Quinoa Salad

Ingredients

• 500 g (2 cups)ricotta cheese, or plain yoghurt
• 15 g (½ cup)finely chopped mint
• 1 tablespoongaram masala
• Zest and juice of 1lime
• 120 ml (½ cup)extra-virgin olive oil
• 1shallot, very finely chopped
• 1 teaspoonchilli powder
• To tastesalt
• To tastefreshly cracked black pepper
• 170 g (1 cup)quinoa
• 300 ml (1¼ cups)water, for the ingredients list quantity
• 1 handfulcherry tomatoes, halved
• 1 handfulred grapes, halved
• 1 mediumcucumber, cut into bite-sized pieces
• 40 g (¼ cup)dried cranberries, or another dried fruit
• 10 g (¼ cup)chopped coriander, to garnish

Instructions

1. 1

   1. Mix the dressing

   In a mixing bowl, whisk together everything for the dressing except the olive oil.

2. 2

   2. Add the oil

   Pour the olive oil in from above while whisking, then continue until the dressing is creamy and smooth. Taste and add salt if needed.

3. 3

   3. Rinse the quinoa

   Rinse the quinoa under cold water a couple of times, then soak it in cold water for 5 minutes. Drain through a fine-mesh strainer.

4. 4

   4. Simmer the quinoa

   Put the quinoa in a deep pan with a tight-fitting lid, 360 ml (1½ cups) water and a pinch of salt. Bring to the boil over high heat, then reduce the heat to medium, cover and simmer until the water is absorbed, about 15–17 minutes.

5. 5

   5. Rest and fluff

   Take the pan off the heat and leave it covered for 5 minutes. Gently fluff the quinoa with a fork.

6. 6

   6. Toss the salad

   In a serving bowl, lightly toss the cooked quinoa with the chopped vegetables. Pour over the dressing and toss again, then add the dried fruit and chopped coriander before serving.

What is quinoa salad?

Quinoa salad is a flexible grain-based dish, often served as a side or a light main. Quinoa originated in the Andean region of South America, while this version takes its flavour in a different direction with garam masala, mint and lime.

The mix works because fluffy quinoa meets crisp cucumber, juicy tomatoes and grapes, and chewy dried cranberries. A ricotta-based dressing coats the ingredients and brings the sharp citrus and spices together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 490 calories, 21g protein, 45g carbs, 46g fat.

The quinoa and dried fruit supply most of the carbohydrates, while the olive oil and ricotta contribute much of the fat; ricotta and quinoa also provide protein. Balance the plate by serving this salad with a generous portion of leafy vegetables or other non-starchy vegetables.

A creamy, lively dressing

Dressing base: whisk the ricotta with the mint, garam masala, lime zest and juice, shallot, chilli powder, salt and pepper before adding the oil. This helps distribute the chopped ingredients and seasoning evenly.

Olive oil: add it gradually as you whisk to make the dressing smooth. If using plain yoghurt instead of ricotta, the dressing will be looser, so add the oil steadily and stop when it is well combined.

Rinsing and cooking quinoa

Rinsing: wash the quinoa a couple of times in cold water, then soak it for 5 minutes and drain it well. This follows the recipe’s preparation and helps remove any loose residue from the grains.

Water quantity: the ingredients list gives 300 ml (1¼ cups), but the method calls for 360 ml (1½ cups). Follow the method’s 360 ml quantity for the stated cooking instructions; the recipe provides no separate cooking adjustment for the smaller amount.

Check the texture

Doneness: simmer the covered quinoa for 15–17 minutes, until the water is absorbed, then let it stand off the heat for 5 minutes with the lid on. Fluff it gently with a fork before mixing it into the salad.

Assembly: toss the quinoa and vegetables lightly so the cucumber, tomatoes and grapes hold their shape. Add the dressing once the quinoa is cooked, then finish with the dried fruit and coriander.

Make it ahead

Quinoa: cook it in advance and allow it to rest as directed, then cool it before combining with the other ingredients. Keeping the components separate until nearer serving time helps preserve the vegetables’ fresh texture.

Dressing: whisk it ahead and refrigerate it in a covered container. Stir or whisk it again before using, particularly if the oil has separated.

Serving ideas

As a side: serve the salad alongside grilled vegetables, fish or chicken. Its mint, lime and spice flavours work well with simply seasoned dishes.

As a meal: add a portion of protein such as chickpeas or grilled tofu alongside it. The recipe already combines grains, fresh produce and dried fruit, so keep any extra accompaniments simple.

Recipe notes & tips

• Drain the soaked quinoa thoroughly so extra water does not affect its cooking.
• Use a pan with a tight-fitting lid to keep steam in while the quinoa simmers.
• Let the quinoa rest for the full 5 minutes before fluffing it.
• Cut the cucumber, tomatoes and grapes into similar-sized pieces for easier serving.
• Taste the dressing before tossing it through the salad and adjust the salt if needed.

Variations

• Use yoghurt: replace the ricotta with plain yoghurt for a tangier, looser dressing.
• Change the dried fruit: use another dried fruit in place of the cranberries, as suggested in the recipe.
• Adjust the heat: use less or more chilli powder to suit your preference.
• Add extra herbs: increase the mint or coriander for a more pronounced fresh-herb flavour.
• Serve it warm: toss the quinoa with the vegetables and dressing while it is still slightly warm.

Common mistakes to avoid

• Using the wrong water amount: the ingredients list and method differ; the method specifies 360 ml (1½ cups) for cooking.
• Skipping the rinse: rinse the quinoa a couple of times, then soak it for 5 minutes as directed.
• Lifting the lid repeatedly: keep the pan covered while the quinoa simmers so it can cook undisturbed.
• Fluffing too soon: leave the quinoa covered off the heat for 5 minutes before loosening it with a fork.
• Adding the oil all at once: pour it in while whisking to help the dressing become smooth.

How to store

Refrigerate leftovers in a covered container and use within 2–3 days. The salad is best freshly tossed; if it has been stored, stir it before serving and add a little fresh lime juice if needed. Avoid reheating the assembled salad, as the vegetables and dressing are intended to be served cold or at room temperature.

Frequently asked questions