Quinoa Salad
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This is my kind of quinoa salad for a braai: plenty of crunchy cucumber, sweet tomatoes and parsley, with enough feta to make every forkful interesting. The lemon dressing is bright rather than sharp, and tossing it through cooled, fluffy quinoa keeps the salad light instead of stodgy.
It brings a lovely fresh contrast to smoky Lamb Sosaties and takes the edge off spicy Peri-Peri Chicken. It is filling enough that you do not need another substantial starch, although there is always room on the table for something from the Braai Salads collection.
For an easier braai day, cook and chill the quinoa and mix the dressing the day before, then add the vegetables, herbs and feta on the day. Cool cooked quinoa promptly in a shallow layer and keep the salad refrigerated at 5°C or below, or in a cooler box with plenty of ice packs. In our summer heat, put out a small bowl and top it up from the fridge: discard salad left unrefrigerated for more than 2 hours, or 1 hour when the temperature is above 32°C.
Tips & Techniques
- Rinse properly: A quick but thorough rinse helps remove quinoa’s naturally bitter coating, even if the packet says it is pre-rinsed.
- Keep the lid on: Cook at a gentle simmer and avoid repeated peeking. The covered resting time lets the grains finish steaming without extra water.
- Cool before mixing: Warm quinoa softens the cucumber and melts the feta into the dressing. Spread it thinly and chill before assembling.
- Control the moisture: Scoop out a cucumber’s watery seed centre and drain the feta well. This helps the salad stay fresh rather than puddly.
- Season after the feta: Feta brings plenty of salt. Taste a forkful containing both quinoa and cheese before adjusting the seasoning.
Delicious Variations
- Chickpea boost: Fold in 240 g drained, rinsed chickpeas for a more substantial salad; add a little extra lemon juice and olive oil if needed.
- Dairy-free version: Replace the feta with 80 g chopped, drained olives. For a fully vegan salad, replace the honey with 5 ml maple syrup or omit it.
- Sweetcorn crunch: Add 150 g cooked, cooled sweetcorn kernels, or kernels sliced from a cooled braaied mielie, for a lightly sweet, smoky twist.
- Mint and parsley: Replace 5 g of the parsley with finely chopped fresh mint for a particularly good match with lamb.
Serving Suggestions
- With lamb: Serve alongside sosaties or lamb chops; the lemon and cucumber cut through the richness beautifully.
- With chicken: Pair with peri-peri chicken or simply seasoned braaied chicken pieces for a colourful plate.
- For a mixed braai: Allow six side portions when serving with meat and other sides, or four more generous portions if this is the only side.
- For a packed lunch: Spoon chilled leftovers into a sealed container and transport with an ice pack; add chickpeas for a more filling meat-free meal.
Frequently Asked Questions (FAQs)
Q1: Can I make this quinoa salad the day before?
Yes. For the best crunch, cook and cool the quinoa promptly, then refrigerate it in a covered container. Mix the dressing separately and keep it chilled too. Add the chopped vegetables, parsley and feta on the day. You can assemble the whole salad a day ahead, but the tomatoes and cucumber will release some juice.
Q2: How long will leftovers keep?
Refrigerate promptly in a sealed container at 5°C or below and eat within 2 days of cooking the quinoa. Only keep leftovers that have stayed safely chilled: discard salad left out for more than 2 hours, or more than 1 hour above 32°C. Freezing the assembled salad is not recommended because the vegetables lose their crunch.
Q3: What can I use instead of quinoa?
Use about 500 g cooked, cooled bulgur wheat, couscous or brown rice. Cook your chosen grain according to its packet directions rather than using the quinoa water ratio. Bulgur and couscous contain gluten; quinoa and plain brown rice are naturally gluten-free.
Q4: How many people does this recipe serve, and can I double it?
It serves six as part of a braai spread or four if it is the only side. Double all the ingredients for 12 side portions, use a larger saucepan and cool the quinoa across two shallow dishes. Cooking time should be similar, but check that the grains are tender and the water is absorbed.
Q5: Why is my quinoa wet or clumpy?
Too much water, vigorous boiling or skipping the covered rest can affect the texture. If the grains are tender but liquid remains, drain them through a fine sieve, then spread them out to cool. Fluff gently with a fork rather than stirring hard, and do not dress the quinoa while it is hot.
In Summary
This quinoa salad brings fresh crunch, lemony flavour and salty feta to the braai table without much last-minute work. Prepare the quinoa ahead, add the fresh ingredients on the day and keep it chilled until the meat is ready.
Recipe
Quinoa Salad
A lemony quinoa salad with cucumber, tomatoes, feta and parsley that serves six as a fresh braai side.
Ingredients
- 180 gWhite quinoa (Dry weight; rinse well before cooking)
- 360 mlWater (For cooking the quinoa)
- 2.5 mlFine salt (For the cooking water; taste before adding any extra to the finished salad)
- 250 gCucumber (Weight before trimming; remove watery seeds and dice)
- 250 gCherry tomatoes (Halved)
- 40 gRed onion (Finely chopped)
- 100 gFeta (Drained and roughly crumbled)
- 15 gFresh flat-leaf parsley (Leaves and tender stems finely chopped)
- 45 mlOlive oil (For the dressing)
- 30 mlFresh lemon juice (From approximately 1 medium lemon)
- 5 mlHoney (Balances the lemon without making the dressing sweet)
- 5 mlDijon mustard (For the dressing)
- 1.25 mlGround black pepper (Plus extra to taste)
Equipment
- Fine-mesh sieve
- Small saucepan with a tight-fitting lid
- Large mixing bowl
- Shallow serving platter
Method
- 1
Tip the quinoa into a fine-mesh sieve and rinse under cold running water for about 30 seconds, rubbing the grains gently with your fingers. Drain well.
- 2
Place the quinoa, 360 ml water and salt in a small saucepan. Bring to the boil, cover and turn the heat down low. Simmer gently for 12-15 minutes, until the water is absorbed and the grains are tender with little curled tails. Remove from the heat and leave covered for 5 minutes. If still firm and dry, add 30 ml water and cook gently for another 2-3 minutes.
- 3
Fluff with a fork and spread in a thin layer on a clean, shallow serving platter. Let the steam escape for 5-10 minutes, then refrigerate until cool, usually another 15-20 minutes. Do not leave it on the counter to cool completely. Allow about 20-30 minutes of cooling time in addition to the listed prep and cooking times.
- 4
While the quinoa cooks and cools, prepare the cucumber, tomatoes, onion and parsley. If the onion is particularly sharp, soak it in cold water for 5 minutes, then drain thoroughly.
- 5
In a large mixing bowl, whisk together the olive oil, lemon juice, honey, mustard and black pepper. Add the cooled quinoa and toss until the dressing is evenly distributed.
- 6
Fold in the cucumber, tomatoes, onion and parsley, then gently add the feta so some pieces stay chunky. Taste before adding extra salt, as feta varies in saltiness.
- 7
Transfer to the serving platter or cover the bowl and refrigerate until needed. Give the salad a gentle toss just before serving. Keep it chilled until the braai food is ready rather than putting it out while the fire is still getting going.
Nutrition (per serving, estimated)
- Calories
- 274 kcal
- Carbs
- 34 g
- Protein
- 10 g
- Fat
- 11 g
- Saturated fat
- 4 g
- Cholesterol
- 17 mg
- Sodium
- 303 mg
- Fibre
- 5 g
- Sugar
- 6 g
