I made this quinoa salad for a potluck years ago and brought the recipe card along because I figured someone would ask. Easy fix. Toasting the quinoa in a dry pan before adding the broth is the step most recipes leave out, and it’s the one that makes it taste like something rather than just a protein-forward filler. Soybeans and white kidney beans together sound redundant, but they give the salad heft without making it heavy. Bright parsley, scallions, cherry tomatoes, and a mustard-lemon dressing keep it from going stodgy. Good the day it’s made, better the next morning.
How to Make Quinoa Salad
Toast the quinoa
Ten minutes in a dry pan over medium-high heat, stirring constantly until the seeds are light brown and smell nutty. This step is what separates this salad from a bowl of beige grain. Don’t rush it and don’t walk away.
The dressing proportions
A heaping tablespoon of grainy Dijon is not a subtle amount, and that’s correct. It holds the olive oil and lemon juice together and gives the dressing backbone. Taste and adjust acidity after tossing; the quinoa absorbs a lot. 
Quinoa Salad
- Total Time: 48 minutes
- Yield: Serves 6
- Diet: Vegetarian, Vegan, Gluten-Free
Description
A bright and flavorful quinoa salad, perfect for a potluck or a light lunch. Gently tossed with herbs and a zesty lemon dressing.
Ingredients
- 2 cups (473 ml) quinoa
- 2 cups (473 ml) vegetable broth
- 1 can soy beans
- 1 can white kidney beans
- 1 bunch flat leaf parsley
- 0.5 cups (118 ml) sliced scallions
- 1 pint (473 ml) cherry tomatoes
- 1 lemon zest
- 1 lemon juice
- 1 heaping Tablespoon grainy Dijon mustard
- 0.5 cups (118 ml) olive oil
- salt and pepper
Instructions
- Rinse quinoa in cold water to remove the bitter coating.
- Put the quinoa into a heavy-bottomed, shallow pan over medium-high heat. Toast for ten minutes, stirring constantly, until the seeds are light brown and aromatic.
- Remove the pan from the heat, stir in vegetable broth, return to the burner, increase the heat, bring to a boil, then reduce the heat, cover the pan, and simmer until al dente (about 18 minutes).
- Drain any remaining liquid from the quinoa, set it aside, covered, for five minutes before fluffing with a fork and transferring to a large bowl to cool.
- Add beans, parsley, scallions, cherry tomatoes, and lemon zest.
- For the dressing:
- Combine lemon juice, mustard, olive oil, salt, and pepper to taste.
- Add the dressing to the quinoa and bean mixture, gently stir together, and serve at room temperature.
Notes
- For a richer flavor, toast the quinoa for a few extra minutes, until deeply golden brown.
- Substitute other beans, such as chickpeas or black beans, for the soybeans or kidney beans.
- To make ahead, prepare the salad without the dressing and store separately; combine just before serving to maintain freshness and prevent soggy quinoa.
- Prep Time: 20 minutes
- Cook Time: 28 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5
- Sodium: 300
- Fat: 18
- Saturated Fat: 3
- Unsaturated Fat: 12
- Carbohydrates: 50
- Fiber: 8
- Protein: 12
Frequently Asked Questions
Why do you toast the quinoa before cooking it?
Toasting removes the bitter natural coating and develops a nutty flavor. It takes about 10 minutes over medium-high heat with constant stirring. You’ll know it’s ready when the seeds turn light brown and smell fragrant.
Can I use other beans in this salad?
Chickpeas or black beans both work well here. The recipe calls for soy beans and white kidney beans, but any canned bean that holds its shape after draining will do.
How long does this salad keep in the fridge?
It lasts 3 to 4 days stored in an airtight container. The flavors actually improve after a few hours as the quinoa absorbs more of the lemon and mustard dressing.
