California Quinoa Salad

Ingredients

Equipment Needed

• •Fine-mesh strainer
• •Medium saucepan with tight-fitting lid
• •Rimmed baking sheet for cooling
• •Large serving bowl

Instructions

1. 1

   Rinse the quinoa thoroughly

   Place quinoa in a fine-mesh strainer and rinse under cold running water for a full minute, agitating the grains with your fingers. Quinoa is coated with saponins, natural compounds that taste bitter and soapy if left unwashed. The water will run cloudy at first, then clear. You'll know you're done when the water runs clean and the raw quinoa smells faintly grassy rather than musty.

   Some quinoa is pre-rinsed, but rinse it anyway. An extra minute of your time guarantees no bitter aftertaste.
2. 2

   Toast and cook the quinoa

   Transfer rinsed quinoa to a medium saucepan and set over medium heat. Stir constantly for two to three minutes until the grains are dry and you catch the scent of toasted nuts. This step is optional but worth the effort. Toasting drives off residual moisture and develops a subtle nuttiness. Add three cups of water and one teaspoon of salt. Bring to a boil, then reduce heat to low, cover, and simmer for fifteen minutes.

   Resist the urge to peek or stir during cooking. Quinoa steams like rice, and lifting the lid releases the heat you need.
3. 3

   Rest and fluff

   Remove the pot from heat and let it sit, covered, for five minutes. The grains continue absorbing moisture and the starches set. Uncover and fluff with a fork, separating any clumps. You should see tiny spiral tails unfurled from each grain. This is the germ, and it means you've cooked it properly. Spread the quinoa on a rimmed baking sheet and let it cool to room temperature, about fifteen minutes. A fan speeds this along.

   Spreading quinoa thin prevents steaming and clumping. Refrigerating hot grains creates condensation that makes your salad soggy.
4. 4

   Build the vinaigrette

   While quinoa cools, whisk together the olive oil, lemon juice, lemon zest, minced shallot, Dijon mustard, honey, and black pepper in a small bowl. Let this sit for at least ten minutes. The shallot mellows in the acid, losing its harsh bite while keeping its flavor. Taste and adjust salt. The dressing should be bright and assertive, knowing it will be distributed across a generous amount of grains and vegetables.

5. 5

   Prepare the vegetables

   Halve the cherry tomatoes through their equators, not stem to tip. They'll lie flat and release their juices more evenly. Cut the cucumber into half-inch dice, keeping the pieces roughly uniform so every forkful gets a fair share. If your cucumber has thick skin or large seeds, peel it and scoop out the watery center. English cucumbers rarely need this treatment.

6. 6

   Combine and dress

   Transfer cooled quinoa to a large serving bowl. Add tomatoes, cucumber, and three-quarters of the chopped herbs, reserving the rest for garnish. Pour the vinaigrette over and toss thoroughly with two large spoons, scraping the bottom to ensure even distribution. The grains should glisten. Taste now and add more salt if needed. Grains absorb salt readily, so be generous.

7. 7

   Add avocado and finishing touches

   Just before serving, halve the avocados, remove the pits, and cut the flesh into generous cubes directly in the skin. Scoop the pieces gently onto the salad. Avocado waits for no one. It oxidizes and turns gray within the hour, so this step happens last. Scatter feta, toasted pepitas, and reserved herbs over the top. Finish with a pinch of flaky sea salt. Toss gently at the table, or let guests serve themselves from the composed bowl.

   If transporting to a potluck, pack avocado separately with a squeeze of lemon juice and add at the venue.

Chef Tips

• •Choose avocados that yield slightly to gentle pressure but aren't soft enough to dent. Overripe avocados will mash when tossed and turn the whole salad murky.
• •Toast your pepitas in a dry skillet over medium heat, shaking frequently, until they puff and turn golden. This takes three to four minutes. The transformation in flavor is worth the attention.
• •Leftovers keep beautifully for three days refrigerated, though you'll want to add fresh avocado and a splash more lemon juice before serving again. The herbs will fade but the salad remains delicious.
• •For a heartier meal, add grilled chicken, seared shrimp, or crispy chickpeas. The base is sturdy enough to welcome protein without complaint.

Advance Preparation

• •Quinoa can be cooked up to four days ahead and refrigerated. Bring to room temperature before dressing, or the cold grains will mute the vinaigrette's brightness.
• •The vinaigrette keeps refrigerated for one week. Shake vigorously before using, as it will separate.
• •The complete salad (minus avocado) can be assembled up to 24 hours ahead and refrigerated. Add avocado, fresh herbs, and pepitas just before serving.
• •For potlucks, transport the dressed salad, avocado, and toppings in separate containers. Assemble on-site for the prettiest presentation.

Frequently Asked Questions

Nutrition Information

1 serving (about 370g)