Equipment
Ingredients
Main
- 180 g quinoa, dry
- 300 ml water
- 1 g salt, fine
- 30 g baby spinach, rinsed and dried
- 6 mushrooms, sliced
- 60 g walnuts, chopped
- 6 g parsley, chopped
- 30 g feta, crumbled
Dressing
- 15 ml lemon juice, freshly squeezed
- 15 ml sherry vinegar
- 5 g dijon mustard
- 1 garlic, puréed
- 30 ml olive oil
- 80 ml buttermilk
- 1 g black pepper, freshly ground
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 174 kcal
- Protein
- 5 g
- Carbohydrates
- 11 g
- Fat
- 13 g
- Fiber
- 2 g
- Sugar
- 2 g
- Sodium
- 162 mg
- Saturated Fat
- 2 g
- Monounsaturated Fat
- 5 g
- Polyunsaturated Fat
- 6 g
- Cholesterol
- 5 mg
- Potassium
- 210 mg
- Calcium
- 67 mg
- Iron
- 1.4 mg
- Magnesium
- 44 mg
- Phosphorus
- 127 mg
- Zinc
- 1.0 mg
- Vitamin A
- 36 mcg
- Vitamin C
- 5 mg
- Vitamin D
- 0.1 mcg
- Vitamin E
- 1.1 mg
- Vitamin K
- 44 mcg
- Vitamin B6
- 0.2 mg
- Vitamin B12
- 0.1 mcg
- Thiamin
- 0.10 mg
- Riboflavin
- 0.18 mg
- Niacin
- 0.9 mg
- Folate
- 39 mcg
- Water
- 109 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Rinse the quinoa thoroughly under cold running water using a fine-mesh strainer to remove bitterness.
Place the rinsed quinoa, 300ml of water, and a pinch of salt into a medium saucepan.
Bring the liquid to a boil over high heat (100°C/212°F).
Reduce heat to low, cover the pan, and simmer for 15 minutes until the water is fully absorbed.
Remove from heat. Remove the lid, place a clean dish towel over the pan, and replace the lid. Let stand for 10 minutes.
Transfer the quinoa to a large salad bowl and fluff the grains with a fork. Allow to cool to room temperature.
In a small bowl, whisk together the lemon juice, sherry vinegar, Dijon mustard, puréed garlic, and salt.
Gradually whisk in the olive oil and buttermilk until the dressing is emulsified and smooth.
Add the spinach, mushrooms, walnuts, parsley, and feta to the bowl with the cooled quinoa.
Pour the dressing over the salad and toss gently to combine just before serving.
Chef's Notes
- For the fluffiest quinoa, ensure you rinse it thoroughly to remove saponins, which can impart a bitter taste. A fine-mesh sieve is your best friend here.
- Toasting the walnuts briefly before adding them will significantly enhance their flavor and texture, adding a delightful crunch and depth to the salad.
- Don't overcook the quinoa; it should be tender but still have a slight bite. The resting period after simmering is crucial for allowing the grains to absorb any remaining moisture and become fluffy.
- The dressing can be made ahead of time and stored in the refrigerator. Whisk again before serving as the buttermilk and oil may separate.
- Adjust the seasoning of the dressing to your preference. A little more lemon juice or Dijon can add a brighter or sharper note, respectively.
Storage
Refrigerator: 3 days — Keep dressing separate if possible to prevent spinach from wilting.
Reheating: Serve chilled or at room temperature.
Troubleshooting
Quinoa tastes bitter
Cause: Saponins were not properly rinsed off the grains
Fix: Cannot be fixed after cooking
Prevention: Rinse quinoa in a fine-mesh strainer under cold water for at least 30 seconds while agitating with your hand
Quinoa is mushy or waterlogged
Cause: Too much water or overcooked
Fix: Spread on a baking sheet and air dry for 15 minutes
Prevention: Use the exact 1:1.66 ratio of quinoa to water and ensure the 10-minute rest with a towel to absorb excess steam
Cultural Context
While quinoa originated in the Andes region of South America, this salad is a modern fusion dish that incorporates ingredients and techniques from various global cuisines. It exemplifies the trend of adapting ancient grains into contemporary, healthy, and versatile meals.
