The Basics: How to Make Quinoa Salad

Published on Friday, July 18, 2008, by CHOW Food Team / Edit Post

The Basics: How to Make Quinoa Salad

Healthy, tasty, vegetarian

From the store to the kitchen to the table: We outline the steps that get you from something raw to something cooked using simple ingredients, free of measurements and complicated techniques. A method that you can have in your back pocket and whip out whenever you like. We call it recipe-free cooking.

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You'll need:

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  • a strainer
  • a medium pot or saucepan
  • a large bowl
  • a knife
  • a spoon
  • one (12-ounce) box of quinoa
  • salt and pepper
  • three tomatoes
  • a couple of handfuls of your favorite olives
  • half a lemon
  • olive oil
  • crumbly cheese such as feta, blue, or ricotta salata (optional)

Illustrations by Bill Russell

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POST A COMMENT |14 Comments

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  • Phil, I would rinse the quinoa. There's really no good reason not to -- it doesn't take that long, and you're better safe than sorry.

    I really like to make a quinoa salad that is southwestern/tex-mex in style: with black beans, corn, red onion, bell pepper, and a lime-cilantro vinaigrette. Quinoa has a real affinity for beans and corn IMO.

  • I think I could go along with eating this with the ricotta salada,,and some Kalamata olives,and sun dried tomatoes with thinly sliced radishes hmmmm phil

  • I am confused do you rinse the quinoa,or not??There seems to be a difference of opinion.I have never eaten quinoa,and does it have a bitter taste at the end if you don't rinse??

  • i make the same salad adding sliced artichoke hearts

  • You need to rinse your quinoa before cooking, and the easiest way is in a strainer. Quinoa has a natural coating called saponin on it that is bitter - and it will make your final taste bad if you don't rinse first.

  • Yes you shouldn't have to strain your quinoa at all. Simmer and set is the easiest way to cook quinoa and is super easy. See www.quinoa365.com for easy instructions.

  • I like to "seal" my quinoa by frying it up quickly in a bit of oil before adding liquid and letting it simmer. Turns out great.

  • Quinoa is an excellent substitute for bulgar wheat and/or couscous if you're cooking for people who can't eat wheat.

  • This recipe looks delicious, but I prefer the method used to cook quinoa in this recipe:
    http://www.epicurious.com/recipes/food/views/QUINOA-WITH-GRILLED-ZUCCHINI-GARBANZO-BEANS-AND-CUMIN-242997

    It's easy to remember to use 1 cup of quinoa to 2 cups of water. Also this method does not require straining. Heating the olive and spices in the saucepan before cooking the quinoa adds nice flavor.

  • jonasb, did you pay for it? :)

  • My fave quinoa pilaf is made with tomatoes, onions, artichoke hearts, peppers, zuchinni, parsley and diced chicken with lemon and olive oil or Paul Newman dressing. You can really make any kind of meal with it, its so versatile. I even treat it like couscous and make it with nuts, raisins, coconut or fruit and maybe a little goat cheese. Mmmm.

  • this is very similar to a fantastic ina garten recipe, but hers is with brown rice instead of the quinoa.

  • 'Jonasb' i'm assuming its called 'recipe free' because the steps are not in the traditional recipe format and I must say that this Idea is great for giving a lot of recipes a much more 'anyone-can-do-it' feel.

    Im very interested in trying this with ricotta insalata, a good peppery tuscan or sicilian olive oil and some olives. This has to be good!

  • How is this recipe-free? There's an ingredient list plus cooking and assembly steps. What's wrong with calling it a recipe?