Ingredients:

  • 1.5 cups dry Quinoa (tri-color or white)
  • 1 large English Cucumber, diced
  • 1 Red Bell Pepper, diced
  • 1 cup Shelled Edamame, thawed
  • 1/2 cup Feta Cheese, crumbled (optional, omit for vegan)
  • 1/2 cup Extra Virgin Olive Oil
  • 1/4 cup Fresh Lemon Juice
  • 1 Tbsp Red Wine Vinegar
  • 1 tsp Dijon Mustard
  • 1 clove Garlic, minced (implied)
  • 1/2 cup Fresh Parsley (flat-leaf), chopped
  • 2 Scallions, chopped
  • 1 tsp Dried Oregano
  • 1/2 tsp Salt (plus more to taste)

Instructions:

  1. Rinse quinoa thoroughly under cold running water until the water runs clear (this removes saponin and prevents bitterness). Cook the quinoa according to package directions in water or vegetable broth for 15 minutes.
  2. Turn off the heat and allow the quinoa to steam, covered, for 5 minutes without lifting the lid. Fluff with a fork and spread it on a sheet pan to cool completely before mixing into the salad base.
  3. While the quinoa cools, dice the English cucumber and red bell pepper into uniformly small pieces. Chop the fresh parsley and scallions.
  4. In a medium bowl, vigorously whisk together the Extra Virgin Olive Oil, Fresh Lemon Juice, Red Wine Vinegar, Dijon Mustard, minced Garlic, Dried Oregano, and 1/2 tsp of Salt until a slightly thickened emulsion forms.
  5. In a large bowl, combine the cooled quinoa, diced cucumber and bell pepper, thawed shelled edamame, parsley, and scallions. Pour the vinaigrette over the mixture and toss gently until all ingredients are evenly coated.
  6. Stir in the crumbled feta cheese (if using) and serve immediately, or cover and refrigerate for up to 4 days as a make-ahead meal.