 2-3 minutes until golden; the oils released make a massive flavor difference. If you find raw red onion too sharp, soak the minced pieces in cold water for 10 minutes then drain before adding to the salad. For the fluffiest quinoa, never stir it while it's simmering; let the absorption method do the work. Feel free to swap herbs based on the season—basil works beautifully in the summer, while chives add a lovely oniony bite. If making ahead, keep the dressing separate and toss just before serving to keep the herbs looking vibrant.
🍽️ Serving Suggestions
Pair this with grilled lemon-oregano chicken skewers for a complete Mediterranean meal. Serve alongside roasted sea bass or salmon to balance the richness of the fish. Stuff the salad into halved avocados for a light, healthy lunch. Enjoy with a side of warm pita bread and a dollop of creamy hummus. Accompany with a chilled glass of Sauvignon Blanc or a crisp Rosé.