Name: Quinoa Salad with Herbs and Parmesan
Total time: 1 h
Ingredients: 1¼ cups quinoa; 1 teaspoon table salt , plus salt for cooking quinoa; ½ cup extra-virgin olive oil; 1 teaspoon grated lemon zest plus ¼ cup juice (2 lemons); 1 garlic clove , minced; 1 teaspoon pepper; ¾ cup chopped fresh parsley; 6 scallions , sliced thin; 2 ounces Parmesan cheese , crumbled (½ cup)

Why This Recipe Works

Quinoa, the seed of a flowering plant, packs plenty of flavor and protein into this bright salad. For a just-tender texture that holds well under dressing, we cooked the quinoa using the pasta method—the quinoa is boiled in ample salted water, which thoroughly seasons each seed and negates the need to prerinse away any bitterness. We spread the cooked quinoa on a sheet pan to cool and dry before adding it to the dressing. To let the quinoa shine, we dressed it simply with lemon juice and olive oil and paired it with parsley, scallions, and Parmesan cheese for balance. We recommend enjoying the salad on its own or served alongside a light protein, such as chicken or fish.

Before You Begin

We prefer to use red quinoa in this salad for its nutty flavor, beautiful color, and firm texture, but you can use white or black quinoa here as well. To crumble the Parmesan cheese, cut 2 ounces of cheese into two or three large pieces on a cutting board, and then use a fork to break the pieces into ¼- to ½-inch crumbles.

Instructions

Bring 2 quarts water to boil in large saucepan over medium-high heat. Add quinoa and 1 tablespoon salt; return to boil; and cook until quinoa is tender with slight chew, 15 to 18 minutes. Drain quinoa, spread onto rimmed baking sheet, and let cool for 20 minutes.

Whisk oil, lemon zest and juice, garlic, pepper, and salt together in large bowl.

Stir in cooled quinoa, parsley, scallions, and Parmesan until evenly combined. Let sit for 10 minutes to allow flavors to meld. Serve. (Salad can be refrigerated for up to 4 days; serve chilled or at room temperature.)