Description
A refreshing salad featuring quinoa, diced vegetables, and fragrant herbs, perfect for warm summer nights.
Ingredients
- 1 cup uncooked quinoa
- ¼ cup extra virgin olive oil
- 1 ½ teaspoons fine sea salt (divided)
- 3 tablespoons lemon juice
- 1 garlic clove, minced
- 1 medium cucumber, diced
- 1 large tomato, diced
- 3 green onions, chopped
- 1 cup flat-leaf parsley, chopped
- ¼ cup fresh mint, minced
Instructions
- Rinse the quinoa under cold water in a fine mesh strainer for about 30 seconds.
- Combine the rinsed quinoa with 1 ½ cups of water and ½ teaspoon fine sea salt in a medium saucepan.
- Bring to a boil, then reduce the heat to low, cover, and simmer for 10 minutes.
- Turn off the heat and let the quinoa sit, covered, for an additional 5 minutes.
- Fluff the quinoa with a fork after it cools.
- Whisk together the olive oil, lemon juice, minced garlic, and remaining salt in a large mixing bowl.
- Add the diced cucumber, tomato, chopped green onions, parsley, and mint to the bowl.
- Mix everything gently until well combined after adding the cooled quinoa.
- Taste and adjust the seasoning with more salt or lemon juice if needed.
- Serve chilled or at room temperature.
Notes
For a nutty flavor, consider toasting the quinoa before rinsing. Use freshly squeezed lemon juice for better taste.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean