Description
For the Quinoa Salad:
1 cup quinoa, rinsed and cooked
½ cup dried cranberries
½ cup ricotta cheese
¼ cup toasted walnuts, chopped
¼ cup fresh parsley, chopped
¼ cup red onion, finely diced
For the Lemon Vinaigrette:
¼ cup olive oil
2 tablespoons lemon juice
1 teaspoon lemon zest
1 teaspoon honey
½ teaspoon Dijon mustard
¼ teaspoon salt
¼ teaspoon black pepper
Directions:
In a small bowl, whisk together olive oil, lemon juice, lemon zest, honey, Dijon mustard, salt, and black pepper to make the vinaigrette.
In a large bowl, combine cooked quinoa, dried cranberries, toasted walnuts, parsley, and red onion.
Pour the lemon vinaigrette over the quinoa mixture and toss to combine.
Gently fold in the ricotta cheese.
Serve immediately or chill for 15 minutes to allow flavors to meld.
Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Kcal: 320 kcal per serving
Servings: 4
Step-by-Step Guide
Follow these detailed instructions for perfect results every time.
- Cook the Quinoa: Rinse 1 cup of quinoa under cold water in a fine-mesh strainer. Combine with 2 cups of water or broth in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and allow to cool slightly.
- Toast the Walnuts: While the quinoa cooks, place ¼ cup of chopped walnuts in a dry skillet over medium heat. Toast for 3-5 minutes, stirring frequently, until fragrant and lightly browned. Transfer to a plate to cool.
- Prepare the Vinaigrette: In a small bowl, combine ¼ cup olive oil, 2 tablespoons lemon juice, 1 teaspoon lemon zest, 1 teaspoon honey, ½ teaspoon Dijon mustard, ¼ teaspoon salt, and ¼ teaspoon black pepper. Whisk vigorously until the mixture is fully emulsified.
- Combine the Salad: In a large mixing bowl, add the cooled quinoa, ½ cup dried cranberries, the toasted walnuts, ¼ cup chopped fresh parsley, and ¼ cup finely diced red onion.
- Dress and Finish: Pour the prepared lemon vinaigrette over the quinoa mixture. Toss thoroughly until everything is evenly coated. Finally, gently fold in ½ cup of ricotta cheese to create creamy pockets without overmixing.
Serving Suggestions
This versatile salad shines in various settings. Serve it as a vibrant, protein-packed main course for a light lunch. It pairs beautifully as a side dish with grilled chicken, salmon, or roasted vegetables. For a delightful picnic or potluck, transport it in a sealed container and keep it cool. You can also stuff it into hollowed-out tomatoes or bell peppers for an elegant presentation.
How-to Summary
Cook and cool quinoa. Toast walnuts. Whisk oil, lemon juice, zest, honey, mustard, salt, and pepper for the dressing. In a large bowl, combine quinoa, cranberries, walnuts, parsley, and onion. Toss with dressing, then gently fold in ricotta cheese. Serve immediately or chilled.
Frequently Asked Questions
Can I make this salad ahead of time?
Yes, but for best texture, combine all ingredients except the ricotta and walnuts. Store the base salad and vinaigrette separately in the fridge for up to 2 days. Add the ricotta and walnuts just before serving to prevent sogginess.
What can I substitute for ricotta cheese?
Feta or goat cheese crumbles offer a tangier flavor, while fresh mozzarella pearls or even a dollop of whole-milk Greek yogurt can work well for a different creamy element.
How do I properly rinse quinoa?
Rinsing is crucial to remove its natural bitter coating (saponin). Place the quinoa in a fine-mesh strainer and run cold water over it, stirring with your hand, for about a minute.
Is there a nut-free alternative to walnuts?
Absolutely. Toasted sunflower seeds or pumpkin seeds (pepitas) provide a similar satisfying crunch without the nuts.
Can I use a different grain?
This recipe is adaptable. Cooked farro, bulgur wheat, or even couscous can be substituted for the quinoa in equal amounts.
Common Mistakes to Avoid
- Not Rinsing the Quinoa: Skipping this step can leave a bitter taste.
- Overmixing with Ricotta: Fold gently to maintain distinct creamy pockets rather than creating a uniformly pink, mushy salad.
- Adding Hot Quinoa: Combining hot quinoa with the fresh ingredients will wilt the parsley and melt the ricotta. Let it cool first.
- Skipping the Toasting Step: Toasting the walnuts unlocks their full flavor and adds necessary texture.
- Underseasoning: Always taste and adjust the vinaigrette and final salad with an extra pinch of salt or squeeze of lemon if needed.
Conclusion
This Quinoa Salad with Lemon Vinaigrette is more than just a recipe; it’s a blueprint for a quick, nutritious, and delicious meal. The harmony of textures from fluffy quinoa, chewy cranberries, and crunchy walnuts, combined with the bright, creamy, and tangy flavors, makes it a crowd-pleaser. By following the step-by-step guide and heeding the common mistakes, you can effortlessly create a dish that is as suitable for a busy weeknight as it is for a special gathering. Enjoy the process and the delicious results!