Quinoa is one of my favorite grains. On a trip to Peru a few years ago we ate quinoa at almost every meal — in soups, salads, savory dishes and even desserts. For Peruvians it plays a role similar to rice in Asia or pasta in Italy. I knew quinoa before that trip, but seeing it used so often inspired me to cook with it even more. I never tire of it.
* Quinoa is actually the seed of the Chenopodium (or goosefoot) plant. It isn’t a true grain botanically, but it’s used and cooked like one.
We eat quinoa regularly, perhaps twice a week. I also enjoy using quinoa flour in baked goods and tarts.
I remember the first time I prepared quinoa for our daughter Lulu — I was thrilled to share one of my favorite, nutrient-dense foods with her and delighted to watch her enjoy it as much as we did.
Quinoa is highly nutritious: it’s rich in protein and provides niacin, iron, phosphorus and potassium. Because it contains all eight essential amino acids, it’s considered a complete protein and is easy to digest. Quinoa is higher in unsaturated fats and lower in carbohydrates than many common grains.
White quinoa is the most common variety, but red and black quinoa are also available—though they can be harder to find. If you enjoy exploring ingredients, the colored varieties are worth seeking out.
I had cooked with white and red quinoa before, but black quinoa was a delightful discovery. Its deep, rich color and nutty, light flavor impressed me. I loved how it paired with seasonal ingredients like baby beets and green zebra tomatoes, and it inspired me to create several different salads.
I aimed for salads boosted with vitamins and balanced flavors: sweet ingredients to offset savory ones, creamy avocado alongside zesty grapefruit and juicy grapes. In one version I used crumbled French feta; in another ricotta salata. I added fresh herbs and a robust vinaigrette made with honey Dijon mustard, garlic, and flavorful oils and vinegars. One salad included blanched haricots verts with cherry and zebra tomatoes, while the other featured baby golden beets and smoked salmon.
Combinations are endless and experimenting with quinoa is always inspiring.
Quinoa is convenient: it cooks quickly (about 12–15 minutes covered in boiling water, plus 5 minutes resting). Use it simply as a side with roasted vegetables, fish or meat, sauté it like rice with fresh herbs and spices, or prepare colorful salads to take to work, picnics or beach lunches. It’s a versatile staple to keep on hand for lunches and dinners.
Are you as hungry as I am?
You need:
- 2/3 cup black quinoa
- 2 oz French feta cheese, crumbled
- 1 avocado
- Lemon juice
- 1 grapefruit
- 2 slices smoked salmon, diced
- 1 tablespoon chopped parsley
- 10 baby golden beets, cooked and peeled
For the vinaigrette:
- 1 teaspoon honey Dijon mustard
- 2 tablespoons white wine vinegar
- 6 tablespoons olive oil
Steps:
- Rinse the quinoa under cold water and drain. Put it in a pot with twice its volume of water (2 x 2/3 cup). Add salt, bring to a boil, then reduce heat, cover and simmer for about 15 minutes until the water is absorbed. Remove from heat and let rest, covered, for 5 minutes. Fluff with a fork and let cool.
- For the vinaigrette, whisk the honey mustard with the white wine vinegar, then stream in the olive oil to emulsify. Season with pepper; I don’t add extra salt because the feta and smoked salmon contribute saltiness.
- Prepare the other ingredients: scoop small balls of avocado with a melon baller and drizzle with lemon juice to prevent browning.
- Segment the grapefruit by removing the white membranes and cutting into slices.
- Halve the beets.
- Toss quinoa, beets, avocado, grapefruit, smoked salmon, parsley and crumbled feta in a large bowl and dress with the vinaigrette.
