Festive Quinoa Salad
This quinoa salad recipe is a fresh, colourful side for Christmas lunch when the weather calls for something cool. Fluffy quinoa, crisp cucumber and juicy tomatoes get a festive lift from mint and toasted pumpkin seeds.
A lemon dressing with a touch of honey ties everything together without overpowering the vegetables. Serve it alongside braaied chicken, grilled fish or a platter of roasted summer vegetables.
Why it works on a South African Christmas table
The red tomatoes, green herbs and white feta look festive without any fiddly decorating. You can prepare the components ahead, leaving just a quick toss before everyone gathers around the Christmas table.
Ingredients
For the dressing
Instructions
- 1Wash the quinoa in a fine sieve under running cold water, agitating it with your fingertips, then shake off the excess water. Combine with the measured water and salt in a saucepan.
- 2Bring to a boil, reduce to a gentle simmer and cover. Cook for 14–16 minutes, until the liquid has disappeared and the grains are tender. If the quinoa is still hard, add 30 ml water and simmer for another 2–3 minutes. Take off the heat and rest, covered, for 5 minutes.
- 3Loosen the grains with a fork and spread them over a shallow tray. After about 5 minutes, when the heavy steam has subsided, refrigerate until cold. Allow roughly 30 minutes for cooling in addition to the prep and cooking times.
- 4Meanwhile, toast the pumpkin seeds in a dry frying pan over medium heat for 3–4 minutes, shaking the pan regularly. Tip onto a plate as soon as they smell nutty and begin to colour.
- 5Split the cucumber lengthways and scrape out any soft, watery seeds before cutting it into small cubes. Prepare the tomatoes, onion and herbs. For a gentler onion flavour, soak the diced onion in cold water for 10 minutes, then drain and pat dry.
- 6Whisk the dressing ingredients in a large bowl until combined. Add the cold quinoa and fold through, breaking up any clumps so the grains are evenly dressed.
- 7Mix in the cucumber, tomatoes, onion and herbs, then gently fold in the feta. Taste and adjust the lemon juice, pepper or salt if needed. Keep covered in the fridge until serving, then scatter over the toasted pumpkin seeds.
Nutrition (per serving)
- Calories
- 489 kcal
- Carbohydrates
- 45.5 g
- Protein
- 14.2 g
- Fat
- 29.2 g
- Saturated fat
- 6.6 g
- Sugar
- 7.4 g
- Fibre
- 5.3 g
- Sodium
- 495 mg
- Cholesterol
- 28 mg
Estimated values based on the ingredients used.
Notes
Christmas tips
- Cook the quinoa a day ahead, cool it promptly and refrigerate in a covered container. Keep the chopped vegetables and dressing separate until the day of serving.
- Add the pumpkin seeds at the last moment so they stay crunchy. Toast them ahead and store in an airtight container once completely cool.
- For a festive braai, bring out a small serving bowl and replenish it from the fridge. Refrigerate within two hours, or one hour if the temperature is above 32°C.
- The cooling time is additional to the active preparation and cooking times. Allow about an hour from starting the quinoa to serving the salad.
Frequently asked questions
Can I use mixed-colour quinoa?
Yes. Red and black quinoa tend to stay firmer and may take longer to soften. Follow the packet's liquid ratio and cooking time, then cool before assembling.
How can I make this salad vegan?
Replace the honey with maple syrup and use a plant-based feta alternative. Check the seasoning after mixing, as dairy-free alternatives vary in saltiness.
How long will leftovers keep?
Refrigerate promptly in a sealed container and eat within two days. The vegetables will release some liquid, so stir gently before serving. Discard salad that has stood out beyond the serving limits above.
