This watermelon quinoa salad is simply an enhanced variation of one I ate a lot last summer. With watermelons finally selling for reasonable prices here in Southern California, I have returned to this refreshing combination of ingredients and tossed in a few more goodies.
Overall, you’ll experience crunchiness, saltiness, sweetness, and tartness. I guess just the spiciness is missing from that list of taste sensations. Heck, you could add a splash of hot sauce to the dressing if you wanted to take this one step further.
One of the ingredients I tossed into this salad is homegrown sprouts. Recently, I crossed paths with a young gal selling homemade sprouts. My goodness they taste delicious! Sprouts are just seeds of various veggies that have begun to sprout. Very tender. Very nutty. Crunchy. Healthy as all heck. With a bag in the fridge, I tossed them into this watermelon mix. That took it to the next level of goodness.
If you can’t find tiny sprouts in the healthier markets near you, try bean sprouts. They are a lot bigger but I’m sure will suffice. Or, try making your own sprouts. I have my first batch sprouting right now, and if all goes well, I’ll share the process one of these days. In the meantime, check out the post at Little Birdie Secrets for directions. By the way, I found my packet of seeds for making sprouts at Whole Foods in the garden/seed section.
You’ll find me eating this particular salad for lunch in these beginning days now that I am back to teaching (today was the first full day with the students). Why is it that the start of school always coincides with the hottest days of the summer season?! At least I have this refreshing salad to keep me cool. I’m off to the kitchen now to toss together some of this salad for tomorrow’s lunch.
P.S. My other favorite back-to-school (that means back-to-work in teacher language) refresher for these hot days is cold brewed iced coffee. Please pardon the horrible picture on that post–gotta take a new one now that I can set up my pics a bit better.
Watermelon Quinoa Salad
- 2 tbsp. olive oil
- juice of one lemon
- pinch of salt (I prefer Himalayan pink salt)
- 3/4 – 1 cup cooked quinoa
- 1/4 of a small watermelon, diced
- 2-3 cups arugula (or spring mix or romaine)
- 1/2 – 3/4 cup seed sprouts (these are tiny sprouts)
- 1/4 cup feta cheese
- 1-2 tbsp. sunflower seeds
To Prepare Quinoa
- Measure out 1/4 cup dried quinoa. Place it in a mesh strainer and vigorously rinse it under cool running water for a couple of minutes. This will rid it of the outer coating that can cause a bitter taste otherwise. Drain.
- Place quinoa in a saucepan with 1/2 cup water and bring to a rolling boil. Lower heat to lowest setting, cover saucepan, and cook for 15 minutes.
- After 15 minutes, turn off heat and let stand covered for 5 minutes, then gently fluff with a fork.
Note: Basically, quinoa is cooked with a 1:2 ratio of seed:water and will triple in amount when cooked. I always make extra; it keeps well for a few days in the refrigerator.
To Prepare Dressing
- Combine oil, lemon juice, and pinch of salt. Mix well.
To Prepare Salad
- In a medium bowl, combine the cooked quinoa, diced watermelon, arugula, sprouts, and crumbled feta cheese. Add dressing and toss to mix.
- Sprinkle with sunflower seeds and serve.
SOURCE: Maria’s original; quinoa directions adapted from The Kitchn