Chef Taj's Kitchen

for perfect quinoa, rinse it in a mesh strainer. 1 cup quinoa to 1.5 cups broth or seasoned water. Bring it to a simmer. Cover, turn the heat to low and cook for 15 minutes until the liquid is mostly absorbed. Fluff it with a fork. Turn off the heat, leave the cover ajar and let it sit in there for another 10 minutes to finish fluffing, or uncover and cool down completely for the salad below.

The dressing is thick from all the olives, but once it’s distributed in the quinoa, it works out. Add a splash more oil and vinegar if you prefer. The whole situation will absorb the dressing as it sits in the fridge.


2 Cups Cooked Quinoa
2 Nos Cucumber Seeded, Tiny Dice
3 Tbsp Minced Shallot
1 Cup Diced Tomatoes
1 Red Bell Pepper, Cored, Tiny Dice
1 Spring of mint, chopped
1/2 Bundle of Parsley, Chopped
3 Oz. Crumbled Feta Cheese


2/3 cup olive tapenade or well chopped olives
1 garlic clove, grated
3 Tbsp. extra virgin olive oil
2 Tbsp. red wine vinegar
2 Tbsp. fresh lemon juice
dried oregano
salt and pepper


1, Cook and cool your quinoa. Chop all your vegetables and herbs.

2, Put everything, besides the cheese, in a large mixing bowl.

3, Stir the dressing ingredients together.

4, Pour them over the salad and toss everything to mix.

5, Season to taste.

6, Add the cheese, give it all one more stir.

7, Store the salad in the fridge for up to five days.

8, Serve it over greens, alone, with chicken or fish etc.

During this quarantine! It’s always a favorite when I want something quick and don’t want to use the stove. It tastes a million times better than Classic Quinoa Salad, I had as a kid. I never make it exactly as written (I just don’t have raisins on hand, ever!), but seeing that recipe flipping through your book always sparks some ideas for a fresh Quinoa take. This quinoa sounds great! As soon as we get some early tomatoes from the farmer’s market, I’ll add this into rotation.

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