Quinoa Salad with Lemon Vinaigrette
Refreshing Mediterranean Quinoa Salad Tossed with Cucumbers, Cherry Tomatoes, Macadamia Nuts, and Pomegranate Pearls
This clean and vibrant Mediterranean-inspired quinoa salad combines stock-infused grains with crisp cucumbers, sweet cherry tomatoes, and a zesty lemon-honey dressing.
The secret is cooking the quinoa in a rich chicken or vegetable stock rather than plain water to build deep flavor, then tossing with crisp produce right before serving to maintain crunch. Enjoy the recipe!
Recipe
- Cook Quinoa: Rinse raw quinoa thoroughly to remove bitter saponin. Cook in chicken or vegetable stock with a bay leaf using a rice cooker or saucepan. Fluff with a fork and cool completely to room temperature.
- Whisk Vinaigrette: In a small glass bowl, whisk together lemon juice, extra-virgin olive oil, honey, chopped coriander or mint, salt, and cracked black pepper until smooth and emulsified.
- Combine Base: Toss the seeded, cubed cucumber and halved cherry tomatoes into a large mixing bowl with the fully cooled, fluffed quinoa.
- Dress & Garnish: Pour the lemon vinaigrette over the salad just before serving, gently fold to coat, and top with chopped roasted macadamia nuts and pomegranate pearls.
💡 Chef Notes & Tips
- Seeding Cucumbers: Scrape out the watery central seed rib from cucumbers before cubing to prevent excess moisture from pooling and diluting your dressing.
- Vegan Adaptation: Use vegetable broth, replace the honey with pure maple syrup or agave nectar, and enjoy a naturally gluten-free and dairy-free dish.
