Quick Dandelion Quinoa Salad

Name: Quick Dandelion Quinoa Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Ingredients: 1 cup quinoa; 2 cups water; 2 cups dandelion greens, chopped; 1/2 cup cherry tomatoes, halved; 1/4 cup red onion, finely chopped; 2 tablespoons olive oil; 1 tablespoon lemon juice; Salt and pepper to taste

Highlighted under: Healthy Lifestyle Dishes

I love making this Quick Dandelion Quinoa Salad when I need something fresh and nutritious in a hurry. The combination of nutty quinoa with the slight bitterness of dandelion greens creates a delightful contrast that wakes up my taste buds. Plus, it's vibrant and colorful, making it perfect for a quick lunch or a side dish. With just a few simple ingredients, I can whip it up in about 20 minutes, and it’s a fantastic way to incorporate greens into my diet without any fuss.

Created by

Anna

Last updated on 2026-02-20T15:18:20.087Z

When I first discovered dandelion greens, I was surprised by how versatile they are. I put together this Quick Dandelion Quinoa Salad when I had a few basic ingredients on hand and wanted something that could be prepared quickly. The slight bitterness of the greens combined with the nuttiness of quinoa creates a well-balanced dish that I keep coming back to.

Another tip that I find essential is to let the quinoa cool slightly before adding it to the salad. This prevents wilting the greens while allowing the flavors to meld beautifully. Trust me; this method really highlights the freshness of the salad!

Why You'll Love This Recipe
Nutty quinoa paired with slightly bitter dandelion greens
Quick to prepare with minimal ingredients
Packed with nutrients and flavor

Understanding Dandelion Greens

Dandelion greens bring a unique flavor to this salad, showcasing a slight bitterness that beautifully balances the nuttiness of quinoa. I find that the bitterness softens when the greens are chopped and tossed with the other ingredients, creating a harmonious blend of flavors. If dandelion greens aren’t available, feel free to substitute with arugula or kale, but note that the flavor profile will shift slightly. Experimenting with different greens can give this salad new character.

When selecting dandelion greens, look for young, tender leaves, as they are less bitter and more palatable. Avoid those that show any signs of wilting or yellowing. If you want to reduce the bitterness further, try blanching the greens in boiling water for a minute before cooling them in ice water, then use them in the salad. This technique also brightens their color and enhances their texture.

Perfectly Cooked Quinoa

Cooking quinoa properly is crucial for achieving that fluffy texture we all love. Make sure to rinse the quinoa under cold water before cooking; this removes the natural coating called saponin, which can impart a bitter taste. Using a saucepan, bring the quinoa and water to a rapid boil, then lower the temperature to a gentle simmer and cover. A well-cooked batch will appear translucent and have a tiny tail, indicating it's done. If your quinoa turns out mushy, you might have added too much water or cooked it for too long.

If you’re short on time, consider cooking a larger batch of quinoa in advance and storing it in the refrigerator. Cooked quinoa keeps well for up to five days and can be a quick addition to various dishes, adding protein and texture. For this salad, I recommend allowing the quinoa to cool completely before mixing it with the other ingredients to prevent wilting the greens and ensuring a delightful crunch.

Ingredients

Gather these ingredients to get started with your Quick Dandelion Quinoa Salad:

Ingredients

1 cup quinoa
2 cups water
2 cups dandelion greens, chopped
1/2 cup cherry tomatoes, halved
1/4 cup red onion, finely chopped
2 tablespoons olive oil
1 tablespoon lemon juice
Salt and pepper to taste

Once you have everything ready, you're all set to make this delicious salad!

Instructions

Follow these simple steps to prepare your salad:

Cook the Quinoa

In a saucepan, combine the quinoa and water. Bring to a boil, then reduce to a simmer and cover. Cook for about 10 minutes, or until the quinoa is fluffy and the water is absorbed. Remove from heat and let it cool.

Mix the Ingredients

In a large bowl, combine the chopped dandelion greens, cherry tomatoes, and red onion. Once the quinoa has cooled, add it to the bowl.

Dress the Salad

Drizzle the olive oil and lemon juice over the salad, then season with salt and pepper. Toss gently to combine all the ingredients.

Serve

Serve the salad immediately or chill it in the refrigerator for a refreshing touch!

Enjoy your nutritious dandelion quinoa salad!

Pro Tips

For added flavor, try incorporating your favorite nuts or seeds into the salad.

Storage Tips

This Quick Dandelion Quinoa Salad can be stored in the refrigerator for up to three days. If you're making this ahead of time, I suggest keeping the dressing separate until you’re ready to serve. This way, the greens remain crisp and the salad doesn't become soggy. In a pinch, I’ve even packed it as a work lunch; it holds up beautifully when chilled.

If you want to freeze this salad for an even longer shelf life, consider storing the quinoa and vegetables separately. You can freeze the quinoa in airtight containers for up to a month. When you’re ready to enjoy, simply thaw it and mix with fresh dandelion greens and vegetables. However, avoid freezing dressed salads, as the texture of the greens and other ingredients can degrade.

Variations and Add-Ins

Feel free to customize this salad by adding your favorite ingredients. For an extra protein boost, toss in chickpeas or diced grilled chicken. Adding nuts or seeds like toasted almonds or pumpkin seeds can enhance both the texture and nutritional profile, providing healthy fats and a delightful crunch. I love experimenting with flavors—adding feta cheese or avocado can also introduce creaminess that contrasts well with the bitter greens.

For a twist on the traditional flavor profile, consider adding fresh herbs such as parsley or cilantro for a burst of freshness. A handful of cooked or raw beets can also brighten the salad while adding a hint of earthiness. Don't hesitate to think outside the box; this salad is versatile and can adapt to your personal taste preferences or seasonal ingredients.

Questions About Recipes

→ Can I use other greens instead of dandelion?

Yes, you can substitute dandelion greens with arugula, spinach, or kale for a different flavor.

→ How can I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 2 days.

→ Is this salad gluten-free?

Yes, quinoa is gluten-free, making this salad a great option for those with gluten sensitivities.

→ Can I add protein to this salad?

Absolutely! Grilled chicken or chickpeas would be excellent additions to boost the protein content.