First, Cook Your Quinoa Perfectly
The foundation of any great quinoa salad is fluffy, perfectly cooked quinoa, not a mushy mess. The secret is simple: use the right ratio of liquid to grain and don't disturb it while it steams. For every one cup of dry quinoa, use two cups of water or broth.
First, rinse your quinoa thoroughly in a fine-mesh sieve under cold water to remove its natural coating, called saponin, which can taste bitter. Combine the rinsed quinoa and liquid in a pot and bring it to a boil. Once boiling, reduce the heat to a low simmer, cover the pot with a tight-fitting lid, and let it cook for about 15 minutes, or until all the liquid has been absorbed. Remove it from the heat and let it stand, still covered, for another 5 minutes. Finally, fluff the quinoa with a fork. For extra flavour, some cooks like to toast the rinsed quinoa in the dry pot for a minute before adding the liquid.
A Taste of the Mediterranean
This salad is bright, fresh, and brimming with the classic flavours of the Mediterranean coast. It's a study in textures: the soft bite of quinoa, crisp cucumbers, juicy tomatoes, and briny olives, all tied together with a simple lemon-herb vinaigrette. For this recipe, you will need about 3 cups of cooked quinoa. In a large bowl, combine the cooled quinoa with 1 cup of chopped English cucumber, 1 cup of halved cherry tomatoes, ½ cup of sliced Kalamata olives, and ½ cup of crumbled feta cheese. For added protein and fibre, consider adding a can of drained and rinsed chickpeas. For the dressing, whisk together 3 tablespoons of extra virgin olive oil, the juice of one lemon, 1 teaspoon of dried oregano, and a pinch of salt and pepper. Pour the dressing over the salad, toss gently to combine, and garnish with fresh parsley or mint before serving.
Zesty Flavours from Mexico
Inspired by Mexican street corn, or 'elote', this salad is a vibrant mix of sweet, spicy, and savoury. The combination of corn, black beans, and a creamy lime dressing makes it both hearty and refreshing. Start with 3 cups of cooked and cooled quinoa. To this, add 1 can of drained and rinsed black beans, 1 cup of cooked corn (freshly grilled is best, but frozen or canned works too), 1 diced red bell pepper, and ½ a finely diced red onion. For the dressing, combine ½ cup of olive oil, the juice of two limes, one minced garlic clove, 1 teaspoon of chili powder, and ½ teaspoon of cumin. Whisk until smooth. Pour over the salad and toss well. Just before serving, stir in a generous handful of chopped fresh cilantro and, for a touch of authenticity, some crumbled Cotija cheese. If you can't find Cotija, Parmesan is a good substitute.
A Sweet and Savory Thai-Inspired Salad
This salad delivers the signature sweet, salty, and nutty flavours of Thai cuisine with a creamy peanut dressing. The addition of mango provides a burst of sweetness that perfectly balances the other ingredients. In a large bowl, mix 2-3 cups of cooked quinoa with 1 cup of shredded carrots, 1 cup of shredded red cabbage, 1 cup of cooked edamame, and ½ cup of chopped scallions. For a delightful twist, add 1 cup of diced fresh mango. The dressing is the star: in a separate bowl, whisk together ⅓ cup of creamy peanut butter, 2 tablespoons of rice vinegar, 2 tablespoons of soy sauce or tamari, 1 tablespoon of fresh grated ginger, one minced garlic clove, and the juice of one lime. Add water, one tablespoon at a time, to thin the dressing to your desired consistency. Pour over the salad, toss everything together, and top with chopped peanuts and fresh cilantro before serving.
Homage to Peru, Quinoa's Origin
No global tour of quinoa would be complete without a stop in its homeland, Peru. This recipe pays tribute to its Andean roots, featuring flavours that are central to Peruvian cuisine. A key ingredient is choclo, a type of corn with large, chewy kernels, and a hint of aji amarillo, a yellow chili paste with a fruity, medium heat. In a bowl, combine 3 cups of cooked quinoa with 1 cup of cooked choclo (frozen is available online or in Latin markets), 1 cup of halved cherry tomatoes, ½ a diced red onion, and 1 cup of crumbled queso fresco. For the simple dressing, mix 3 tablespoons of olive oil, the juice of two limes, and 1 teaspoon of aji amarillo paste. Add a pinch of salt and pepper. Toss the salad with the dressing and finish with a generous amount of chopped fresh cilantro. This salad is a simple, delicious nod to the ancient origins of this modern-day superfood.
