Gordon Ramsay Quinoa Salad Recipe
Gordon Ramsay quinoa salad is a game-changer in the world of salads. I used to think salads were just a sad pile of greens, but then I discovered how to pack flavor, texture, and nutrients into one glorious bowl. This vibrant dish is not only quick to whip up, but it also saves you from the ‘what’s for dinner’ panic. You’ll feel like a kitchen hero with a rainbow on your plate, and your friends will think you’ve been secretly training under Ramsay himself. Let’s dive into this recipe, and trust me, your taste buds will thank you for it!
Exact ingredients and pantry checklist for a Gordon Ramsay quinoa salad
Precise quinoa and grain measurements
We’re not guessing here. Use 240 g dry quinoa (about 1½ cups) to make roughly 720 g cooked quinoa — enough for 4–6 servings. Rinse the quinoa under cold water in a fine mesh sieve for 30–60 seconds to remove saponins; don’t skip rinsing or the salad will taste soapy.
For cooking, use a 1:2 ratio: 240 g quinoa to 480 ml water or stock on the stovetop. Bring to a boil, drop to a simmer, cover and cook 12–15 minutes until the water is absorbed and the grains show the white germ ring. Rest covered 5 minutes, then fluff with a fork.
Vegetables, herbs and proteins with exact weights
Plan for 400–500 g total veg for balance. Use 200 g cherry tomatoes halved, 150 g cucumber diced (seeds removed), 80 g red onion thinly sliced, and 60 g fresh parsley roughly chopped.
For protein add 300 g cooked chickpeas (drained weight) or 300 g grilled chicken breast sliced. If using feta, use 100 g crumbled. Keep pieces consistent — aim for 5–8 mm dice for cucumber and tomatoes so every bite works.
Dressings, oils and seasoning quantities
Whisk 60 ml extra-virgin olive oil, 30 ml lemon juice (about 1 lemon), 15 ml red wine vinegar, 1 tsp Dijon mustard (5 g) and 1 small garlic clove minced (3 g). Add ½ tsp fine sea salt (3 g) and ¼ tsp black pepper (1 g).
If you like some sweetness, add 10 g honey or 1 tsp maple syrup. Taste and adjust — start light on salt because acid opens the salad. Store leftover dressing in the fridge up to 5 days.
Cook quinoa like a pro — timing, temperatures and the little fixes
Stovetop method with times and critical steps
Use a medium saucepan with a tight lid. Add 240 g rinsed quinoa and 480 ml cold water or low-sodium stock, bring to a boil over medium-high, then lower to a gentle simmer, cover and cook 12–15 minutes.
If water remains at 12 minutes, keep the heat low and give it 2–3 more minutes. Remove from heat, rest covered 5 minutes to steam, then fluff with a fork. Aim for cooked grain temperature around 70–75°C (160–167°F) when piping hot; cool quickly for salads.
Oven, rice cooker and pressure cooker alternatives
Oven-baked works well for hands-off cooking: spread rinsed quinoa and 480 ml boiling water in a covered ovenproof dish, bake at 190°C (375°F) for 20–25 minutes, then rest 5 minutes. In a rice cooker use the same ratio and the cook button; transfer and cool within 30 minutes.
For an Instant Pot, use 240 g quinoa and 360 ml water, cook on high pressure for 1 minute and let it naturally release for 10 minutes. Pressure cookers need slightly less liquid, so watch ratios when you switch methods.
Fluffing, cooling and safe handling for salads
Move quinoa to a shallow tray or large bowl right away so it cools to room temperature within 30–45 minutes. Spread it thin (2–3 cm) to speed cooling and avoid clumps. You can look up more about quinoa.
Don’t leave hot quinoa at room temperature more than 1 hour if your kitchen is above 24°C (75°F) — bacterial growth rises. Chill uncovered until cool (about 30 minutes), then cover and use within 3–4 days. Reheat to steaming hot (≥74°C/165°F) if serving warm.
Building flavor and texture — how to assemble the salad for perfect balance
Chopping, size and order of assembly
Consistent chopping is non-negotiable. Dice cucumber and tomatoes to the same size so each forkful stays balanced.
Assemble with a base of cooled quinoa, fold in soft ingredients like herbs and halved tomatoes, then add crunchy elements such as toasted nuts or seeds and finish with cheese or protein. Add nuts last so they don’t go soft. Fold gently with a spatula to avoid squashing the grains.
