Quinoa—oh, that tiny, ancient grain that’s taken the modern kitchen by storm. It’s like the underdog of grains, quietly versatile and unexpectedly satisfying. This walnut quinoa salad is my go-to for when I crave something nutty and fresh, yet hearty enough to feel like a hug in a bowl.
The walnuts add this delightful crunch, and sometimes I can’t help but sprinkle a little extra—oops! Pair it with a playlist of your favorite tunes, and you’ve got yourself an easy, breezy afternoon treat.
Steps
- Prepare the dressing by combining walnut oil, olive oil, lemon juice and zest, minced garlic, and honey in a bowl. Season with salt and pepper and whisk until well mixed. Set the dressing aside for later use.
- In a large bowl, place the arugula and minced garlic, then add the freshly cooked quinoa while it’s still warm. Mix thoroughly until the arugula begins to wilt slightly from the heat of the quinoa.
- Add the chickpeas, sliced radishes, chopped sun-dried tomatoes, walnuts, chives, basil, and cheese to the bowl with the quinoa mixture. Pour the prepared dressing over the ingredients.
- Toss everything together to ensure the dressing coats all components evenly. Taste the salad and adjust seasoning with additional salt and pepper if needed.
- For a finishing touch, drizzle some extra walnut oil and sprinkle shaved parmesan over each serving. For a vegan version, simply omit the cheese.
Ingredients
- 2 tablespoons walnut oil
- 1 tablespoon extra-virgin olive oil
- Juice and zest of 1 lemon
- 1 garlic clove, minced
- 1 teaspoon honey, agave, or brown rice syrup
- Sea salt and fresh black pepper, to taste
- 2 cups arugula or other leafy greens
- 2 cups freshly cooked quinoa
- ¾ cup chickpeas, drained and rinsed (½ can)
- 3 or 4 radishes, sliced
- ¼ cup sun-dried tomatoes, chopped
- ¼ cup walnuts, chopped
- ½ cup chives, chopped
- ¼ cup basil, chopped
- ¼ cup cotija, ricotta salata, or feta cheese, crumbled or chopped
- Shaved parmesan, for garnish (optional)
FAQ
- Can I make this salad vegan?
- Yes, you can easily make this salad vegan by omitting the cheese. The rest of the ingredients are already plant-based.
- What can I substitute for walnut oil if I don’t have any?
- If you don’t have walnut oil, you can use extra-virgin olive oil or any other mild-flavored oil as a substitute. It will still complement the salad well, though the nutty flavor will be less pronounced.
- How should I store leftovers?
- Leftovers can be stored in an airtight container in the refrigerator for up to two days. For the best texture, you might want to add the greens fresh when you’re ready to eat.
- Can I use different greens instead of arugula?
- Absolutely! You can use any leafy greens you prefer. If you opt for salad greens, add them at the end to prevent wilting. Slightly wilted kale also works well in this dish.
- What other ingredients can I add to enhance this salad?
- Feel free to customize the salad by adding other ingredients like roasted red peppers, avocado, or cucumber for added texture and flavor.
Tips
- Use Freshly Cooked Quinoa: Incorporate the warm, freshly cooked quinoa into the salad to help slightly wilt the arugula, enhancing the texture and flavor.
- Dress the Salad Just Before Serving: To maintain the crispness of the salad greens, add the dressing right before you serve it. This will prevent the greens from becoming too soggy.
- Customize Your Greens: If you prefer your greens less wilted, consider using raw kale or adding salad greens at the very end of preparation for a fresher texture.
- Vegan Adaptation: For a vegan version of the salad, simply omit the cheese or replace it with a plant-based alternative.
Equipment
- Whisk – To mix the dressing ingredients.
- Large Mixing Bowl – For combining salad ingredients.
- Citrus Zester – To zest the lemon.
- Salad Spinner – Useful for washing and drying arugula or other leafy greens.
- Chef’s Knife – For chopping ingredients like radishes, sun-dried tomatoes, walnuts, chives, and basil.
- Cutting Board – To provide a surface for chopping ingredients.
