Equipment
Ingredients
Main
- 180 g quinoa, dry
- 300 ml water
- 1 g salt, fine
- 30 g baby spinach, rinsed and dried
- 6 mushrooms, sliced
- 60 g walnuts, chopped
- 6 g parsley, chopped
- 30 g feta, crumbled
Dressing
- 15 ml lemon juice, freshly squeezed
- 15 ml sherry vinegar
- 5 g dijon mustard
- 1 garlic, puréed
- 30 ml olive oil
- 80 ml buttermilk
- 1 g black pepper, freshly ground
Nutrition (per serving)
Method
Rinse the quinoa thoroughly under cold running water using a fine-mesh strainer to remove bitterness.
Place the rinsed quinoa, 300ml of water, and a pinch of salt into a medium saucepan.
Bring the liquid to a boil over high heat (100°C/212°F).
Reduce heat to low, cover the pan, and simmer for 15 minutes until the water is fully absorbed.
Remove from heat. Remove the lid, place a clean dish towel over the pan, and replace the lid. Let stand for 10 minutes.
Transfer the quinoa to a large salad bowl and fluff the grains with a fork. Allow to cool to room temperature.
In a small bowl, whisk together the lemon juice, sherry vinegar, Dijon mustard, puréed garlic, and salt.
Gradually whisk in the olive oil and buttermilk until the dressing is emulsified and smooth.
Add the spinach, mushrooms, walnuts, parsley, and feta to the bowl with the cooled quinoa.
Pour the dressing over the salad and toss gently to combine just before serving.
Chef's Notes
- For the fluffiest quinoa, ensure you rinse it thoroughly to remove saponins, which can impart a bitter taste. A fine-mesh sieve is your best friend here.
- Toasting the walnuts briefly before adding them will significantly enhance their flavor and texture, adding a delightful crunch and depth to the salad.
- Don't overcook the quinoa; it should be tender but still have a slight bite. The resting period after simmering is crucial for allowing the grains to absorb any remaining moisture and become fluffy.
- The dressing can be made ahead of time and stored in the refrigerator. Whisk again before serving as the buttermilk and oil may separate.
- Adjust the seasoning of the dressing to your preference. A little more lemon juice or Dijon can add a brighter or sharper note, respectively.
Storage
Refrigerator: 3 days — Keep dressing separate if possible to prevent spinach from wilting.
Reheating: Serve chilled or at room temperature.
