Best Quinoa Salad
A vibrant and crunchy quinoa salad featuring fresh vegetables, a zesty lemon-Dijon dressing, and added crunch from pistachios.
Ingredients
Salad Ingredients
- 2 cups cooked quinoa (from 1 cup dry) Rinse well before cooking to remove bitterness.
- 1 cup broccoli, cut into small pieces Chop into small florets.
- 1 cup Brussels sprouts, sliced thin (shaved) Use a mandoline or a sharp knife.
- 1 cup carrots, peeled and grated
- 1 cup celery, sliced
- 1 cup Persian cucumber, sliced
- 1 cup cherry tomatoes, halved or quartered
- 1/4 cup red onion, thinly sliced
- 2-3 green onions, sliced
- 1/2 cup Kalamata olives Omit for a milder flavor or replace with capers.
- 1/4 cup pistachio nuts, roughly chopped Can swap with toasted almonds or pepitas.
Dressing Ingredients
- 1 1/2 tablespoons Dijon mustard
- 1/4 cup freshly squeezed lemon juice
- 1 teaspoon apple cider vinegar
- 2 teaspoons honey or pure maple syrup Maple makes it vegan.
- 2 small cloves garlic, finely minced Omit for low-FODMAP version.
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 3/4 cup extra virgin olive oil
- 1/2 teaspoon kosher salt Add salt at the end.
- 1/4 teaspoon freshly ground black pepper
Instructions
Cooking Quinoa
- Add 1 cup quinoa and 2 cups water to a pot. Bring to a boil, then reduce heat to a simmer. Cover and simmer on low for 15–20 minutes until water is absorbed. Remove from heat and let sit, covered, for 20 minutes. Fluff with a fork. Cool to room temperature, then transfer to a bowl, cover with plastic wrap, and refrigerate until chilled (about 30 minutes).
Preparing Vegetables
- While quinoa cools, chop broccoli into small florets, shave Brussels sprouts thin, peel and grate carrots, slice celery, cucumber, cherry tomatoes, red onion, and green onions.
Making the Dressing
- In a mason jar add Dijon mustard, lemon juice, apple cider vinegar, honey or maple syrup, minced garlic, oregano, basil, and olive oil. Seal tightly and shake vigorously until emulsified.
Assembling the Salad
- In a large bowl combine chilled quinoa and all prepared vegetables, olives, and pistachios. Toss gently to combine.
Dressing and Serving
- Drizzle dressing over the salad and toss gently so every ingredient is lightly coated. Taste and season with kosher salt and freshly ground black pepper.
- Serve right away or refrigerate for at least 30 minutes to let flavors meld.
Notes
Keep about 1–2 tablespoons of dressing aside if you plan to serve leftovers; it refreshes the salad after refrigeration. Store in an airtight container in the refrigerator for 3–4 days.