I tried this rose water quinoa salad at a party recently and couldn’t stop eating it. The plump raisins and crisp chopped vegetables were delightful, and each bite had a subtle floral note I couldn’t place. After guessing a few ingredients, the host revealed the secret: rose water. I’d used rose water in desserts before, but never in a quinoa salad — and it transforms the dish.
THE RECIPE
When I asked for the recipe, my friend admitted she improvises it each time: “a little of this, some of that.” That rough guidance was enough to recreate the salad at home. It took a couple of tries to balance the flavors, but the final version matches what I tasted at the party.
LEMON-OLIVE OIL DRESSING
The dressing is simple and bright: just four main ingredients whisked together. Use fresh lemon juice, good-quality olive oil, salt and pepper. I stir the rose water into the mixture at the end so its delicate aroma is preserved — rose water and olive oil make an unexpectedly lovely pairing.
- lemon
- olive oil
- salt
- pepper
QUINOA
Cook the quinoa after preparing the dressing. Rinse the quinoa under cold water, then add it to boiling water (or broth for extra flavor). Reduce to a simmer and cook for about 15 minutes until the liquid is absorbed. Remove from heat, cover, let rest five minutes, then fluff with a fork.
FRESH VEGETABLES
Fresh, finely chopped vegetables are key to this salad’s texture and flavor. Chop the red and green peppers, onion and parsley into small pieces so every forkful includes a mix of ingredients. Mince the garlic finely so it blends into the salad without overpowering it.
Once the vegetables are ready, add the raisins, the dressing and the rose water, then fold in the quinoa. Serve immediately, at room temperature, or chilled. I prefer to refrigerate the salad for at least an hour so the flavors meld and the quinoa soaks up the dressing.
This is one of the most vegetable-packed and flavorful quinoa salads I’ve tried. It pairs well with grilled meats or vegetarian sides like halloumi. The combination of bright lemon, olive oil, and the floral hint from rose water makes it stand out.
ROSE WATER
Rose water is widely used in Middle Eastern cooking, most often in sweets. It’s produced by distilling rose petals with water and adds a fragrant, slightly floral note to dishes. A little goes a long way, so use it sparingly until you find the balance you prefer.
You can find rose water in Middle Eastern grocery stores and increasingly in the international aisle of many supermarkets.
If you enjoy fresh, vibrant salads, try this alongside other recipes that highlight bright ingredients and herbs. The floral lift from rose water makes this quinoa salad memorable and versatile for warm-weather meals or potlucks.
Rose Water Quinoa Salad
Natalie
Pin Recipe
Ingredients
- 1 cup quinoa
- 2 cups water
- ¼ tsp salt
- ½ red bell pepper finely chopped
- ½ green bell pepper finely chopped
- 1 small onion finely chopped
- 2 cloves garlic minced
- ½ cup chopped parsley
- ½ cup raisins any type works
- 2 ½ tsp rose water
For the dressing:
- 4 tbsp lemon juice
- ¼ cup olive oil plus 1 tbsp
- ¼ tsp pepper
- ½ tsp salt
Instructions
-
Whisk the lemon juice, olive oil, salt and pepper to make the dressing, then set aside.
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Rinse the quinoa, then combine it with the water and 1/4 tsp salt in a saucepan. Bring to a boil, reduce heat, and simmer about 15 minutes until the water is absorbed. Remove from heat, cover, wait five minutes, then fluff with a fork.
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In a large bowl combine the onion, red and green peppers, parsley, raisins and garlic. Add the dressing and mix. Stir in 2 1/2 tsp rose water, then fold in the quinoa. Cover and refrigerate at least one hour to let flavors meld.
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Serve chilled or at room temperature.
Notes
Nutrition
Please note that nutritional values are estimates generated by a calculator and should be used as a guideline.