Quinoa Summer Salad

This quinoa salad thrives on contrast. Crunchy pecans, briny black olives, earthy mushrooms, and sweet plumped raisins all toss together with a bright lemon and soy dressing that ties the whole bowl into something greater than the sum of its parts.

Plumping the raisins in hot water before adding them is a small step that makes a big difference. Dried raisins stay tough and chewy in a cold salad, but plumped ones burst with sweetness and blend into each bite.

The hour in the fridge before serving isn’t optional. Quinoa absorbs dressing slowly, so that resting time lets the grains soak up the lemon juice and soy sauce. Toss it again right before serving, since the quinoa settles and the dressing pools at the bottom.

Pro Tips

• Rinse quinoa thoroughly before cooking to remove the natural saponin coating. Unrinsed quinoa tastes bitter and soapy.
• Spread cooked quinoa on a sheet pan to cool quickly. Warm quinoa wilts the scallions and mushrooms.
• Use unrefined olive oil as called for. It has a more robust, peppery flavor that stands up to the soy sauce.
• This salad travels well. Pack the dressing separately for a picnic or potluck and toss on site.

Variations

• Add diced cucumber and cherry tomatoes for a more garden-fresh summer version.
• Swap the soy sauce for tamari to keep it gluten-free.
• Replace pecans with toasted almonds and add dried cranberries instead of raisins for a tangier flavor.