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Large white plate with quinoa salad, pickled onion and vegan feta.
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Actually Good Quinoa Salad

Cook Time50 minutes
Total Time50 minutes
Servings: 4 to 6
Calories: 443kcal
Author: Nisha Vora

Ingredients

  • 1 cup (180g) uncooked quinoa
  • 4 tablespoons extra virgin olive oil, divided

1 pound (450g) Vegetables (pick 2 or 3; see Note 1)

  • Spring: asparagus, snap peas, fennel (early spring)
  • Summer: sweet cherry/grape tomatoes, halved
  • Fall: any winter squash
  • Winter: fennel, broccoli or cauliflower or Brussels sprouts

Marinated Chickpeas

  • 1 (15-ounce/425g) can chickpeas, drained and rinsed
  • 1 medium shallot, finely diced (or ¼ cup / 30g finely diced red onion)
  • 1 medium lemon, zested + 2 tablespoons juice (more juice for the end)
  • 1 1/2 tablespoons pomegranate molasses (or aged balsamic vinegar, see Note 2)
  • 1 big handful (1 cup / 16g) of flat-leaf parsley leaves (or basil or dill, depending on vegetable used), chopped
  • 2 garlic cloves, crushed with a press or grated finely
  • 1 teaspoon kosher salt
  • Freshly cracked black pepper
  • ¼ teaspoon red pepper flake (optional for a touch of heat)
  • 1/2 cup (70g) roasted almonds and/or pistachios, chopped (optional; see Note 3 for nut-free)

Optional mix-ins

  • ½ cup (60g) vegan feta, crumbled
  • Something pickled, like pickled onions
  • A big handful of sweet cherry tomatoes, halved or quartered

Instructions

  • Bring 1 ¼ cups of water (300 mL) to a boil. Meanwhile, rinse the quinoa in a fine mesh sieve under cool running water.
  • Once the water is boiling, add the rinsed quinoa and a pinch of salt. Reduce the heat to low and cook, covered, until the liquid has evaporated and quinoa is tender, about 12 minutes. Open the pot and fluff with a fork. Transfer quinoa to a sheet pan and spread out in an even layer. Allow to cool somewhat.
  • Preheat the oven to 425ºF/218ºC. Arrange a rack in the bottommost and in the top third of the oven.
  • Meanwhile, slice your vegetables (see Note 1).
  • Spread the vegetables out on a sheet pan in a single layer as much as possible. Drizzle with about 1 tablespoon of olive oil. Season with salt and pepper to taste.
    a. If the quinoa is not done yet, start on the chickpeas (step 8).
  • To the cooked quinoa on the other sheet pan, toss with 1 ½ tablespoons oil and ½ teaspoon kosher salt. Mix with your hands to coat. Spread out with as little overlap as possible.
  • Roast the quinoa and veggies: Transfer the vegetables to the bottom rack and quinoa to the upper rack. After 15 minutes, toss the quinoa (no need to toss veggies). Continue baking, checking the quinoa every 5 minutes until the quinoa is crispy and golden brown in spots and the vegetables are tender and browned in spots (they both should take about 25 minutes).
  • Meanwhile, in a large bowl, combine the chickpeas, shallot, 1 ½ tablespoons olive oil, lemon zest and 2 tablespoons juice, pomegranate molasses, herbs, garlic, salt, pepper to taste, and red pepper flakes if using. Toss well and set aside to marinate for 10 minutes or longer. Toss a few times.
  • Add the roasted vegetables, toasted quinoa, and toasted nuts to the marinated chickpeas. Gently toss. Crumble in the feta if using and sprinkle with a pinch of salt and pepper to taste. Before serving, squeeze a little lemon juice on top if you have leftover lemon from the marinated chickpeas.

Video

Notes

General note: The prep time says 0 minutes because you’ll prep while other things are cooking (e.g., you’ll slice the vegetables while the quinoa cooks, you’ll marinate the chickpeas while the vegetables and quinoa roast).
Note 1
Asparagus: trim ends and cut into one-inch pieces.
Snap peas: keep whole.
Fennel: cut the bulb in half lengthwise, then cut crosswise into ⅓ inch slices (keep fronds for garnish).
Cherry tomatoes: halved.
Winter squash: Cube into bite-size pieces or thinly slice.
Broccoli or cauliflower: small-medium sized florets.
Brussels sprouts: small ones, halved; larger ones, quartered.
Note 2
My favorite pomegranate molasses brand is Al Wadi 100% natural. Find it directly from Amazon.com (affiliate link) or OliveNation.com. Or, if you have a Middle Eastern market near you, you’ll find options there too. You can substitute it with a good-quality aged balsamic vinegar instead. Start with just 1 tablespoon, give it a taste, then add more as needed.
Note 3
Sub with toasted pepitas or sunflower seeds; no need to chop. If raw, toast them first. Add to a dry frying pan over medium heat. Toast, stirring occasionally, until nutty and a few shades darker, 4 to 5 minutes.