Rainbow Quinoa Salad by @cuisinovia

35 min
Medium

6 servings

🌾

100 g

Quinoa

💧

360 ml

Water

🧂

0.4 g

Salt

🌿

60 g

Parsley

🍅

180 g

Tomato

🥒

900 g

Cucumbers

🫑

1

Green Pepper

🧅

200 g

Purple Onion

🌽

150 g

Corn Kernels

🌱

25 g

Fresh Mint

🫒

70 g

Black Olives

🧀

100 g

Feta Cheese

🎃

30 g

Pumpkin Seeds

🥜

55 g

Pine Nuts

🫒

80 ml

Olive Oil

🟡

15 ml

Dijon Mustard

🍯

21 g

Honey

🍋

30 ml

Lemon Juice

🍋

2 g

Lemon Zest

🌶️

0.5 g

Black Pepper

🧂

1.5 g

Salt

Preparation Steps

  1. Step 1/12

    Rinse 100 g quinoa under cold water, then add it to the small saucepan with 1 1/2 cups water and 1 pinch salt.

    quinoa
    water
    salt
    🥘small saucepan
    🥄measuring cups

  2. Step 2/12

    Bring the quinoa mixture to a boil on the stovetop, then cook for 10 to 15 minutes until the quinoa is tender but not mushy.

    quinoa
    water
    salt
    🥘small saucepan
    🥄wooden spoon

  3. Step 3/12

    Spread the cooked quinoa in an even layer on the baking sheet, then let it cool completely to stop the cooking.

    quinoa
    🍪baking sheet
    🥄wooden spoon

  4. Step 4/12

    Toast 55 g pine nuts in the dry skillet over medium heat, then transfer them to a plate when lightly golden.

    pine nuts
    🍳dry skillet
    🥄wooden spoon

  5. Step 5/12

    Finely chop 2 cups parsley and 1 cup fresh mint, then dice the tomato, cucumbers, and green bell pepper.

    parsley
    fresh mint
    tomato
    cucumber
    green bell pepper
    🔪chef's knife
    🪵cutting board
    🥄measuring cups

  6. Step 6/12

    Finely chop the red onion and slice the pitted black olives, then add them to the salad bowl.

    red onion
    black olives
    🔪chef's knife
    🪵cutting board
    🥣salad bowl

  7. Step 7/12

    Add the chopped herbs, diced vegetables, corn kernels, and crumbled feta cheese to the salad bowl, then toss lightly.

    parsley
    fresh mint
    tomato
    cucumber
    green bell pepper
    red onion
    black olives
    corn kernels
    feta cheese
    🥣salad bowl
    🥄wooden spoon

  8. Step 8/12

    Combine olive oil, Dijon mustard, honey, lemon juice, lemon zest, black pepper, and salt for dressing in the sealable jar.

    olive oil
    🟡Dijon mustard
    honey
    lemon juice
    lemon zest
    black pepper
    salt for dressing
    🫙sealable jar
    🥄measuring spoons
    🍋citrus zester

  9. Step 9/12

    Seal the jar and shake vigorously until the dressing is fully emulsified.

    olive oil
    🟡Dijon mustard
    honey
    lemon juice
    lemon zest
    black pepper
    salt for dressing
    🫙sealable jar

  10. Step 10/12

    Add the cooled quinoa, pumpkin seeds, and three-quarters of the toasted pine nuts to the salad, then mix well.

    quinoa
    pumpkin seeds
    pine nuts
    🥣salad bowl
    🥄wooden spoon

  11. Step 11/12

    Pour the dressing over the salad and toss until all ingredients are evenly coated.

    olive oil
    🟡Dijon mustard
    honey
    lemon juice
    lemon zest
    black pepper
    salt for dressing
    🥣salad bowl
    🥄wooden spoon

  12. Step 12/12

    Sprinkle the salad with the remaining toasted pine nuts and extra feta cheese, then serve immediately.

    pine nuts
    feta cheese
    🥣salad bowl
    🥄wooden spoon

Composition

Ingredients

Types

Grains, Water, Seasoning, Herbs, Vegetables, Dairy, Seeds, Nuts, Oils, Condiments, Sweeteners, Fruit

Ingredients

Quinoa, Water, Salt, Parsley, Tomato, Cucumbers, Green pepper, Purple onion, Corn kernels, Fresh mint, Black olives, Feta cheese, Pumpkin seeds, Pine nuts, Olive oil, Dijon mustard, Honey, Lemon juice, Lemon zest, Black pepper

Allergens

Milk, Tree nuts, Mustard

Dietetics

Dietary regimen

Vegetarian, Gluten-free, Mediterranean diet

Calories

345 kcal

Macro nutrients

Protein: 10g, Total fat: 23g, Saturated fat: 5g, Carbohydrates: 29g, Fiber: 6g, Sugars: 7g

Nutritional Information

Minerals

Calcium: 160mg, Iron: 3.4mg, Potassium: 710mg, Magnesium: 95mg, Sodium: 420mg, Zinc: 2mg

Vitamins

Vitamin A: 190mcg RAE, Vitamin C: 68mg, Vitamin K: 430mcg, Folate: 95mcg DFE, Vitamin B6: 0.35mg

Preparation

Time Information

Preparation

20 minutes

Cooking

15 minutes

Overall

35 minutes

Difficulty

Level

Medium (2/4)

Steps

12 steps

Equipments

Utensils

small saucepan, baking sheet, sealable jar, salad bowl, dry skillet, chef's knife, cutting board, measuring cups, measuring spoons, wooden spoon, citrus zester

Appliances

stovetop

Type

Type

Type Of Dish

Salad, Main Course, Side Dish

Occasions

Lunch, Summer, Picnic, Potluck, Meal Prep

Origin

Source

Platform

instagram

Original Creator

@cuisinovia

Origin

Cuisine

Mediterranean, Middle Eastern, Cypriot-inspired

Geographic

Greece, Mediterranean

Various

Aspect

Texture

Crunchy, Tender, Juicy, Creamy, Fluffy

Flavors

Fresh, Herbaceous, Tangy, Salty, Sweet, Nutty, Savory, Citrusy

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave longer than 2 hours because the salad contains feta cheese), fridge : 3 days (Store in an airtight container,Keep at or below 4°C / 40°F,For best crunch, store dressing and pine nuts separately when making ahead), freezer : (Not recommended because fresh cucumber, herbs, feta, and dressed vegetables lose their texture after thawing)