Quinoa Salad with Lemon Vinaigrette

This is a nice, light salad that is good for summer meals and pairs well with just about everything, especially fish and chicken.
From Raising the Salad Bar, Catherine Walthers, Lake Isle Press, NY, 2007, p 203.
Prep Time40 mins
Total Time40 mins
Course: 30 - 45 Minutes to Table, Side Dishes - Salads
Servings: 8 servings
Author: Catherine Christiano


  • 1 cup quinoa rinsed
  • 2 cups watercress roughly chopped, about 1 bunch
  • 1 cucumber peeled, seeded, and diced
  • 1 large carrot peeled and grated
  • 5 radishes cut into matchsticks or grated to thin slices
  • 1 roasted red bell pepper diced 1/2"

Lemon Vinaigrette

  • 1/4 cup fresh lemon juice
  • 1/3 cup olive oil
  • 1/2 teaspoon kosher salt


  • To a 1 1/2 quart saucepan, add quinoa and 1 1/2 cups water. Bring to a boil, reduce heat to simmer on low until water is absorbed, 13 - 15 minutes. Turn off heat and let quinoa sit 5 more minutes. Set aside to completely cool.
  • Meanwhile, prepare vegetables and add to large serving bowl. When quinoa is cool, combine with salad.
  • To make dressing, whisk together all ingredients in small bowl. Just before serving add vinaigrette to salad and toss to combine.