Dressing distribution and timing for maximum flavor
I dress quinoa when it’s still a little warm so it soaks up flavor — roughly 5–10 minutes after cooking. Toss in two-thirds of the dressing first, let it rest 8–10 minutes, then add the rest with fresh herbs to brighten the salad.
This two-stage approach prevents overdressing and keeps the grains from getting greasy. Taste after 10 minutes and tweak salt or acid as needed.
Balancing acidity, salt and heat
Start with the base 30 ml lemon + 15 ml vinegar and 60 ml oil, then tweak from there. If it’s too acidic, add 5–10 g honey or ¼ mashed avocado to round it out.
If the salad tastes flat, add 1–2 g salt at a time and another 1–2 ml lemon until it sings. For heat try ¼ tsp chili flakes (1 g) or 5 g finely diced jalapeño. Finish with a squeeze of lemon before serving to lift everything.
Resting, chilling and what textures do best over time
Let the salad rest 30–60 minutes in the fridge so flavors come together. Veg like cucumber and tomato will soften as they sit, so add very juicy veg just before serving if you want extra crunch.
Herbs wilt over time; add half at assembly and save the rest for service. For next-day lunches expect softer textures but brighter flavors — refresh with a little lemon and a handful of herbs before you eat.
Cooking proteins and vegetables — oven, pan, grill and air fryer options
Roasting vegetables in the oven — times, temps and seasoning
Cut veg into uniform pieces so they roast evenly: peppers 25–30 mm, carrots 10 mm batons. Preheat to 200°C (400°F) and toss 400 g mixed veg in 15 ml olive oil, 3 g salt and 1 g black pepper.
Roast on a baking sheet for 20–30 minutes, turning once at 15 minutes until they caramelize. Add garlic or cherry tomatoes in the last 8–10 minutes. Don’t overcrowd the tray; use two if needed.
Pan-searing and quick-cooking proteins
For chicken, flatten to 18–20 mm, season and sear in a hot pan with 10 ml oil — 3–4 minutes per side until the internal temp reaches 74°C (165°F). Let proteins rest 5 minutes before slicing so they keep their juices.
For prawns, cook 6–8 minutes over medium-high until opaque and 63–70°C (145–158°F). Pan-seared proteins give a quick turnaround and a bit of char that works well with the salad.
Grilling options — charcoal, gas or stovetop grill pan
Preheat the grill to medium-high (200–230°C / 400–450°F). For chicken breasts 20–25 mm thick, grill 4–6 minutes per side until they reach 74°C (165°F).
For halloumi, grill 2–3 minutes each side. For sirloin aiming for medium-rare, sear 3–4 minutes each side (core temp 54–57°C / 129–135°F). Brush protein lightly with oil to prevent sticking and add a smoky note that pairs with the bright dressing.
Using the air fryer for quick veg and crunchy toppings
The air fryer works great for chickpeas and nuts. Toss 240 g drained chickpeas with 10 ml oil, 1 g smoked paprika and 2 g salt, then air fry at 190°C (375°F) for 12–15 minutes, shaking halfway for even crisping.
For nuts, 5–7 minutes at 170°C (340°F) until golden. These give you crunchy bits that stay crisp in a cold salad.
Nutrition, benefits and three solid variations for different diets
Nutrition snapshot and health benefits
Per serving (assuming 6 servings): cooked quinoa ~120 g per serving provides 8–9 g protein, 3–4 g fiber, and about 220–250 kcal depending on additions. Quinoa offers a complete plant protein with all nine essential amino acids and supplies magnesium (≈60–80 mg per serving) and iron (≈1.5–2 mg).
Adding chickpeas, nuts and olive oil increases healthy fats and makes the dish more filling. If you track macros, weigh portions — dressing adds roughly 80 kcal per tablespoon of oil (15 ml).
Mediterranean variation (olive, feta, lemon-herb)
Swap in 100 g crumbled feta and 60 g pitted Kalamata olives sliced. Replace half the parsley with 30 g mint and add 1 tsp dried oregano for a bright, savory profile.
Use the standard lemon-based dressing and add 10 g capers if you like brine. Grilled chicken (300 g) pairs well if you want extra protein.
Spicy Middle Eastern version (za’atar, roasted veg, harissa)
Roast 300 g eggplant and 200 g red pepper, toss with 15 ml olive oil and 10 g za’atar. Stir in 60 g za’atar-seasoned toasted almonds and 30 g chopped coriander.
