Lemon Herb Quinoa Salad

The Method for Lemon Herb Quinoa Salad

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1. Rinse the quinoa in a fine sieve under cold running water for a full minute, rubbing it with your fingers. Do not skip this.

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2. Toast the drained quinoa in a dry pan for 3 minutes until it smells nutty and the grains start to pop.

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3. Add the stock and salt, bring to the boil, then cover and simmer on the lowest heat for 15 minutes.

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4. Take off the heat and leave covered for 10 minutes, then fluff with a fork. The little white germ rings should have uncoiled from each grain.

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5. Whisk all the dressing ingredients together until emulsified.

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6. Pour half the dressing over the warm quinoa and fold it through. Spread it out on a tray to cool quickly.

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7. Soak the diced red onion in cold water for 10 minutes, then drain, to soften its bite.

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8. Once the quinoa is at room temperature, fold through the cucumber, tomatoes, onion, herbs and remaining dressing.

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9. Fold in the feta and nuts last so they stay in distinct pieces, and check the seasoning before serving.

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Tips That Matter

• Rinse thoroughly. Unwashed quinoa tastes bitter and soapy, and people blame the quinoa.
• Dress it warm. This is the step that makes the difference.
• Spread it on a tray to cool rather than leaving it in the pan, where it steams and clumps.

Swaps and Variations

• An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.

Serve It With

Grilled chicken, halloumi or salmon · Warm flatbread and hummus · A crisp white wine

Keeping and Reheating

Refrigerate up to 4 days. Add the herbs and nuts fresh if making more than a day ahead.

Nutrition per Serving

Per serving, an approximate calculation from the ingredient list. Treat it as a rough guide: an ingredient listed without an amount is not counted, so the figures run low. How the figures are worked out.