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Quinoa Salad

Pikantne Vegetarian Dishes Salads Dishes for Special Occasions 60 min Easy 16 wyświetleń ~28.68 PLN - (0)
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Description

A light, colorful quinoa salad — made with whole grain quinoa — perfect as a vegetarian alternative for New Year's Eve parties. The dish combines the subtly nutty flavor of cooked quinoa with juicy cherry tomatoes, crunchy cucumber, and sweet red bell pepper, while the lemon-mustard dressing adds freshness and acidity. The salad is visually appealing (contrasting reds, greens, and whites), filling due to its high content of plant protein and fiber, yet still light. Excellent for a cold buffet, in a party box, or as a side dish to warm meals. It can be served chilled or at room temperature, garnished with parsley and optionally crumbled feta.

Składniki (15)

Servings:
4
  • Quinoa 200 g
  • Water 400 ml
  • Extra virgin olive oil 0.2 łyżek
  • Lemon juice 60 ml
  • Dijon mustard 15 g
  • Cherry tomatoes 200 g
  • Fresh cucumber 150 g
  • Red bell pepper 150 g
  • Red onion 0.5 szt.
  • Garlic 2 ząbki
  • 🌿 Przyprawy
  • Parsley 1 pęczek
  • Salt 0.1 szczypt
  • Ground black pepper 2 szczypty
  • ✨ Opcjonalne
  • Feta 150 g
  • Avocado 0.8 szt.
💰 Szacowany koszt dania: ~28.68 PLN (7.17 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Quinoa

1

Measure 200 g of quinoa. Place the grains in a fine sieve and rinse under cold running water using your hand (vigorously rubbing the grains for about 30 seconds) until the water runs clear — this removes the bitter coating (saponins). Transfer the rinsed quinoa to a medium pot (capacity 1.5–2 L). Add 400 ml of water and 2 g of salt (from half the amount of salt on the list). Cover with a lid and bring to a boil over medium-high heat. When it starts to boil, reduce the heat to low and cook covered for 12–15 minutes, until the water is absorbed. After this time, turn off the heat and let the pot sit covered for 10 minutes to allow the grains to "rest."

Ingredients: Quinoa, Water, Salt
Use a fine sieve to rinse the quinoa and a pot with a lid. An ideal pot has a diameter of 18–20 cm. Do not remove the lid while cooking — you will lose the steam needed to puff the grains. Quinoa is ready when the grains become translucent and a delicate 'tail' of the white germ appears; the consistency should be fluffy, not mushy.

Vegetables

2

Prepare the vegetables: wash the cherry tomatoes (200 g) and cut them in half. Cut the cucumber (150 g) lengthwise, scoop out the seeds with a large spoon if they are watery, and then dice it into about 1 cm cubes. Cut the red bell pepper (150 g) in half, remove the seed pod and white membranes, and dice it into pieces similar in size to the cucumber. Peel the red onion (80 g) and slice it into thin half-rings (or chop it finely if you prefer less sharp pieces). Coarsely chop the parsley (30 g) with a knife. Finely chop the garlic (10 g – 2 cloves) or press it through a garlic press.

Ingredients: Cherry tomatoes, Fresh cucumber, Red bell pepper, Red onion, Parsley, Garlic
Use a sharp chef's knife and a stable cutting board. If you don't feel confident cutting the pepper, first cut it in half, lay it flat on the board, and slice it into strips, then into cubes. To prevent the onion from being too sharp, chill it in the refrigerator for 10 minutes or blanch it in boiling water for 20–30 seconds and drain.

Dressing

3

Prepare the dressing: in a small bowl, combine 30 ml of olive oil, 60 ml of lemon juice, and 15 g of Dijon mustard. Add 1 g of salt (leave the rest of the salt for seasoning) and 1 g of pepper (or to taste). Add finely chopped garlic (10 g) and vigorously mix with a fork or whisk for about 30–60 seconds, until the ingredients are combined — the dressing should become a slightly emulsified, smooth, and pourable consistency. Taste and add more lemon juice or salt if needed.

Ingredients: Extra virgin olive oil, Lemon juice, Dijon mustard, Garlic, Salt, Ground black pepper
Use a small bowl and a whisk or fork. If the dressing separates, add another teaspoon of mustard and stir again — mustard helps stabilize the emulsion. A common mistake is adding too much salt at the beginning; it's better to season after mixing with quinoa and vegetables.

Assembly and serving

4

In a large bowl, transfer the cooled quinoa (after the 'Quinoa' step, it should be warm or at room temperature). Add the chopped tomatoes, cucumber, bell pepper, red onion, and chopped parsley. Drizzle with the prepared dressing and gently mix with two spoons or spatulas for 1–2 minutes, so that the ingredients combine but the vegetables remain crunchy. Taste and adjust with additional salt (to taste) and pepper if needed. If using feta (optional), crumble it on top and gently fold it in. If adding avocado (optional), dice it and gently mix it in at the very end to avoid mashing the flesh.

Ingredients: Quinoa, Cherry tomatoes, Fresh cucumber, Red bell pepper, Red onion, Parsley, Feta, Avocado, Lemon juice, Extra virgin olive oil, Dijon mustard
Use a large bowl (at least 3 L) and two salad spoons. Mix gently to avoid turning the ingredients into mush. If the salad is to be served later, do not add avocado or feta long before serving — add them 10–15 minutes before serving to maintain texture.

Resting and Serving

5

Set the salad aside in the refrigerator for at least 15–30 minutes before serving to allow the flavors to meld. For New Year's Eve, you can prepare the salad in advance and keep it chilled; take it out 10–15 minutes before serving so it’s not too cold. Serve in a large serving bowl, sprinkled with fresh parsley and optionally additional feta on top.

Ingredients: Parsley, Feta, Avocado
The best serving dish is a wide, shallow bowl that showcases the colors of the ingredients. Do not leave the avocado salad for a long time — it will brown. If you want to keep avocado pieces for longer, drizzle them with a bit of lemon juice.

Fun Fact

💡

Quinoa was cultivated 5000 years ago in the Andes and was referred to by the Incas as the 'mother of all grains'. In recent decades, it has gained worldwide popularity as a valuable pseudocereal with a high protein content.

Best for

Sylwester 2025 przyjęcia finger food lunch do pudełka letni grill i piknik

Tips

🍽️ Serving

Serve the salad in a large, flat bowl to showcase the colors. Arrange the feta and sliced avocado on top just before serving. For a complete New Year's Eve menu, serve alongside a plate of hummus, grilled vegetables, and fresh bread. You can also add a handful of toasted sunflower seeds for crunch.

🥡 Storage

Store the salad in an airtight container in the refrigerator for up to 48 hours (without avocado and without crumbled feta mixed with dressing — add these just before serving). Quinoa retains its texture, but the vegetables lose some crunch. It's best to add avocado just before serving. Reheating is not recommended — the salad tastes best chilled or at room temperature.

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