Chef Kenichi Tajima’s Quinoa Salad Recipe
August 5, 2016

Chef Kenichi Tajima’s Quinoa Salad Recipe

This lovely French-Japanese fusion salad comes from Kenichi Tajima of Mountain Bird — catch him at Harlem EatUp! where he will be hosting a Dine-In alongside guest chef Andy Ricker. Try pairing the nuttiness of the quinoa with a lightly oaked, dry white Bordeaux from AOC Graves or for a more robust meal, a fruity red from Bordeaux-Supérieur or Côtes de Bordeaux. 


  • 4 tablespoons olive oil, divided

  • 2 Spanish onions, chopped

  • 1 quart Quinoa, rinsed with water

  • 1 1/2 quart Vegetable Stock

  • 1 and 1/2 seedless cucumbers, diced

  • 1 1/2 cup sun dried tomatoes, chopped

  • 1/2 cup Kalamata olives, chopped

  • 2 tablespoons lemon juice

  • Salt and Pepper, to taste



  • Sauté chopped onion in pan with 2 tablespoons olive oil until golden in color.

  • Add vegetable stock and quinoa into the pan with onions, bring to a boil. Cover the quinoa, turn down to medium heat for 5 minutes and then low heat for about 10 minutes or until cooked.

  • Let the cooked quinoa cool, and mix with cucumbers, sundried tomatoes, kalamata olives, lemon juice, olive oil, salt, and pepper

  • This salad can be served with your favorite green salad and topped with your protein of choice, if desired (grilled shrimp or chicken are both great options).

  • NOTE: If you want extra dressing on the side, mix 1 part lemon with 2 parts white balsamic vinegar, and 9 parts olive oil.


    Wine Pairing

    Pair with a lightly oaked dry white Bordeaux such as a Graves Blanc. The touch of oak will complement the nuttiness of the quinoa, and the Sauvignon Blanc-Sémillon blend will both complement the vegetables and add a refreshing lift to the dish.If the quinoa is served as an accompaniment to a more robust meat dish, you can always head for a fruity style red such as Bordeaux Supérieur or one from the Côtes de Bordeaux such as Blaye or Bourg.

    Craving more great Harlem EatUp! recipes? Find more here.


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