Perfect Vegan Quinoa Salad with Olive Oil Dressing

Quinoa's mild, nutty flavour and satisfying protein content make it an excellent salad base. This version leans Mediterranean — olives, roasted peppers, fresh herbs — with an EVOO and lemon dressing that ties it together cleanly.

Cooking Quinoa Properly

Rinse the quinoa in a fine-mesh strainer before cooking to remove the natural saponin coating, which can taste bitter. Use a 2:1 water-to-quinoa ratio. Bring to a boil, reduce to low, cover, and simmer 15 minutes. Stand covered for 5 minutes, then fluff with a fork. Cool before using in a salad.

Salad Ingredients

2 cups cooked quinoa · 1/2 cup olives, halved · 1 cup roasted red peppers, sliced · cherry tomatoes · cucumber, diced · red onion, thinly sliced · fresh basil or parsley · toasted almonds or sunflower seeds for crunch.

Dressing

3 tbsp Boutique Olive Grove EVOO · 2 tbsp lemon juice · 1 tbsp Dijon mustard · 1 garlic clove, minced · salt and pepper. Whisk together until emulsified.

Assembly

Combine all salad ingredients. Dress just before serving. Adjust seasoning. Top with nuts or seeds for texture.