You need:
- 2/3 cup black quinoa
- 2 oz ricotta salata, diced
- 1 oz finely grated parmesan
- 1 avocado, diced
- 2 green zebra tomatoes
- 3.5 oz haricots verts (French beans)
- 1 tablespoon chopped parsley
- 1 tablespoon chopped coriander
- 10 cherry tomatoes
- 1/2 cup red grapes
For the vinaigrette:
- 1 garlic clove, finely minced
- 1 teaspoon honey Dijon mustard
- 2 tablespoons balsamic vinegar
- 6 tablespoons olive oil
Steps:
- Rinse the quinoa under cold water and drain. Cook it with twice its volume of water (2 x 2/3 cup) and a pinch of salt: bring to a boil, reduce heat, cover and simmer about 15 minutes until water is absorbed. Remove from heat and let rest, covered, 5 minutes. Fluff with a fork and transfer to a large bowl to cool.
- For the vinaigrette, combine the minced garlic and honey mustard with the balsamic vinegar, then whisk in the olive oil to emulsify. Season with salt and pepper.
- Cook the haricots verts in salted boiling water for 5 minutes, then cool under cold water and cut into 2.5-inch pieces.
- Halve the cherry tomatoes and grapes; quarter the zebra tomatoes.
- Combine quinoa, tomatoes, haricots verts, avocado, ricotta salata, grapes, parmesan and herbs in a bowl. Dress with the vinaigrette and serve at room temperature or chilled.
Ingrédients :
- 100 g de quinoa noir
- 60 g de feta, émiettée
- 1 avocat
- 1 pamplemousse, pelé à vif
- 2 tranches de saumon fumé, coupées en dés
- 1 càs de persil haché
- 10 mini betteraves jaunes cuites et pelées
Pour la vinaigrette :
- 1 càc de moutarde forte de Dijon au miel
- 2 càs de vinaigre de vin blanc
- 6 càs d’huile d’olive
Etapes :
- Rincez le quinoa sous l’eau froide et égouttez-le. Faites-le cuire dans deux fois son volume d’eau, salez, portez à ébullition puis couvrez et laissez mijoter 15 minutes jusqu’à absorption de l’eau. Retirez du feu et laissez reposer 5 minutes à couvert, puis aérez à la fourchette et laissez refroidir dans un grand saladier.
- Pour la vinaigrette, mélangez la moutarde avec le vinaigre et émulsionnez avec l’huile d’olive. Poivrez ; je ne sale pas car la feta et le saumon apportent de la salinité.
- Préparez les autres ingrédients : formez des billes d’avocat avec une cuillère parisienne et citronnez-les pour éviter l’oxydation.
- Coupez le pamplemousse en tranches en retirant la peau blanche.
- Coupez les betteraves en deux.
- Mélangez tous les ingrédients dans un grand saladier et assaisonnez avec la vinaigrette.
Ingrédients :
- 100 g de quinoa noir
- 60 g de ricotta salata, coupée en petits dés
- 30 g de parmesan finement râpé
- 1 avocat, coupé en dés
- 2 tomates vertes zebra
- 100 g de haricots verts fins
- 1 càs de persil haché
- 1 càs de coriandre hachée
- 10 tomates cerises
- 100 g de raisins rouges
Pour la vinaigrette :
- 1 gousse d’ail finement émincée
- 1 càc de moutarde de Dijon au miel
- 2 càs de vinaigre balsamique
- 6 càs d’huile d’olive
Étapes :
- Rincez le quinoa et égouttez-le. Faites-le cuire dans deux fois son volume d’eau, salez, portez à ébullition puis couvrez et laissez mijoter 15 minutes. Retirez du feu et laissez reposer 5 minutes, aérez à la fourchette et laissez refroidir dans un grand saladier.
- Pour la vinaigrette, mélangez l’ail avec la moutarde et le vinaigre balsamique, puis émulsionnez avec l’huile. Salez et poivrez.
- Faites cuire les haricots verts 5 minutes dans de l’eau bouillante salée, refroidissez-les à l’eau froide, coupez-les en tronçons et réservez.
- Coupez les tomates cerises et les raisins en deux ; coupez les tomates zebra en quartiers.
- Mélangez le quinoa, les tomates, les haricots verts, l’avocat, la ricotta, les raisins, le parmesan et les herbes dans un saladier. Ajoutez la vinaigrette, mélangez et servez à température ambiante ou frais.