Add 10–15 g harissa to the dressing or serve it on the side for heat. Chickpeas are the obvious protein here and suit the spices well.
Vegan and gluten-free swaps plus low-FODMAP options
The base salad is naturally gluten-free and easy to keep vegan. Replace feta with 50 g toasted pumpkin seeds for chew and fat.
For low-FODMAP, skip onion and garlic; use green onion tops and garlic-infused oil. Swap chickpeas for 200 g pressed, pan-seared tofu cubes to keep texture without adding beans.
Mistakes, fixes, storage and serving ideas to rescue a ruined salad
Common mistakes and immediate fixes
Too soggy? You probably over-sauced or added juicy veg too early — spread the quinoa on a tray to evaporate moisture and add 1–2 tbsp toasted breadcrumbs or 20–30 g toasted nuts for texture. If the salad tastes bland, boost acid in 2 ml steps and add fresh herbs; a pinch more salt wakes everything up.
Undercooked quinoa with a chalky centre? Return it to a saucepan, add 30–60 ml water, cover and simmer 2–3 minutes, then rest 5 minutes. That usually finishes it without drying the grains.
Proper storage, reheating and food safety rules
Store quinoa salad in an airtight container in the fridge at ≤4°C within 2 hours of assembly. Consume within 3–4 days; if it contains grilled chicken, try to use it within 3 days for safety.
Reheat proteins to 74°C (165°F) if serving warm. For cold service, bring the salad to fridge temperature and toss with fresh herbs and a squeeze of lemon before you eat. Never leave food at room temp more than 2 hours; cut that to 1 hour above 32°C (90°F).
Presentation, plating and 2–3 serving suggestions
Serve the salad in a shallow bowl so the colors show. Garnish with 20–30 g toasted nuts, a few reserved whole herbs and a final drizzle of oil.
Serving ideas: 1) As a main — top with 300 g grilled lemon-chicken slices and a lemon wedge; 2) As a side — serve alongside baked salmon fillets (150–200 g per person); 3) Picnic/lunchbox — pack dressing separately and add 30 g toasted seeds just before eating for crunch. A final squeeze of lemon brightens everything.
Gordon Ramsay Quinoa Salad
Ingredients
Equipment
Method
- Rinse quinoa under cold water in a fine mesh sieve for 30–60 seconds. This removes saponins and prevents a soapy taste.
- In a saucepan, add rinsed quinoa and water or stock. Bring to a boil over medium-high heat, then reduce to a simmer and cover. Cook for 12–15 minutes until water is absorbed and grains show a white germ ring.
- Remove from heat and let rest covered for 5 minutes. Fluff cooked quinoa with a fork to avoid clumping.
- In a large bowl, combine cooled quinoa with diced cucumber, halved cherry tomatoes, sliced red onion, and chopped parsley.
- Whisk together olive oil, lemon juice, red wine vinegar, Dijon mustard, minced garlic, salt, and black pepper. Optional: add honey for sweetness.
- Dress the quinoa salad while it's still slightly warm. Toss in 2/3 of the dressing and let sit for 8–10 minutes before adding the remaining dressing and fresh herbs.
- Serve immediately, or chill for 30–60 minutes to allow flavors to meld. Top with grilled chicken or feta just before serving.
Nutrition
Notes
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FAQ – gordon ramsay quinoa salad
How do I prevent my quinoa from being soggy?
If your quinoa is too soggy, it’s likely you over-sauced or added juicy vegetables too early. Spread the quinoa out on a tray to let excess moisture evaporate, then add toasted breadcrumbs or nuts for added texture.
What if my salad tastes bland?
Bland salad? Boost it with a splash more acid, like lemon juice or vinegar, in small increments. Fresh herbs can also wake up those flavors, along with a pinch of salt!
How do I store quinoa salad properly?
Store quinoa salad in an airtight container in the fridge within 2 hours of making it. It’ll stay fresh for 3–4 days, but if it has protein like chicken, eat it within 3 days.
Conclusion
Now you’ve got the lowdown on creating a killer Gordon Ramsay quinoa salad. Picture this: a bowl bursting with colorful ingredients, the aroma of fresh herbs wafting through your kitchen, and that perfect balance of flavors dancing on your palate. You’ll feel like a culinary genius, conquering the kitchen one salad at a time! So go ahead, make it bold, make it yours, and don’t be surprised when everyone asks for seconds!
