How To make Herbed Quinoa Salad

Why Restaurant Quinoa Is So Much Better

Why Restaurant Quinoa Is So Much Better

00:00 Intro
00:47 Washing Quinoa
02:13 Quinoa : Water Ratio
03:23 Cooking Quinoa
04:14 Resting and Fluffing Quinoa
05:42 Storing Quinoa
06:46 Crispy Quinoa

1.5 cups of quinoa
1.75 cups water for instant pot or a rice cooker (2 cups of water for a regular pot)
2 tsp Diamond Crystal Kosher (or 1 tsp table salt)

Put quinoa into a pot you plan to use to cook it and cover with lots of cold water (this is not the measured water). Agitate with your hand and drain well through a fine mesh sieve. Repeat until the water is no longer soapy looking. Return quinoa to the pot and add the right amount of water for your kind of pot. Add the salt.

Instant pot or rice cooker: Seal the pot. Press the Rice button. Turn off “Keep Warm”. Let the cycle run and wait for the pressure to drop naturally. I set my timer for 1 hour after pressing the Rice button to make sure my quinoa is thoroughly rested.

Regular pot: Set over high heat and bring to a boil uncovered. Reduce heat to low, cover and cook for 20 min. Take off heat. Don’t uncover. Let rest for 20 min.

Fluffing quinoa:
Rake the quinoa with a fork gently starting with the top layer and gradually working your way down. If you encounter any sticking. Cover quinoa with a paper towel and let it cool an extra 15-30 minutes. Then continue to gently rake with a fork until all the grains separate.

Storing quinoa:
Cool quinoa completely and store in an airtight container in the fridge for up to a week or freeze. Use in salads cold or rewarm in a pan on moderate heat with some butter or olive oil.

Crispy quinoa:
Cook, cool, and fluff quinoa as described above. Put just enough quinoa into a cast iron or non-stick skillet to create a very thin layer (a 12 inch skillet holds 150g of cooked quinoa comfortably). Add 1 tsp olive oil and rub into quinoa with your hands to help separate the grains. Set over moderate heat and cook until quinoa starts to steam. Once you see steam, you have to stir very often (roughly every minute). For the first 10 minutes, you shouldn’t see any color. Somewhere between 10 and 20 minute mark your quinoa should start to brown. Cook until it feels completely dry, crispy, and brown. Cool completely and store in an airtight container at room temperature for up to a month.

Before serving, toss with the seasoning of your choice. It’s good to include something acidic (lemon juice, lime juice, pomegranate molasses, or some vinegar), something aromatic (za’atar, smoked paprika, etc), olive oil, and salt.

Here is the za’atar that I use:

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How to Cook A Healthy Herb Quinoa

Learn how to cook a herb quinoa with Chef Fernando from LearnToCook.com. For the complete recipe to accompany this video please visit

Fresh Food Farmacy: Orange and Herb Quinoa Salad.

Herb Encrusted Chicken Paillard with Spicy Lemon Quinoa Salad

This is for all you white meat fans and/or those that have to live with someone who loves white meat! You'll never go back after you cook your chicken breast like this. Full recipe:

The Best Quinoa Salad or Side Ever!!

The best herbed quinoa dish ever. Perfect for meal prep on it’s own or accompanied by any choice of protein. I really need you to trust me on this and if you are not a lover of quinoa I totally understand where you’re coming from. I never liked quinoa as many times as I tried it and something about the smell set me off. I was determined to make it taste amazing and to fall in love as I now have. If you follow my steps and make it exactly how I’m showing you I totally believe I can convert you. I made a poll the other day about what you all would like to see and the most common answer was “ salads ” and I am here to deliver. For this dish you will need:
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1 cup dry quinoa rinsed really well
2 cups water + dash of salt
finely diced mint + parsley to taste (1/4 cup total)
1/2 finely diced cucumber
1/2-1 squeezed lemon juice to taste
pinch of salt for the salad
1-2 teaspoons olive oil
cranberry goat cheese or feta is optional — you can use any cheese
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Please note: You have to rinse the quinoa really well if the smell bothers you as this will wash everything away and you will be left with the most delicious mild tasting quinoa. You can add almonds or any nuts or seeds to the salad too. Dry cranberries would be amazing too instead of goat cheese. Feel free to make it your own. Please cook your quinoa as per the package directions with 1-2 ratio. 1 cup quinoa to 2 cups liquid. Water or broth work.
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1. Rinse the quinoa really well under water for at least 3 to 5 minutes. Add it to a pot with water and a dash of salt. Let it come to a boil and as soon as it’s boiling reduce the heat to low cover it and let it simmer for 14 to 16 minutes or until it’s nice and fluffy and the water has evaporated. Let it cool a bit and in the meantime you can finally diced your herbs and cucumber. Add the cold quinoa to a bowl with the finely diced herbs , cucumber , salt to taste , lemon juice , olive oil and stir. Top off with goat cheese or any toasted nuts too. Enjoy and follow for more.

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Quinoa Salad

I've had this Quinoa Salad the last five days in a row. It's colourful, fresh and super filling as it’s packed with protein and fibre. It's also vegan, gluten free and dairy free.

Enjoy!

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