Lemony Quinoa Salad with Garden Herbs and Pine Nuts

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Spiel

A few years ago, when I taught a cooking class of easy, healthy recipes for students at the International House of Brown University, the head of the Italian Studies Department, Massimo Riva, refused to taste the quinoa. I understood his hesitation.

Quinoa isn’t a traditional Italian grain, hailing as it does from the Andes, and its light, fluffy, gluten-free texture is a departure for the Italian palate. But in the last ten years, quinoa has become a staple for us here in California, delicious on its own, wonderful on a buffet, or delightful as an accompaniment to fish or lamb. I insisted that Professor Riva try it. When he ate my quinoa salad, he changed his mind about quinoa.

The reason Italians love my quinoa is that I use a lot of olive oil, fresh herbs, lemon, and toasted pine nuts. Quinoa soaks up the flavors of whatever it’s dressed with, making it suitable for an Italian interpretation. Make sure you dress it while it’s hot, and, if possible, serve it while it’s still warm. By doing that, you avoid that typical grainy, dry quinoa salad where every quinoa grain seems to be on its own journey. We’re not looking for mush, but we are looking for a forkful that convinces your mouth that all the ingredients were born to be eaten together.

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Meal

Serves 6

  • 1 1⁄2 cups dry quinoa
  • 1 1⁄2 teaspoons kosher salt
  • Zest of 1 small lemon
  • Juice of 2 small lemons, about 3 Tablespoons
  • 1⁄3 cup extra-virgin olive oil, plus more for drizzling
  • 3⁄4 cup Toasted Pine Nuts
  • 1 1⁄2 cups chopped fresh herbs (mint, cilantro, and/or basil)
  • 1⁄2 pint cherry tomatoes, quartered, optional

Directions:

  1. Cook the quinoa and 3 cups of water in a rice cooker or according to package instructions.
  2. Once the quinoa is done, let it rest uncovered for 3 to 5 minutes.
  3. Transfer the quinoa to a large serving bowl, giving it a little more space to breathe.
  4. Add the salt, zest, and juice of the lemon to the quinoa. Add the olive oil and stir.
  5. Taste it. Want more citrus? Add more lemon. Want a tad more flavor? Add more salt.
  6. Add the pine nuts, herbs, and tomatoes, if using. Mix to combine.
  7. Adjust the seasoning again as you like. Drizzle with olive oil and, if possible, serve while still warm.

Note on leftovers: I love quinoa leftovers. However, you might find that the next day your quinoa needs a little extra umph. I give it a little extra olive oil, salt, and lemon. This does the trick.

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