Quinoa Salad with Lemon Vinaigrette
Toasted slivered almonds, chewy golden raisins, and peppery arugula take center stage in this fresh and flavorful quinoa salad with lemon vinaigrette.
Let’s just get this out of the way right off the bat: quinoa can be…kind of boring. Or worse, it can taste a bit bitter. When I first started eating quinoa, it was often served plain as a (less satisfying) stand in for rice. I didn’t dislike it, but I never craved it either.
Quinoa and I are in a better place now, though. Thank you for asking. Tossed with veggies, nuts, fruit, or cheese and a tangy dressing, quinoa transforms into a downright addictive side dish or light lunch. And that’s exactly what we’re going to do here.
How do I make this quinoa salad?
This is an easy one! Cook your quinoa on the stove according to package directions. Typically, this involves combining the quinoa with a measured amount of water, bringing it to a boil, and then simmering while covered. You’ll know it’s done when the quinoa cracks open, exposing its tiny white spirals.
While the quinoa simmers, make the vinaigrette by combining lemon juice, dill, Dijon mustard, honey, and spices and then slowly whisking in some olive oil. Then, toast the slivered almonds. This step isn’t required, but it intensifies the almond flavor and helps bring out the nuttiness of the quinoa. It only takes a few minutes in a dry pan. It’s such a low maintenance step that you could probably get away without washing the pan afterwards.
Add the almonds, golden raisins, and a few handfuls of arugula to a large bowl. Dump the cooked quinoa into the bowl, followed by the lemon vinaigrette. As you toss the ingredients to combine, the warm quinoa will absorb some of that lemony goodness and the arugula will wilt slightly. Though this salad can (and should) be eaten warm or cold, that initial dose of dressing onto steamy quinoa ensures maximum flavor.
I’d definitely put this quinoa salad on your summer menu. It’s healthy without sacrificing bold flavors and satisfying textures. It makes wonderful leftovers. As usual, feel free to make this your own by adding any lingering herbs, produce, fruit, nuts, or cheese. Though I didn’t include it last time I made this salad, crumbled feta or goat cheese would make a lot of sense.
If you use this recipe to inspire your cooking, send me a note, leave a comment, or tag me on Instagram @cookwithq. I love seeing what you’re creating and connecting with you through food.
Quinoa Salad with Lemon Vinaigrette
Ingredients
For the dressing
- juice of half a lemon about 1 tablespoon
- 1 tablespoon chopped dill substitute 1 teaspoon dried dill or other dried herb of choice
- 2 teaspoons Dijon mustard
- 1 tablespoon honey
- ¼ teaspoon salt
- ¼ teaspoon garlic powder
- a few grinds of black pepper
- ¼ cup olive oil
For the salad
- ¼ cup slivered almonds toasted
- ¼ cup golden raisins
- a few handfuls of arugula
- ¼ cup crumbled feta or goat cheese optional
- 1 cup quinoa uncooked
Instructions
- Cook quinoa according to package directions.
- While the quinoa cooks, make the dressing. Combine the lemon juice, chopped dill, Dijon mustard, honey, garlic powder, salt, and pepper. Slowly whisk in the olive oil until the dressing emulsifies.
- Toast the almonds in a dry pan over medium heat for 4-5 minutes. They’re done when you start to smell them.
- To a large bowl, add the toasted slivered almonds, golden raisins, arugula and cheese (if using).
- Add the warm, fully cooked quinoa to the bowl. Pour in dressing to taste and mix the salad together to combine.
- Taste and adjust for seasoning. The dressing already has salt and pepper in it, but you may like a little extra.